Ristorante Crocifisso In Noto

I went out for dinner in the evening and had the 8-course tasting menu – this review is based on a Michelin-oriented assessment, meaning it focuses on perfection in the cuisine, service, wine pairing, and overall experience. What was good: * The meal overall was very successful. Technically masterful, creative ideas, and a good selection of ingredients. * The "salute to molecular gastronomy" with the olive bursting in the mouth and releasing a very intense flavor was particularly impressive. A moment that added character to the evening. * The service was generally friendly and attentive. There were moments where details were spot on. What was less convincing: * The portions were rather small in places, even for gourmet cuisine. This meant that you didn't always have the opportunity to fully appreciate the flavor of a course in its entirety – which is a shame if you expect many small nuances. * The "hamburger" interpretation of Sicilian dishes: The idea is appealing, but the burger bun was so dominant that it overpowered the other flavors. The balance suffered as a result. Wine Pairing / Sommelier: * One of the bottles of wine in the pairing was almost empty, and only a very small amount was poured. It seemed to us that more should have been poured, but the sommelier never appeared again. Only after asking the waitress did we learn that the originally planned wine was no longer available. The restaurant manager finally intervened and had us served a very delicious replacement wine, which was a positive moment. Unfortunately, we had to explain ourselves three times, which was unnecessarily awkward for such an obvious matter. Overall, the amount of wine poured was relatively small—especially compared to the Duomo in Ragusa. The sommelier barely maintained eye contact, seemed distant, at times uninterested in her own presentation, and somewhat above the guests. Overall, rather unpleasant for a Michelin-starred restaurant—I would have preferred more passion for wine. Perhaps she was having a bad day, which I certainly grant everyone. Compared to Duomo (Ragusa-Ibla, Chef: Ciccio Sultano, a two-Michelin-starred restaurant), the service at Crossificcio falls somewhat short overall. That's not to say Crossificcio is bad—but compared to a restaurant like Duomo, there's still some room for improvement, especially in terms of service and wine pairing. Summary & Rating Crossificcio offers a good to very good tasting menu with some very strong moments, including the molecular greeting. The cuisine is creative and meticulous, but details make the difference at this level: portion size, wine service, personal attention.

A charming place! We had a seafood tasting, what can I say...it was wonderful, every course was spectacular and surprising. The cod with leek foam has remained in my heart. It's truly a masterpiece of cuisine, compliments to the chef and all the staff. The wine cellar is very extensive, the service top-notch, and the ambience is meticulously designed.

I'd like to thank Chef Marco Baglieri, Vanessa Cannarella, and the entire staff at Ristorante Crocifisso | Noto for the delicious dinner and hospitality. I'm sorry the photos aren't great and there are quite a few missing. We relied on Marco's judgment, and he chose the dishes for our dinner. Each ingredient is carefully selected by the Chef, the result of careful and passionate research that prioritizes freshness and authenticity. The combination of these elements creates exquisitely modern dishes that retain timeless aromas and flavors. A cuisine that surprises without ever forgetting its roots, where innovation and tradition blend harmoniously in every course. Thank you so much ♥️

You can't describe this experience, you just have to try it to appreciate it all, well done everyone, well done Chef

Excellent quality ingredients and sophisticated pairings and recipes. Location: Good lighting but limited ambiance, no music, and tables quite close together. Overall, a good experience; we'd return to try new delicacies.

I don't usually write reviews, but this time I felt compelled to share my unfortunately negative experience at this Michelin-starred restaurant regarding their gluten-free options. When I ordered, I had chosen the meat menu, but was told it was "better" to opt for the fish menu, as it tasted better in a gluten-free version. I'm sure this wasn't the reason, but it was the most expensive. For dessert, I was initially offered a simple lemon sorbet, and in the end, I was the one who suggested the solution: just serve the ricotta from the cannoli, as they didn't have any gluten-free options. Bread in Michelin-starred restaurants is usually artisanal, homemade, or from quality bakeries. Here, however, I was served a Schaer multigrain loaf. The entrées I was served were also fewer than those my companion had. The pasta was supposed to be with anchovies, fennel, and breadcrumbs: mine arrived without the breadcrumbs. As a Sicilian, I know that this dish, without its crumbs, is completely meaningless. In other Michelin-starred restaurants I've been to, in these cases, they directly change the dish to maintain its overall quality, not simply eliminate the gluten-containing ingredient. I've been to several Michelin-starred restaurants and have never experienced such a lack of attention to gluten-free options. This isn't a polemic: the staff was very kind, but there's plenty of room for improvement when it comes to gluten-free options. The price isn't ridiculous, and for this very reason, I expect the same experience and attention to detail given to all customers.

Food, wine, overall experience was excellent. We had the 8 course chefs selection which is a great mix of land, sea and vegetarian. However, it was overpriced. The wine pairing should be less for what you get - 1/3 glass of wine for 14 euro per glass. It’s hard to swallow when we had an amazing bottle of wine for 30 total the night before.

The tortelloni are truly excellent but the amuse-bouches would pass for (highly ambitious) canapes at a corporate event and the lamb main is a classic example of character-less sous-vide preparation. We also had difficulties with the wine, which exhibited brettanomyces and/or amyl acetate. When I pointed this out to the sommelier, the sommelier decided to show me the cork. That simply indicates ignorance of the nature of these particular defects in wine. A pretty awkward experience overall, slightly made up for by the brilliant tortelloni.

Sono stata al Crocifisso anticipando tramite mail e telefonicamente che mio marito è celiaco. Ho dato, quindi, un congruo preavviso per organizzarsi per tempo per un menu senza glutine. Duole constatare che tale tempo non è stato bene investito: il menù senza glutine aveva diverse necessarie rivisitazioni (e va bene), ma era manchevole sotto molti punti di vista. Non si può dire al cliente "non abbiamo grissini senza glutine" ed è inaccettabile che il dessert senza glutine si riduca ad una misera selezione di sorbetti. Da uno stellato ci si aspetta un dolce ad hoc, anche in considerazione del fatto che a fine cena abbiamo pagato un menu completo senza alcuno sconto, pur avendo- il menù per celiaco- delle lacune evidenti. A ciò si aggiunga che la temperatura del locale è simil polo nord, sono uscita con il mal di gola pur avendo fatto presente più volte che l'aria condizionata era impostata a temperatura glaciale. La proprietaria mi ha gentilmente prestato una pashmina dicendo che era consapevole, ma mi chiedo come si possa essere consapevoli e non rimediare a monte su tale disagevole condizione. Lo stellato è tale non solo per il cibo in sé ma per l'attenzione agli ospiti, in primis ai celiaci. Tale attenzione non è stata riscontrata dalla sottoscritta e il cibo, buono e ricercato, ma è non tale da far dimenticare le diverse sbavature appena descritte. Non ci ritornerei.

Cena ottima tutto veramente buono,alcuni piatti erano una totale esplosione di sapori. Ambiente elegante e tranquillo. Personale gentile e cordiale sempre presente. Ci siamo trovati molto bene. Consigliato. Complimenti per la Stella.