Frido Fritto E Crudo

Via Trieste 18 Angolo Via Lanza, 96100, SIRACUSA, Sicilia Italia, SIRACUSA, Italy

🛍 Pizza, Francese, Frutti Di Mare, Francese Parlato

4.6 💬 1397 Avis
Frido Fritto E Crudo

Téléphone: +33186995715

Adresse: Via Trieste 18 Angolo Via Lanza, 96100, Siracusa, Sicilia Italia, SIRACUSA, Italy

Ville: SIRACUSA

Menu Plats: 19

Avis: 1397

Site Web: https://frido-fritto-e-crudo.business.site/?utm_source=gmb&utm_medium=referral

"After a day of work in the area, we stop at this small place that is instead a great surprise. lover of the raw, I choose to taste in common accord to my wife, which instead does not usually prefer them, the fried dish, a delicious degotation of raw, from the shrimp of mazara, to the tartare; with great appreciation also from my wife, in particular for the way they were proposed, all this starting from very fresh fish. the owners exquisite people, we will return with extreme pleasure."

Menu complet - 19 options

Tous les prix sont des estimations sur Menu.

Entrées

Dessert

Portata Principale

Pain

Apéritif

Fruits De Mer

Riz

Antipasti - Entrées

Dolci Fatti In Casa

Antipasti

User User

lunch. . based on fish and local wine. great experience!

Adresse

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Avis

User
User

Lunch mat.. based on fish and local wine... great experience!


User
User

rough of excellent quality, excellent atmosphere and very kind staff. Try!


Marc
Marc

Small restaurant with succulent and original cuisine. The welcome is perfect! The fish is perfectly cooked! Voir le carte


Max6970
Max6970

Insalata di polipo eccezionale gambero rosso freschissimo tartare di tonno spettacolare per finire creme brulle fantastica


Jeanne
Jeanne

Excellent dinner with great culinary discoveries!! Delicious Indonesian tuna tartare. Very good frozen nougat! The service was perfect and fast.


User
User

Only a few have the courage to change a winning line by adding proposals and products seemingly far from what you have always offered in an unexceptionable way. This is what they have dared celine and eric by joining their raw and fried all a line of French proposals, precisely of Normandy, which ask only to be tried. Good luck! Voir le carte


User
User

we had the fortune to eat fried in a warm day of June. the place is very cozy and informal. the owners are very kind and helpful. we have taken a selection of raw: sword, tuna and salmon, shrimp and marinated anchovies. fresh fish, creative cuisine with maximum attention to detail. great wine from home. one of the best fish lunches ever made. prices more than adequate to the quality of food. absolutely recommended.


546giannit
546giannit

Ieri sera con la mia famiglia abbiamo cenato in questo piccolo ma accogliente locali situato nell'isola di Ortigia. Gestito da una coppia, lui siracusano un personaggio ma simpatico e ospitale, lei francese gentile e molto brava a cucinare. Ripropongono soprattutto piatti della tradizione siciliana in particolare siracusana un po rivisitati con un tocco internazionale. Assolutamente da provare per chi passa da Siracusa e doverosamente visita l'isola di Ortigia.


User
User

After a day of work in the area, we stop at this small place that is instead a great surprise. lover of the raw, I choose to taste in common accord to my wife, which instead does not usually prefer them, the fried dish, a delicious degotation of raw, from the shrimp of mazara, to the tartare; with great appreciation also from my wife, in particular for the way they were proposed, all this starting from very fresh fish. the owners exquisite people, we will return with extreme pleasure. Voir le carte

Catégories

  • Pizza Plongez dans nos pizzas parfaitement cuites, élaborées avec de la pâte étirée à la main, une sauce tomate riche et un mélange de fromages gourmets. Chaque tranche éclate de garnitures fraîches, garantissant une bouchée délicieuse à chaque fois.
  • Francese Cuisine française classique mettant en valeur une élégance intemporelle, notre menu propose des plats riches et savoureux élaborés avec des techniques traditionnelles et des ingrédients de saison, promettant une expérience culinaire inoubliable. Bon appétit ! Voir le carte
  • Frutti Di Mare Plongez dans les prises les plus fraîches de la mer avec notre sélection de fruits de mer, proposant des plats exquis préparés avec des poissons et fruits de mer de haute qualité. Savourez les saveurs de l'océan à chaque bouchée !
  • Francese Parlato Savourez les riches saveurs de la cuisine française classique, habilement préparée avec des ingrédients frais. Appréciez des plats intemporels et des pâtisseries délicates qui vous transportent au cœur de la France à chaque bouchée. Bon Appétit!

Commodités

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  • 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."