Osteria Al Canale In Valguarnera caropepe

Small tavern in this beautiful town. As soon as you arrive from abroad it's nothing special but as soon as you enter the world changes. Small, welcoming and familiar.. how familiar the staff are who put you at ease. Excellent food well cooked and presented. In short, a wonderful Christmas lunch!!!

excellent and plentiful Sicilian rustic appetizers. very good first courses. staff (aunt and nephew) are true tavern gentlemen ..everything perfect

A guarantee!! Congratulations 👏

We went today for the saffron festival, a top place. Kindness, cleanliness and quality!!! We tried the dishes of the day based on saffron, excellent balance and not at all excessive. Highly recommended

Very good pasta dishes and sausage! Also very inexpensive. We decided on a last minute meal in Valguarnera and went to Osteria Al Canale. We weren't disappointed.

What can I say, a simple, unique place, the smiling owner is hospitable, the service is fast and polite, what can I say about the dishes starting with the traditional and homemade appetizers, the first courses with fresh pasta and unique flavours, the second courses nothing to say. I would recommend it to my friends as it was recommended to me.

I had lunch on a weekday with some family members, this being my father's home town. The quality of the food is unquestionable, excellent and tasty first courses. Little variety of vegetable side dishes and even those few were already finished when we ordered. The person who served us was not particularly attentive to our needs. The requested things arrived only after much solicitation. Maybe it lacks a little more organization For the rest it is recommended

Very friendly service, it's good, simple and inexpensive. Traditional trattoria with grills. Dishes between 8 and 12€ well served. You can park opposite on the sidewalk.

Accoglienza e servizio a cura della proprietaria, una signora bionda molto gentile e a modo. Menu alla carta con la presentazione dei fuori menù a cura del cuoco, un ragazzo giovane anche lui molto gentile. Decidiamo di prendere in 2, una tagliatella con ragù di suino, porcini e tartufo, un cosciotto di castrato al vino, la trippa alla parmigiana e semifreddo al caffè . Le tagliatelle voto 6,5 il condimento era poco e il tartufo non si sentiva, la pasta era industriale (in trattoria mi aspetto pasta fatta da loro o cmq di alta qualità) e si sentiva la presenza di dado. Il cosciotto voto 7,5, buona la materia prima e la cottura e la quantità. La trippa voto 9, perfettamente equilibrata tra sugo e melanzane, poco il parmigiano. Semifreddo al caffè...non posso dare voto era una sorta di viennetta industriale che non dà merito ad un posto dove ci si aspetta tradizione. Conto 42 euro compreso coperto e una bottiglia di acqua e una ciotola di insalata che lo stesso chef ci ha portato con i secondi "per sgrassare" . In conclusione esperienza positiva, anche se appaiono incomprensibili alcune scelte "confuse": il dado per la pasta, l'insalata palesemente della busta mista da supermarket condita solo con olio e sale e con pezzi grossolani come l'industria vuole, la viennetta impresentabile.

Welcome and service provided by the owner, a very kind and polite blonde lady. A la carte menu with the presentation of off-menu items by the chef, a young boy who is also very kind. We decide to have 2, a tagliatelle with pork ragù, porcini mushrooms and truffle, a leg of mutton with wine, parmigiana tripe and coffee semifreddo. The tagliatelle rated 6.5, the seasoning was little and the truffle was not noticeable, the pasta was industrial (in a restaurant I expect pasta made by them or in any case of high quality) and the presence of stock cubes was noticeable. The leg rated 7.5, good raw materials, cooking and quantity. The tripe rated 9, perfectly balanced between sauce and aubergines, not much parmesan. Coffee semifreddo... I can't give a rating, it was a sort of industrial viennetta that doesn't give credit to a place where tradition is expected. Bill 42 euros including cover charge and a bottle of water and a bowl of salad that the chef himself brought us with the second courses "to degrease". In conclusion, a positive experience, even if some "confusing" choices appear incomprehensible: the stock cube for the pasta, the salad clearly from the mixed supermarket bag seasoned only with oil and salt and with coarse pieces as the industry wants, the unpresentable Viennetta. Show less