Alfio Neri Pasticceria Rosticceria Tavola Calda In Siracusa

03/09/2025: Best grilled octopus in Sicily!

26/08/2025: Ok. I had the Bobbia and Triglie rosse grigliate. The fish was smaller than most red mullet i've seen — smaller than mackerel — this is not a problem but this made it overall very finicky and there was very little meat in total. It was well cooked and the ingredients where of a decent quality, that being said there is not so much attention to detail for the price, a more genrous amount of salt would allone have probably stopped me making a review, but the passion in the food being served that I find in lots of Italy was not found here. Small details like the way things are cut and presented more closely resemble what you'd expect for a homemade meal, dishes aren't very well thought out and lack creative additions to enhance the experience. The fish was served with like 5 strips of iceberg and a quarter of a lemon and there was no-where near enough fresh herbs to have a real impact on flavor, added to the lack of seasoning and we have a kind of sad dish. It seams that if there was a bit more attention to detail and creativity when it comes to the kitchen, this place has the potential but I wouldn't recommend it for food. On the other hand service was very good despite the language barrier. Also my dad described his pasta as 'fine' and 'a bit too al dente'. It seams that after being open for some time they've fallen into a bit of a rut. The bussines may still be successful due to location and income, but it gives the impression that the management is possibly shouldering too much and not engaging with customers and staff in a constructive way — if you are not constantly improving you will inevitably do the opposite. (I recommend the best way to get inspiration is to go to other people's restaurants, a great excuse for a bussines expense and worth it and you will likely naturally find inspiration, unless you're like me and overly cynical ;)