Il Veliero - Carte

Via Savoia ,6, 96100, SIRACUSA, Italy

🛍 Pasta, Pizza, Europeo, Italiano

3.9 💬 3324 Avis
Il Veliero

Téléphone: +33186995715

Adresse: Via Savoia ,6, 96100, SIRACUSA, Italy

Ville: SIRACUSA

Menu Plats: 35

Avis: 3324

Site Web: https://www.ilvelierosiracusa.com

"we arrived in this place recommended by the premises. As soon as we arrive, we immediately welcome to the table, very friendly the waiter, brings us water and menu. we choose fresh fish (there were some bums, dusks and some toothpastes,) scampi and shrimps, some raw and some grilled. What to say, we were advised very well, a great dinner, very good also tuna tartare that we took as a starter. we accompanied everything with a great prosecco of the mile always recommended by the waiter. one of the best in the city like fish, hands low! we will definitely return, a guarantee."

User User

Very nice waiter, very good, beautiful near the sea

Adresse

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Avis

Giacinta
Giacinta

very kind owner, friendly and respectful, eating great


Afonso
Afonso

Linguine di mare recommend excellent fresh delicious food


User
User

Uninspired food, sometimes terrible. Stay away from the sea food spaghetti particularly. Decor is out of a bad 70s parody of an Italian restaurant. Stay away. Voir le carte


User
User

The location is great, so do the service. However the food was pricey and a bit disappointed. We have had different plates of seafood and pasta in Sicily and this one was below average.


Lodato
Lodato

Cibo ottimo e pesce freschissimo. La cucina è sana e non elaborata ottimi i piatti creati dallo chef Nello. Complimenti a Paolo per la sua cordialità e professionalità.. e come sentirsi a casa. Continuate così.


User
User

really nice restaurant in the location, the owner very helpful and welcoming, we let ourselves be advised and made us cook , after showing it raw , a fresh sea bass....to lick your fingers! I absolutely recommend it, whenever I return to siracusa I will certainly know where to go to eat! Voir le carte


Peter
Peter

The fresh tuna was displayed with encouragement to choose. Sadly it was over cooked, I like it pink. There is no wine list so it was “you will have what you are given, red or white?” Ambience is modern, a little clinical perhaps. Service was “functional” and impersonal. We did not stay for a dessert.


User
User

The fresh tuna has been displayed with encouragement to choose from. Unfortunately it was boiled, I like it pink. There is no wine list so that there are “you have what you have given, red or white?” Ambience is modern, a little clinical maybe. Service was “functional” and impersonal. We didn't stay for a dessert.


User
User

we arrived in this place recommended by the premises. As soon as we arrive, we immediately welcome to the table, very friendly the waiter, brings us water and menu. we choose fresh fish (there were some bums, dusks and some toothpastes,) scampi and shrimps, some raw and some grilled. What to say, we were advised very well, a great dinner, very good also tuna tartare that we took as a starter. we accompanied everything with a great prosecco of the mile always recommended by the waiter. one of the best in the city like fish, hands low! we will definitely return, a guarantee. 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.
  • 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. Voir le carte
  • Europeo Savourez un voyage culinaire à travers l'Europe avec notre menu savamment élaboré, mettant en vedette des plats authentiques de France, d'Italie, d'Espagne et d'ailleurs, en utilisant les ingrédients les plus frais pour donner vie aux saveurs traditionnelles.
  • Italiano Savourez les saveurs riches et diversifiées d'Italie avec notre menu, proposant des pâtes classiques, des risottos savoureux et des plats traditionnels de viande et de fruits de mer, tous élaborés avec des ingrédients authentiques et de la passion. Buon appetito !

Commodités

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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."