Agora La Cantina - Carte

Viale Teocrito 115/117, 96100,Sicilia Italia, SIRACUSA, Italy

🛍 Pasta, Carne, Pescare, Dessert

4.3 💬 1288 Avis
Agora La Cantina

Téléphone: +393476686807

Adresse: Viale Teocrito 115/117, 96100,Sicilia Italia, SIRACUSA, Italy

Ville: SIRACUSA

Menu Plats: 4

Avis: 1288

Site Web: http://www.facebook.com/agoralacantinasiracusa/

"On Thursday, September 29, my wife and daughter visited the Siracuse and found themselves in front of this exceptional place. He inspired us right away. beautiful idea to be able to see all the dishes on display and therefore to be able to choose what inspires you, we tasted so many things that are 3 at the table and it was all really superb. I highly recommend it. clean position and very careful waiters. We're sorry we can't come back because we're parme, but we'll definitely remember. Congratulations. Greetings."

Menu complet - 4 options

Tous les prix sont des estimations sur Menu.

Diana Diana

cozy place, great food, very kind staff!

Adresse

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Avis

Doriana
Doriana

very kind and helpful. we had lunch and it was all very nice.


Stefania
Stefania

all great, from meals consumed to the courtesy and availability of the staff.


Cosimo
Cosimo

excellent pasta to the norm made at the moment because not present in the menu of day owners kind and professional Voir le carte


Alberto
Alberto

great for a quick lunch. so much choice buffet. possibility to make a unique dish with different dishes. friendly and helpful staff.


Fanni
Fanni

Nice place to grab a quick lunch — you can choose various cooked dishes from the counter to create your own plate. Lots of vegetables, pasta salad and fish/meatball to choose from.


Davis
Davis

a place where you feel at home, the smile and the professionalism of the fabrizio make it a yellow frame that with skill cook the dishes of memory and not only. a place where you're not ready to leave. Voir le carte


Lauren
Lauren

Extremely sweet and welcoming staff. Menu was explained as 8-10 food items for you to choose from and they will plate it and serve you. Staff spoke English for our limited Italian. We really enjoyed our lunch!


Nikos
Nikos

Very friendly cantina with a small and thoughtful offering. Only what is fresh and of the hour is served, made with traditional recipes and served with kindness and a smile. I had the swordfish with wild greens and it made my day.


Sergio
Sergio

On Thursday, September 29, my wife and daughter visited the Siracuse and found themselves in front of this exceptional place. He inspired us right away. beautiful idea to be able to see all the dishes on display and therefore to be able to choose what inspires you, we tasted so many things that are 3 at the table and it was all really superb. I highly recommend it. clean position and very careful waiters. We're sorry we can't come back because we're parme, but we'll definitely remember. Congratulations. Greetings. Voir le carte

Catégories

  • Pasta Régalez-vous avec notre sélection de plats de pâtes classiques et contemporains, chacun élaboré avec des ingrédients frais et de qualité et des sauces savoureuses qui capturent l'essence de la cuisine italienne à chaque bouchée.
  • Carne Savourez les riches saveurs de viandes préparées avec expertise, des steaks juteux et poulet rôti succulent aux côtes tendres et plats d'agneau copieux. Chaque sélection promet une expérience satisfaisante et délicieuse pour les amateurs de viande. Voir le carte
  • Pescare Régalez-vous avec nos plats de poisson exquis, conçus à partir de la prise du jour la plus fraîche. Des grillades favorites aux ragoûts savoureux, notre menu célèbre la richesse de l'océan avec des saveurs pour satisfaire tous les palais.
  • Dessert Régalez-vous avec notre sélection de desserts indulgents, allant des créations chocolatées luxuriantes aux délicieuses friandises infusées de fruits, chacune conçue pour terminer votre repas sur une note sucrée et laisser vos papilles gustatives en redemander.

Commodités

  • Wifi
  • Caffè
  • Carte
  • Mastercard
  • Menu
  • Carta Visa

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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."