Bar Vitelli S.r.l. In Savoca

Experience to do over and over again. 10 and praise!

Absolutely exceptional experience, both for the food and the service. If you happen to be in those parts, treat yourself to dinner with them: it's worth the choice!

After a few years we return here, on the Rimini hills with a beautiful panorama, which can be appreciated more during the day than in the evening. Change of chef and change of menu, à la carte dishes and three surprise tasting courses of 4,6 and 8 courses, the number of courses changes but the overall quantity remains identical and between the entrée and the small pastry shop you leave truly satisfied. Nice interior, perfectly integrated furniture with open kitchen on the ground floor, welcoming atmosphere and very friendly staff without being excessive. The new menu has unusual or risky but excellent combinations on the palate, the chef is imposing a new path with flavors of Sicily, the land of origin. Homemade bread, breadsticks and bread rolls served with black garlic butter, very dangerous because it gets overwhelming. Entrée served on a steel vine, a good start in the variety of flavors. Mushroom cannoli with Jerusalem artichokes and Modica chocolate, good, perhaps too tasty. Double cooked prawn, extraordinary, beautiful flavors and combinations. Spaghettini with walnuts, razor clams, nettle and sumac, appetizing. Risotto with San Patrignano cheeses and mandarin, perfectly cooked, engaging. Croaker cooked on coals, a woody flavor that never tires... very soft, moist, excellent. Pre dessert refreshing carrot, basil and saffron ice cream. Sweet crème brûlé deconstructed with pecorino cheese. Courteous and attentive service without being invasive. To improve, the table linen which in a table of 6 like us was placed next to every two people, in addition to the collection of crumbs which must be done in a restaurant that aims high. Sore point, which I find very annoying, a mark-up on the wine list beyond any logic. Too bad, a really discordant note, and that's the reason for the 4 stars and not 5.

A wonderful experience, strong flavours, we took the 6-course menu and were very full! Congratulations to everyone!

Super service, very nice dishes

8 free-hand tasting course by the new starred chef Giuseppe Biuso. It was a unique experience that stimulated all my senses. With this menu the chef spoke to us about himself, his path and his ambitions, he conveyed to us many emotions and all his passion. We started with some aperitif fingers, one better than the other: there was a cone of creamed cod, a tartlet with raw veal, a mackerel taco, etc. Among the starters there was a triumph of mantis shrimp which consisted of 4 dishes: raw mantis shrimp, mantis shrimp foam on mantis shrimp ragout, hot béarnaise and tigella stuffed with mantis shrimp to be dipped in the sauce. Also noteworthy is the mushroom cannoli with grated Modica chocolate. Each dish was an explosion of flavours. The sea bass and lamb were impeccable, as were the desserts. The nice thing is that they are all dishes designed down to the smallest detail and super innovative. The staff is more than knowledgeable and courteous. Congratulations to all.