Il Pesce Azzurro Osteria

Via Cavour, 53, 96100 SIRACUSA, Italy, SIRACUSA

🛍 Vino, Pasta, Pescare, Minestra

4.3 💬 1044 Bewertungen
Il Pesce Azzurro Osteria

Telefon: +393662445056

Adresse: Via Cavour, 53, 96100 Siracusa, Italy, SIRACUSA

Stadt: SIRACUSA

Menü Gerichte: 8

Bewertungen: 1044

Webseite: https://www.facebook.com/Il-Pesce-Azzurro-Osteria-131530944142534/

"This small but atmospheric fish restaurant (with a few outside tables) is located in the bustling narrow, pedestrian only Via Cavour in the historic heart of Ortigia. We pre-booked for dinner following a recommendation in a leading guide book and we were pleased when we entered to a welcome blast of air-con., as our visit coincided with a 40+c heatwave. The fish and seafood were obviously fresh and plainly cooked and presented. Service was friendly, but involved a few excessive waits between courses. The wine list was relatively short, but good value and with desserts our bill (excluding tip) for 2 people was 98 Euros, which was one of the lowest during our entire 12 night stay in Sicily. In summary, relatively basic fish restaurant providing unpretentious dining. Popular with locals and tourists, so pre-book via Facebook, as restaurant has no website)."

Ganze Speisekarte - 8 Optionen

Alle Preise sind Schätzungen auf Menü.

Vorspeise

Meeresfrüchte

Salate

Gnocchi

Vorspeisen

Pasta

User User

no longer what we expected.

Adresse

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Bewertungen

User
User

the real reason not to miss eating here is the divine pasta with curls!


User
User

excellent dinner service.. .. fresh fish and sergio always ready to meet its guests....bravi


User
User

This was probably the best place we tried in Sicily during our days. AMAZING fresh fish and AMAZING service. Thank you for giving us such an unforgettable experience! Speisekarte ansehen


User
User

I have to say that I was quite satisfied with this tavern. the fish is fresh and very greedy, very kind staff. we waited a bit for the various courses, but it was worth it. maybe a little dear the octopus, two tentacles accompanied by mashed potatoes to 14€ but for the rest all very well. recommended recommended


User
User

We took frittura mista and tuna alla siciliana. Tuna was fabulous and very tasty, it is tuna in sauce of onion and tomato. The portion of tuna is abundant. I would prefer that they combine it with some pasta or some sidedish because you get only tuna in sauce on plate. Frittura was average and not worth to pay and try it. Waitress was very kind.


LuccioManfroni
LuccioManfroni

We stumbled upon this place and thought it looked inviting (I tend to be weary of excessively hype places). Two smiling hostesses showed us to our table and thus began a memorable evening. I can only say good things about the appetizers and main course. Also the recommended wine was excellent. The four of us were very happy with our choices. If I'm ever back in Siracusa, I will definitely stop here again. Speisekarte ansehen


alohatripper
alohatripper

Our first night in Ortigia: I scouted the intended resto, Evoe Wine Bar, and found it unsuitable for dinners more like charcuterie plates with emphasis on wine. When I asked, the hotel recommended this place for seafood. Not too far from BB Palazzo Gilistro. Judging by the menu, it is very much into seafood. This is what we want. I ordered the mixed seafood grill which was delicious and generously plated. My wife had the shrimp ceviche but had some hesitation. With wine, the tab for two was 38E. A satisfying experience if seafood is your goal.


User
User

The tavern I liked very much, not only for the dishes we could taste but also for the friendliness of the staff, all very kind and caring towards everyone. we took a very good tuna tartare appetizer. then a first spaghetti with real clams, to follow a roasted octopus on a bed of mashed potatoes, and finally a soup of mussels. all very fresh and good! The only flaw is that we waited a bit for the dishes to go out. extremely positive note was the price, definitely right for what we ordered! a place that I will recommend and so I invite you to jump.


