Caseificio Pantheon

Moonortiga

➤ Via Roma 112, 96100, SIRACUSA, Italy

Carte • Pasta • Fusion • Italiano • Messicano

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"Aprire un ristorante vegano a Siracusa è sicuramente un azzardo coraggioso, ma quando la passione e l'entusiasmo guidano la scelta il risultato sorprende e convince a pieni voti, con una proposta di cucina diversa e decisamente poco banale. Dai drink realizzati con tecnica e maestria ai piatti gustosi e innovativi, ogni dettaglio è curato e coerente con la filosofia del locale, stupire positivamente il cliente e farlo riflettere che non è necessario carne o pesce per appagarsi da un pasto. Ovviamente per centrare l'obiettivo, le materie prime sono di primissima qualità e le ricette sono studiate e preparate con bravura, un viaggio di sapori e profumi che lasciano senza parole. Lo staff è il valore fondamentale e aggiunto di una proposta gastronomica difficile da trasmettere al cliente, ma che riesce a conquistarlo grazie alla competenza e alla passione. Qualità elevata ad un prezzo modico, in controtendenza con la proposta di cucina vegana, che contraddistingue una location elegante e al contempo informale."

Alevante

➤ Largo Della Gancia 5, 96100, SIRACUSA, Italy

Carte • Vino • Pasta • Pesce • Italiano

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"I had lunch in this lovely place with sea view background and my review is more than positive: from friendly and professional staff to dishes presented very well and very good and only in quantity. super recommended dessert! moderately right prices!"

La Braceria Aretusea

➤ Viale Paolo Orsi, 7, 96100,Sicilia Italia, SIRACUSA, Italy

Carte • Carne • Europeo • Barbecue • Bistecca

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"we found ourselves in this place after reading some reviews. In fact on Saturday night the empty room seemed strange but then invited to enter by leonardo one of the owners we believed as people were dining in the internal veranda. Leonardo asks us where we are between me and I thought he wanted to know if we were tourists or not. brings us the menu that tells us that it would pass in a few minutes to take the order, after about 10 minutes we order, we recommend the thread to the gorgonzola and then we take a cut with rocket and grana without appetizer, we were satisfied of the dinner all very well and I have to say that the edge of the sign leonardo has been well obtained one that surely we will return it is above all we will return for the gentle smiling flower with Mr."

Jobi

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

Carte • Pasta • Europeo • Italiano • Siciliano

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"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."

Il Tiranno

➤ Viale Montedoro 76, 96100,Sicilia Italia, SIRACUSA, Italy

Carte • Pasta • Caffè • Sushi • Frutti Di Mare

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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."