Locanda Colibri - Carte

Via Garigliano 13-15, 96100, SIRACUSA, Italy

🛍 Pasta, Pizza, Ristoranti, Mediterraneo

4.1 💬 4829 Avis
Locanda Colibri

Téléphone: +393278784504,+393993164797

Adresse: Via Garigliano 13-15, 96100, SIRACUSA, Italy

Ville: SIRACUSA

Menu Plats: 29

Avis: 4829

Site Web: https://www.instagram.com/locandacolibri/

"A very large location with many places outside. It is music and, strangely enough, an inappropriate video on a screen. How so? No matter. We were there for the food and were not disappointed. The mixed appetizer plate with sausage, cheese and vegetables was almost enough to get full. Everything is so delicious and fresh. Madness! As a main course pasta. So tasty, you have to overeat yourself. Recommendable authentic!"

User User

Sempre qualità nelle pietanze e cordialità dei titolari

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Avis

User
User

Ottimo cibo,impiattamento bellissimo ,pizze buonissime Consigliatissimo


User
User

buona ospitalità e offerta gastronomica in un contesto piuttosto rustico


Olimpia
Olimpia

ambiente pulito, personale cordiale e gentile, buon cibo (buon primo), buon rapporto qualità-prezzo Voir le carte


User
User

ci siamo ritrovati per un pranzo veloce di passaggio famiglia, personale accogliente e servizio veloce!


User
User

Ottimi piatti e pietanze. Pizze spettacolari e personale fantastico e competente. Assolutamente consigliato


User
User

Location un po' anonima vista da fuori, mentre all'interno accogliente e familiare. Abbiamo condiviso un giro pizza e devo dire che l'impasto strepitoso, i condimenti buoni. Da ripetere l'esperienza. Voir le carte


F1tzy
F1tzy

Quite simply amazing pizza but the atmosphere would have been improved if busier which I hope is more so in the summer. Pizza bases were amazing, chef was attentive and quite funny. House wine and beer was great


Colin
Colin

Friendly staff, great value, with easy parking at the back restaurant. Really nice Pizza and traditional Italian food. I really loved the Horse meat steak mushrooms I tried! Quick service. They even did 1/2 portions for children when asked. We went here several evenings and had great family meal. Thanks a lot.


Tassilo
Tassilo

A very large location with many places outside. It is music and, strangely enough, an inappropriate video on a screen. How so? No matter. We were there for the food and were not disappointed. The mixed appetizer plate with sausage, cheese and vegetables was almost enough to get full. Everything is so delicious and fresh. Madness! As a main course pasta. So tasty, you have to overeat yourself. Recommendable authentic! 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
  • Ristoranti Découvrez notre sélection soignée d'expériences culinaires exceptionnelles, mettant en avant une variété de cuisines et d'ambiances. Chaque restaurant promet des saveurs exquises, un service attentif et une ambiance unique pour enrichir votre voyage culinaire.
  • Mediterraneo Savourez l'essence vibrante de la Méditerranée avec des plats inspirés par les côtes baignées de soleil. Dégustez des olives fraîches, des herbes vibrantes, des huiles d'olive riches et une variété de fruits de mer et de viandes grillées.

Commodités

  • Wifi
  • Mastercard
  • Carte
  • Carta Visa
  • Menu
  • Parcheggio

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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."