Dejavu - Speisekarte

excellent! very clean local, very kind staff and luxury eat. I'll be back soon.

Food well cooked with raw materials hardly so fresh and authentic. I was very happy! !

Delicious, tested Angus, Salmon, crem brulé and coffee all was really good. Stuff also was friendly and professional.

Fish menus, hamburgers and frilled steaks, the embarrassment of choice. all high level with a wine card as few in the area.

All in all it was okay, so the taste was very good, but you have to look at the whole thing in terms of the price-performance ratio. And the evening there was really overpriced, the portions were simply too small. I wouldn't come again.

Not a simple dinner but an experience that involves all tastes: the perfumes, the presentation of dishes, the tastes of tradition but revisited in a modern key, in short a true excellence. From meat to fish to finish with super exceptional desserts. Recommended

Very cozy and beautiful place in what is known by the locals like Piazza Tre Leoni, the most beautiful square in the Hexagon. We took two raw mixed appetizers and baked cod at low temperature) really good. Then linguine with curls and tuna with peppers in the irons. All superlative. He accompanied the whole of a bottle of white Salina from Caravaggio's house. All right.

really an excellent restaurant, found by chance as the bakery was closed and we thought to totally change the type of lunch. located in the center, apparently a bar, which surprised us. Started by an appetizer that made us raise expectations, we were afraid that the palate had gotten used too well, and yet besides with the appetizer, with the first we were speechless. .it was really superlative..eh was not an easy first, being linguine to the curls, that in my life only 2 times, this included, were really quality.. the sea at the table. excellent service.

The place is picturesque, mixing popular Sicilian style and modernity, between the external courtyard and the internal furnishings with LEDs. The welcome entrée, if I'm not mistaken, was a sheet of fried rice with pea and anchovy cream, a little salted caramel to prepare the palate for what was to follow. The starter was a couscous based on fish broth with vegetables and seafood, tasty and balanced. Let's move on to the main dishes: busiate with tuna bottarga, prawns, dried tomatoes on pea cream and spaghetti with oyster cream, Avola almond milk, chilli pepper and lemon. The first was perfectly balanced by the flavor of the dried tomato and bottarga and by the sweetness of the pea base; the...