Almyra - Carta

Traversa Capo Ognina, SIRACUSA, Italy

🛍 Pizza, Pasta, Carne, Pescare

3.7 💬 2121 Reseñas
Almyra

Teléfono: +393272329712

Dirección: Traversa Capo Ognina, SIRACUSA, Italy

Ciudad: SIRACUSA

Menú Platos: 5

Reseñas: 2121

Sitio Web: https://almyra.eatbu.com/?lang=it

"5 stars are missing for the price slightly above the average (which in recent years has however increased). 1 appetizer, 1 first and two seconds, two glasses of wine 110€. However you eat well (which justifies the cost, since in other places where you ate malino we paid little less), delicious dishes, little choice in the menu, but in my opinion it is a sign of a particular care. nice place front door, recommended"

Menú completo - 5 opciones

Todos los precios son estimaciones en menú.

Aperitivo

Postre

Antipasti - Entrantes

Platos De Ternera

Pizza

Оңалбай Оңалбай

pleasant place in Ognina, where to eat good food

Dirección

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Reseñas

Αγαθοκλής
Αγαθοκλής

pleasant spartan location, on the sea. simple but good dishes.


Anne
Anne

pizzeria parking where happens along the port pizza not so good.


Peter
Peter

Nice location. Interesting more than picturesque. Food is good but not spectacular. Ver carta


Tristano
Tristano

very kind and prepared staff. excellent service, delicious and fresh food! great suggestion for wine. they were sitting right away, even if we didn't book.


Grazia
Grazia

very good both pizza and dinner at the restaurant. You can also go for aperitif, even after a day at the sea or by boat. I find it, though, dear. for this I go a little


Рақат
Рақат

nice restaurant and pizzeria near the sea, romantic and intimate place, efficient and friendly service very helpful, simple and good cuisine, fresh raw materials and good wines Ver carta


Mark
Mark

The setting is idyllic, overlooking the inlet/ harbour. We ate the best pizza we have ever had anywhere in the world whilst watching flamingos fly overhead. The food and atmosphere was relaxed and perfect. Already gone twice as we like it so much. Reasonable prices too.


Vincenzo
Vincenzo

Nice location right on the edge of Ognina little port. We choose this place for the restaurant but we found a really short menu with only few dishes, so we had pizza, a very good pizza. Wine selection not massive either but with some good bottles. Service at the top, very attentive and professional.


Piccarda
Piccarda

5 stars are missing for the price slightly above the average (which in recent years has however increased). 1 appetizer, 1 first and two seconds, two glasses of wine 110€. However you eat well (which justifies the cost, since in other places where you ate malino we paid little less), delicious dishes, little choice in the menu, but in my opinion it is a sign of a particular care. nice place front door, recommended Ver carta

Categorías

  • Pizza Sumérgete en nuestras pizzas perfectamente horneadas, elaboradas con masa lanzada a mano, rica salsa de tomate y una mezcla de quesos gourmet. Cada rebanada estalla con ingredientes frescos, asegurando un bocado delicioso cada vez.
  • Pasta Deléitate con nuestra selección de platos de pasta clásicos y contemporáneos, cada uno elaborado con ingredientes frescos y de calidad y salsas sabrosas que capturan la esencia de la cocina italiana en cada bocado. Ver carta
  • Carne Explore nuestra deliciosa selección de carnes, con bistecs asados a la perfección, pollo tierno y platos de cordero llenos de sabor, cada uno sazonado a la perfección para una experiencia culinaria inolvidable.
  • Pescare Deléitese con nuestros exquisitos platos de pescado, elaborados con la captura más fresca del día. Desde favoritos a la parrilla hasta guisos sabrosos, nuestro menú celebra la abundancia del océano con sabores para satisfacer todos los paladares.

Comodidades

  • Wifi
  • Mastercard
  • Carta
  • Carta Visa
  • menú
  • Parcheggio

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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."