Garry
Garry

This small but atmospheric fish restaurant (with a few outside tables) is located in the bustling narrow, pedestrian only Via Cavour in the historic heart of Ortigia. We pre-booked for dinner following a recommendation in a leading guide book and we were pleased when we entered to a welcome blast of air-con., as our visit coincided with a 40+c heatwave. The fish and seafood were obviously fresh and plainly cooked and presented. Service was friendly, but involved a few excessive waits between courses. The wine list was relatively short, but good value and with desserts our bill (excluding tip) for 2 people was 98 Euros, which was one of the lowest during our entire 12 night stay in Sicily. In... Speisekarte ansehen

Kategorien

  • Vino Eine kuratierte Auswahl an erlesenen Weinen aus aller Welt, mit reichhaltigen Rotweinen, knackigen Weißweinen und eleganten Rosés, die perfekt zu Ihrem Essen passen. Genießen Sie das einzigartige Aroma, den Geschmack und die Komplexität jeder Flasche.
  • Pasta Freuen Sie sich auf unsere Auswahl an klassischen und zeitgenössischen Pasta-Gerichten, die alle mit frischen, hochwertigen Zutaten und geschmackvollen Saucen zubereitet werden, die in jedem Bissen das Wesen der italienischen Küche einfangen. Speisekarte ansehen
  • Pescare Freuen Sie sich auf unsere exquisiten Fischgerichte, die aus dem frischesten Fang des Tages zubereitet werden. Von gegrillten Favoriten bis zu herzhaften Eintöpfen feiert unser Menü den Reichtum des Ozeans mit Aromen, die jeden Gaumen erfreuen.
  • Minestra Warme und tröstliche Suppen, um Ihre Seele zu nähren. Wählen Sie aus einer Vielzahl von geschmackvollen Brühen und herzhaften Zutaten, perfekt für eine einfache Vorspeise oder eine sättigende Mahlzeit an einem kühlen Tag.

Ausstattung

  • Prenotazioni
  • Posti A Sedere
  • Speisekarte
  • Serve Alcolici
  • Menü
  • Opzioni Senza Glutine

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"a dinner in general good, though with some dripping. the quality of raw materials is certainly excellent but not always appreciated at the most. I felt a bit on the roller coaster with a beaten finish. Although the place I like for its modern and minimal style, I find that there is a lack of personality and identity. the atmosphere is elegant and welcoming. the service was accurate, punctual and never intrusive. special mention to the sommelier who recommended me a great wine and a novelty for me, with the menu degotato. begins with a degotation of oil and focaccia. Stop, you can't leave! among other things all yeast from their products are very unified. the moment of the event is an explosion of flavors, three particular and delicious finger food, especially the enamelled fig. the appetizer provides tuna with figs and pistachios. He was melting in his mouth. pat the bowl with high edges, in which it was served, which made the ooo of knife and fork difficult and the experience less pleasant. the first small descent arrives. spaghetti (for my slightly back cooking) with black garlic, with chili oil and I could stop here because the goto of marinated and burrata shrimp was completely covered. the burrata, in fact, was not allowed. as if it had fallen by mistake, just to get the dish dirty. I sail with the curl, very soft, and a crumb to the olives, spectacular. in the dish also of caramelized onion, cucunci and a green apple frozen and fennel. The latter, personally, would have preferred it in puree, so as to tie everything better. start a new descent with dessert pre: a mango sorbet on the cocoa soil. More than anything was the ice flavored on something cocoa color from the unreceived goto. continue the vertiginous descent with dessert: a watermelon sorbet with ricotta cuffs and fresh fruit. also here of the flavored ice. for charity, ricotta and good fruit. but you can't define a dessert. Finally, it is clear, although partial, with the small pastry shop. a green apple jelly that knew of cooked apple, a kiss of a dama a little too hard and a creamy at the pistachio really good but that was already dissolved. I forgot that each dish had flowers, which did not add anything except decoration. No, thank you. Ultimately, as a client who loves to eat and as a professional who works with restaurants and hotels, I find that there are many good ideas that can be done better, and I know that it will be presumptuous, but I recommend to the chef to take a good pastry. because a sweet conclusion is everything that seeks the customer, as well as the last thing that will remember."