Jobi - Carta

Via Della Maestranza 58/64, 96100, SIRACUSA, Sicilia Italia, SIRACUSA, Italy

🛍 Pasta, Europeo, Italiano, Siciliano

4.4 💬 6491 Reseñas
Jobi

Teléfono: +33186995715,+393280851085

Dirección: Via Della Maestranza 58/64, 96100, Siracusa, Sicilia Italia, SIRACUSA, Italy

Ciudad: SIRACUSA

Menú Platos: 35

Reseñas: 6491

"No recognition of booking made when I said I had made a reservation. When compared to the choices on offer here in ortigia I decided to go somewhere else. I was looking for a restaurant with local food rather than hamburgers."

User User

mediocre quality, difficult digestion for both commensali.

Dirección

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Reseñas

User
User

excellent food, impeccable service and maximum courtesy. highly recommended


Victoria
Victoria

Delicious food!! Our waiter, Aladdin, was so helpful and friendly!! Wonderful dining experience!!!


User
User

friendly staff, excellent quality food. excellent appetizers like the sea caponata and the swordfish parmigiana. Ver carta


User
User

excellent quality of dishes, fresh fish, crocodied customer. good price quality ratio. Beautiful evening. Thank you.


Arancha
Arancha

La mejor comida casera italiana, producto de mucha calidad y excelente carta de vinos. Los que atienden, además, cercanos y amables.


User
User

simple environment, open kitchen, managers and foreign staff. very good dishes: tuna tartare, linguine with pistachio pesto and shrimp, penne alla norma, parmigiana fish sword... Ver carta


User
User

we had the pleasure of having lunch at the jobi on Easter day. What to say. very good, very helpful staff, attentive to our requests. the very cozy place. Congratulations to all. I'll see you again.


User
User

local managed by two delicious Tunisian boys who have known with intelligence to propose Sicilian cuisine respecting the tradition. Fish stew, octopus salad and super lucia octopus. I highly recommend it


Sarah
Sarah

No recognition of booking made when I said I had made a reservation. When compared to the choices on offer here in ortigia I decided to go somewhere else. I was looking for a restaurant with local food rather than hamburgers. 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.
  • 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. Ver carta
  • 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!
  • Siciliano Experimenta los sabores vibrantes de Sicilia con nuestro menú, destacando mariscos frescos, verduras bañadas por el sol y hierbas aromáticas perfectamente mezcladas en platos tradicionales del corazón del Mediterráneo.

Comodidades

  • Wifi
  • Mastercard
  • Carta
  • Carta Visa
  • menú
  • American Express

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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."