Da Celestina - Speisekarte

La Taverna Di Peschici

➤ Piazza Del Popolo, 15, Peschici, Italy, PESCHICI

Speisekarte • Sushi • Europeo • Asiatico • Frutti Di Mare

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"Locale carino nel centro di Peschici. Inspiegabilmente ci hanno fatto accomodare all'interno, su un tavolo proprio sotto lo split dell'aria condizionata. L'abbiamo fatta regolare due volte, poi L'abbiamo fatta spegnere. Dopo di che, sudavamo.Menù di poche portate ma molto ricercato. Purtroppo esageratamente caro, sia in rapporto ad altri ottimi ristoranti in zona sia relativamente alle porzioni, la frittura a 25 euro, senza una foglia di insalata o altro. Buona, comunque, come tutti gli altri piatti ordinati.Come sottofondo sonoro, la stessa playlist di Ornella Vanoni che va tutta la sera. Lei bravissima, ci siamo riascoltato tutti, ma proprio tutti i suoi successi, qualcuno anche più di una volta.Non tornerò perché ho speso troppo."

Ristorante Bar Costamarina

➤ Via Borgo San Nicola, 6, 71010 Peschici FG, Italy, PESCHICI

Speisekarte • Caffè • Fast Food • Messicano • Vegetariano

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"Location carina, ma prezzi eccessivi rispetto a quello che ci è stato offerto. Nell antipasto di mare abbiamo trovato del Salmone e dello sgombro palesemente confezionati, (cosa che quando vai a mangiare sul mare ti aspetti per lo meno del pesce fresco), abbiamo preso un fritto di calamari che costa 16€ e ci è arrivata una porzione dove c'erano pochissimi pezzi di calamari scarsi e piccoli. Insomma il piatto era praticamente vuoto. Il gusto buono, ma il resto lascia un po a desiderare. Non ci torneremo più."

Trabucco Di Monte Pucci

➤ Localita Montepucci, 71010, PESCHICI, Italy

Speisekarte • Kebab • Pasta • Caffè • Gelato

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"Posto veramente suggestivo. Cenare sul mare, a sinistra il tramonto e a destra Peschici su un trabucco che sembra essere uscito da un altra epoca è un esperienza da provare. Molto romantico. Il cibo è presentato bene e anche il sapore dei piatti è buono. Consiglio le cozze ripiene. Il personale è molto attento e cordiale una pecca è il parcheggio che è un po' scomodo. Abbiamo parcheggiato molto in alto, sarebbe venuto a prenderci un dipendente del locale ma abbiamo deciso di fare una camminata di qualche minuto per arrivare al locale. Il prezzo non è molto economico ma devo dire che con l'ambiente e la qualità del cibo sono soldi spesi bene. Ideale per cena romantica."

Trattoria Pastorello

➤ Strada Statale 89, Km 82, 5, Peschici, Italy, Via della Fontanella Vico del Gargano

Speisekarte • Italiano • Minestra • Porta Via • Mediterraneo

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"I can only say that the experience was very positive. The restaurant is located on a hill where there is a beautiful view and a beautiful panorama. A friend of mine and I went for lunch on Easter Monday and I must say that we were very satisfied, we promised ourselves we would return... I ordered a good risotto with marinara, tasty and also very rich in seafood (fresh) my friend instead took a really good shepherd's pancotto rich in beans and mussels... I also tasted it very good... for the second course we ordered the fried fresh and quality fish. Instead my friend had ordered an excellent grilled octopus and prawns. I repeat that everything was fresh and freshly cooked, this is important! (we didn't even wait that long). The friendliness and friendliness of those who served us at the table also influenced the five stars I gave...I recommend everyone to go to the trattoria pastorello for lunch if you find yourself in Peschici. .. You will not regret it!"

Porta Di Basso

➤ 38 Via Colombo, 71010, PESCHICI, Italy

Speisekarte • Sushi • Kebab • Messicano • Fast Food

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"Hard to find a taste-free tasting menu, but here it is. On the plus side, amazing views over the bay, highly stylish designer-modern venue in a Medieval castle, genuinely iconic interior design and décor, with plates, dishes and bowls that are genuine works of art. These are things Italians do brilliantly. It’s a feast for the eyes and for anyone interested in lighting, décor. style and ambiance. On minus side, staff who can’t remember who has ordered the pure fish tasting menu and who has ordered the mixed fish and meat tasting menu, the only two choices. Confusion precedes and colours every course. Staff, when asked, don’t seem to know what the dishes are either. Hard to know how to react when you don’t know what you’re eating. The tastes don’t add much so it’s all a puzzle. One of the ideas of the ‘tasting menu’, late of the 1990’s everywhere else, is to showcase ideas and skills in combining, sometimes contrasting, ingredients, tastes, style and so on. Each tiny mouthful, and we are talking tiny mouthfuls, should be a subtle explosion of multi-layered tastes and textures. First the primary taste, then a follow-on taste to amplify or contrast, then a hit of an exceptional taste, perhaps a special pepper or other flavour, to interests in a yet a different way. We have eight: salt, sweet, sour, bitter, umami, cold, hot, and hot peppery. Each course should be a colourful palette of flavours in each tiny dab of paint. It’s monochromatic here. A tiny fried mullet is overcooked to dryness, a piece of turbot is fibrous. No other flavours. A pat of something fishy tastes, well, fishy. Some pork and potato taste of pork and potato. Plates are swapped about as we realise the staff have no idea who’s eating which menu courses either. You’re on your own. It seems random. Some people get some things, others get something different. One or two are told what they’re eating, others are not. It’s stylish in a Monty Python way, but in terms of design it’s mostly form (the packaging) and least function (the food). One dish, sea urchin tubetti, stood out, but as the prickly little things are such a wonderful and distinct taste anyway, it’s hard to get wrong. It’s fun and an experience, and at €80 each really not that expensive considering the kitchen skill and work that’s gone into it. But it’s over-effortful and makes for an overly long dinner, perhaps why the tasting menu notion died out twenty years ago almost everywhere else. Each dish not only needs more work in terms of why it’s here, but also how and why it fits into the whole scheme of the menu order. The penultimate course is a strawberry sorbet, which precedes a pudding. The sorbet idea was invented in the great days of classic multi-course meals to cleanse the palate for more savoury dishes, rather than as a precursor to another sweet taste. Chef could move the sorbet up a notch so two sweet things don’t run together and invent something amazing. An olive oil sorbet flavoured with rosemany perhaps, sweetened with prickly pear – all local ingredients? An amuse bouche starter to showcase the kitchen’s skill with the tweezers and squirty bottles is so astonishingly tiny it could almost be ironic. Four minuscule pieces of no-food-food on a, by comparison, vast ceramic plate. A micro piece of anchovy has a crumb of preserved celery on it. The other bits are too tiny to taste of anything."