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

"very delicious local, refined and reserved . away from everything and maybe this is the beautiful .Menù very varied , excellent combinations , good list of wines ....peccato for the waitress maybe it was in the day no welcomes us without even a smile and continued all evening on this line. All the other the boy who took the command. At the end, dishes cooked very well but the account is quite high, perhaps they do not justify the price spent."

Menú completo - 5 opciones

Todos los precios son estimaciones en menú.

Aperitivo

Postre

Antipasti - Entrantes

Pizza

Platos De Ternera

Рақат Рақат

You eat watching the sea. fish dinner. All good. Young and friendly staff.

Dirección

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Reseñas

Peter
Peter

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


Renata
Renata

unique atmosphere pizzas very good lovely place on the beach the very unsavory waiter (sinked)


Liborio
Liborio

We weren't happy at all. I'd like to report it, we're not on the blue coast. Exaggerated prices. Ver carta


Ubaldo
Ubaldo

a beautiful place, on the sea of everyna: magic atmosphere, excellent quality of food to spend a special evening.


Rosalia
Rosalia

quality dishes, and very nice local aesthetically. However, very expensive dishes, whether it's about pizza or restaurant. very narrow portions


Renata
Renata

suggestive location since it is by the sea, friendly staff. absolutely exaggerated prices...just think that a normal average red grimbergen is charged euro. pizza dough quite heavy. Maybe the restaurant is better. 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.


Cleros
Cleros

very delicious local, refined and reserved . away from everything and maybe this is the beautiful .Menù very varied , excellent combinations , good list of wines ....peccato for the waitress maybe it was in the day no welcomes us without even a smile and continued all evening on this line. All the other the boy who took the command. At the end, dishes cooked very well but the account is quite high, perhaps they do not justify the price spent. 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."