Olga Caffe E Cucina

Via Siracusa, 241, 96100, Syracuse, Italy

🛍 Carne, Cocktail, Cucina Contemporanea, Specialità Internazionali Regionali

4.9 💬 183 Avis
Olga Caffe E Cucina

Adresse: Via Siracusa, 241, 96100, Syracuse, Italy

Ville: Syracuse

Menu Plats: 35

Avis: 183

"Locale piccolo ma accogliente, servizio veloce e personale cortese; bistecca buonissima."

Menu complet - 35 options

Tous les prix sont des estimations sur Menu.

Le Bruschette Di Olga

Pâtes

I Vini Rossi Siciliani

I Vini Rossi Toscani

Dessert

Degustazione Formaggi (Da Nord A Sud)

I Vini Bianchi

Birra Alla Spina Paulaner

Entrées

Salades

Dinner - Pasta

Pizzas - Normale Ø 26Cm

Salade

Pizza

Paulaner Alla Spina

Fruitsappen

Plat Principal

Portata Principale

Il Bar

Carta Dei Vini - Le Bollicine

I Vini Rosati

Frutta / Fruit

Claudio Claudio

Molto, molto bene!

Adresse

Afficher la carte

Avis

ELENA
ELENA

Come sempre ottima esperienza e massima disponibilità.


User
User

nice and cozy. nice food. amazing products. great service!


User
User

beautiful and cozy. nice food. amazing products. great service! Voir le carte


Valeria
Valeria

lovely and cozy. beautiful food. amazing produce. great service!


Alfio
Alfio

Locale piccolo ma accogliente, servizio veloce e personale cortese; bistecca buonissima.

Catégories

  • Carne Découvrez notre sélection de viandes savoureuses, comprenant des steaks grillés à la perfection, du poulet tendre et des plats d'agneau savoureux, chacun assaisonné à la perfection pour une expérience culinaire inoubliable.
  • Cocktail Régalez-vous avec notre sélection soignée de cocktails, chacun étant préparé à la perfection. Des classiques intemporels aux nouvelles créations innovantes, profitez d'une symphonie de saveurs à chaque gorgée. Voir le carte
  • Cucina Contemporanea Découvrez une touche moderne sur les saveurs traditionnelles avec notre cuisine contemporaine. Des plats artistiquement conçus fusionnent l'innovation avec l'héritage culinaire, offrant une fusion délicieuse à la fois familière et excitante.
  • Specialità Internazionali Regionali Découvrez une gamme diversifiée de spécialités régionales internationales, des plats asiatiques savoureux aux classiques européens savoureux, offrant un aperçu des traditions culinaires authentiques du monde entier.

Commodités

  • Wifi
  • Cocktail
  • Carte
  • Pagamento Con Carta
  • Menu

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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."