La Locandiera Di Palazzo Bellomo

Via Capodieci, 6 Accanto Museo Palazzo Bellomo, 96100, SIRACUSA, Sicilia Italia, SIRACUSA, Italy

🛍 Pasta, Pizza, Bistro, Mediterraneo

4.3 💬 4313 Reseñas
La Locandiera Di Palazzo Bellomo

Teléfono: +33186995715

Dirección: Via Capodieci, 6 Accanto Museo Palazzo Bellomo, 96100, Siracusa, Sicilia Italia, SIRACUSA, Italy

Ciudad: SIRACUSA

Menú Platos: 35

Reseñas: 4313

"shows of local interest, with pieces of not great relief except for a painting of Mexican twist, but it is worth a visit to the beauty of the palace. sin that the sorrowing guardians do not worry or to remove pests growing on the stairs of the palace or to guard the rooms, sitting very fond of looking at the phone or chiacchering among themselves. will this type of public occupation end in Sicily?"

Santo Santo

Bel locale servizio disponibile e cordiale e buon cibo

Dirección

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Reseñas

User
User

very good food, excellent prices, fantastic atmosphere


Agostino
Agostino

Ottima atmosfera e cibo fantastico, lo consiglio vivamente.


User
User

celery service and relaxing atmosphere. All very good. We'll definitely come back. Ver carta


Antonio
Antonio

Tutto bene ma avendo scelto un menù turistico a prezzo fisso non abbiamo beneficiato dello sconto


User
User

excellent first and pizzas very good and goose with optimal cooking. elegant location and optimal location.


User
User

excellent the raw and the first with the fresh sword. courteous and celery service. We'll be back the next day! Ver carta


User
User

local characteristic in an internal street of ortigia, professional service, kitchen and raw materials really good


User
User

nice renovation in the center of siracusa. maintenance like this. precious works on cu stands the announcement of a Mexican lamb.


User
User

shows of local interest, with pieces of not great relief except for a painting of Mexican twist, but it is worth a visit to the beauty of the palace. sin that the sorrowing guardians do not worry or to remove pests growing on the stairs of the palace or to guard the rooms, sitting very fond of looking at the phone or chiacchering among themselves. will this type of public occupation end in Sicily? 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
  • Bistro Una experiencia gastronómica acogedora y casual que ofrece platos clásicos y contemporáneos, elaborados con ingredientes frescos. Disfruta de sabores ricos y un ambiente íntimo, perfecto para una comida relajada con amigos o familiares.
  • Mediterraneo Saborea la esencia vibrante del Mediterráneo con platos inspirados en las costas bañadas por el sol. Disfruta de aceitunas frescas, hierbas vibrantes, aceites de oliva ricos y una variedad de mariscos y carnes a la parrilla.

Comodidades

  • Wifi
  • Mastercard
  • Carta
  • Carta Visa
  • menú
  • Pagamento Con Carta

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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."