Olga Caffe E Cucina

Via Siracusa, 241, 96100, Syracuse, Italy

🛍 Carne, Cocktail, Cucina Contemporanea, Specialità Regionali Internazionali

★ 4.9 💬 183 Reseñas
Olga Caffe E Cucina

Dirección: Via Siracusa, 241, 96100, Syracuse, Italy

Ciudad: Syracuse

Menú Platos: 35

Reseñas: 183

"Locale piccolo ma accogliente, servizio veloce e personale cortese; bistecca buonissima."

Menú completo - 35 opciones

Todos los precios son estimaciones en menú.

Le Bruschette Di Olga

Mix (4Pz)
Mix (4Pz)
La Speciale (2Pz)
La Speciale (2Pz)
La Classica (2Pz)
La Classica (2Pz)
La Sfiziosa (2Pz)
La Sfiziosa (2Pz)
L'inaspettata (2Pz)
L'inaspettata (2Pz)

Pasta

Piemontés
Piemontés
Fetuccini
Fetuccini
Carbonara
Carbonara

Pasta cremosa con panceta, huevo y queso parmesano.

I Vini Rossi Siciliani

Guccione (P)
Guccione (P)
Valdibella Àgape)
Valdibella Àgape)
Funaro (Syrah Igp)
Funaro (Syrah Igp) Carta

I Vini Bianchi

Valdibella (Munir)
Valdibella (Munir)
Funaro (Verdelicia)
Funaro (Verdelicia)
Longarico (Nostrale Igp)
Longarico (Nostrale Igp)

I Vini Rossi Toscani

Farnito
Farnito
Poggio Sant'enrico
Poggio Sant'enrico

Postre

Tiramisú
Tiramisú
Pudín De Caramelo
Pudín De Caramelo

Degustazione Formaggi (Da Nord A Sud)

6 Formaggi Di
6 Formaggi Di
12 Formaggi Di
12 Formaggi Di

Birra Alla Spina Paulaner

Münchner Hell (20Cl)
Münchner Hell (20Cl)
Hefe Weifsbier (30Cl)
Hefe Weifsbier (30Cl)

Entrantes

Gricia
Gricia

Ensaladas

Caprese
Caprese

Ensalada Caprese: mozzarella fresca, tomates maduros, albahaca, aceite de oliva y vinagre balsámico.

Dinner - Pasta

Zuccotti
Zuccotti

Pizzas - Normal Ø 26Cm

Napoletano
Napoletano

Ensalada

Olga Caesar
Olga Caesar

Pizza

Pizza Grande
Pizza Grande

Paulaner Alla Spina

Salvador 20Cl
Salvador 20Cl

Fruitsappen

Succo Mirtillo
Succo Mirtillo

Plato Principal

Tartare Classic
Tartare Classic

Portata Principale

La Norma Di Olga
La Norma Di Olga

Il Bar

Spremuta Di Arance
Spremuta Di Arance

Carta Dei Vini - Le Bollicine

Collet (Champagne Brut)
Collet (Champagne Brut)

I Vini Rosati

Barraco (Rosammare Igp)
Barraco (Rosammare Igp)
Claudio Claudio
★ ★ ★ ★ ★

Molto, molto bene!

Ver Más Reseñas

Dirección

Mostrar Mapa

Reseñas

ELENA
ELENA
★ ★ ★ ★ ★

Come sempre ottima esperienza e massima disponibilità.

User
User
★ ★ ★ ★ ★

nice and cozy. nice food. amazing products. great service!

User
User
★ ★ ★ ★ ★

beautiful and cozy. nice food. amazing products. great service! Ver carta

Valeria
Valeria
★ ★ ★ ★ ★

lovely and cozy. beautiful food. amazing produce. great service!

Alfio
Alfio
★ ★ ★ ★ ★

Locale piccolo ma accogliente, servizio veloce e personale cortese; bistecca buonissima.

Categorías

  • 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.
  • Cocktail Deléitese con nuestra selección cuidadosamente elaborada de cócteles, cada uno creado a la perfección. Desde clásicos atemporales hasta nuevas creaciones innovadoras, disfrute de una sinfonía de sabores en cada sorbo. Ver carta
  • Cucina Contemporanea Experimente un giro moderno en los sabores tradicionales con nuestra Cocina Contemporánea. Platos elaborados artísticamente fusionan la innovación con la herencia culinaria, ofreciendo una fusión deliciosa que es tanto familiar como emocionante.
  • Specialità Regionali Internazionali Explore una variada gama de especialidades internacionales regionales, desde platos asiáticos llenos de sabor hasta clásicos europeos sabrosos, que ofrecen un sabor de las auténticas tradiciones culinarias de todo el mundo.

Comodidades

  • Wifi
  • Cocktail
  • Carta
  • Pagamento Con Carta
  • menú

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Il Tiranno

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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."