Il Veliero - Carta

Via Savoia ,6, 96100, SIRACUSA, Italy

🛍 Pasta, Pizza, Europeo, Italiano

4 💬 933 Reseñas
Il Veliero

Teléfono: +33186995715

Dirección: Via Savoia ,6, 96100, SIRACUSA, Italy

Ciudad: SIRACUSA

Menú Platos: 35

Reseñas: 933

Sitio Web: https://www.ilvelierosiracusa.com

"we arrived in this place recommended by the premises. As soon as we arrive, we immediately welcome to the table, very friendly the waiter, brings us water and menu. we choose fresh fish (there were some bums, dusks and some toothpastes,) scampi and shrimps, some raw and some grilled. What to say, we were advised very well, a great dinner, very good also tuna tartare that we took as a starter. we accompanied everything with a great prosecco of the mile always recommended by the waiter. one of the best in the city like fish, hands low! we will definitely return, a guarantee."

User User

Very nice waiter, very good, beautiful near the sea

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Reseñas

Giacinta
Giacinta

very kind owner, friendly and respectful, eating great


Afonso
Afonso

Linguine di mare recommend excellent fresh delicious food


User
User

Uninspired food, sometimes terrible. Stay away from the sea food spaghetti particularly. Decor is out of a bad 70s parody of an Italian restaurant. Stay away. Ver carta


User
User

the location is great, so do the service. However, eating was expensive and a little disappointed. we had in sicily various tables of seafood and pastry that were under the average.


User
User

The location is great, so do the service. However the food was pricey and a bit disappointed. We have had different plates of seafood and pasta in Sicily and this one was below average.


User
User

really nice restaurant in the location, the owner very helpful and welcoming, we let ourselves be advised and made us cook , after showing it raw , a fresh sea bass....to lick your fingers! I absolutely recommend it, whenever I return to siracusa I will certainly know where to go to eat! Ver carta


Peter
Peter

The fresh tuna was displayed with encouragement to choose. Sadly it was over cooked, I like it pink. There is no wine list so it was “you will have what you are given, red or white?” Ambience is modern, a little clinical perhaps. Service was “functional” and impersonal. We did not stay for a dessert.


User
User

The fresh tuna has been displayed with encouragement to choose from. Unfortunately it was boiled, I like it pink. There is no wine list so that there are “you have what you have given, red or white?” Ambience is modern, a little clinical maybe. Service was “functional” and impersonal. We didn't stay for a dessert.


User
User

we arrived in this place recommended by the premises. As soon as we arrive, we immediately welcome to the table, very friendly the waiter, brings us water and menu. we choose fresh fish (there were some bums, dusks and some toothpastes,) scampi and shrimps, some raw and some grilled. What to say, we were advised very well, a great dinner, very good also tuna tartare that we took as a starter. we accompanied everything with a great prosecco of the mile always recommended by the waiter. one of the best in the city like fish, hands low! we will definitely return, a guarantee. Ver carta

Categorías

  • 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.
  • 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. Ver carta
  • Europeo Deléitese en un viaje culinario por Europa con nuestro exquisito menú elaborado, que presenta platos auténticos de Francia, Italia, España y más allá, utilizando los ingredientes más frescos para dar vida a los sabores tradicionales.
  • Italiano Saborea los ricos y diversos sabores de Italia con nuestro menú, que ofrece pasta clásica, risottos sabrosos y platos tradicionales de carne y mariscos, todos elaborados con ingredientes auténticos y pasión. ¡Buon appetito!

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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."