Ristorante Crocifisso In Noto

Overall, we had an OK (on the level of a Michelin star restaurant) experience at this restaurant. We had the meat 5-course tasting menu. The first amuse bouche was excellent: a “fake” oliver with lots of aromas inside. The following two dishes (egg with truffle, artichoke) were nothing special and even lacked some flavour. The Primo pasta dish was very good, as well as the Secondo main dish, although not much can go wrong with the goulash-type of sauce for this kind of dish. The dessert, cannoli with ice cream, was very good but again, lacked a bit of creativity for a michelin star restaurant.The service was so-so: they first couldnt find our reservation and had to spell out the name twice; they seem to have never heard of sharing one wine pairing menu with two (1/2 a glass each), as we are moderate drinkers, which is very common for this level of restaurants; and at the end they forgot to pass by to ask if we wanted any coffee or tea, so we just paid and left.

Amy wife and I went on the off season so it was easy to get a mid-week table. The food was traditional Sicilian food done to an exceptional level with a bit of theatre built in. The service was great. The atmosphere was very pleasant especially for privacy, I have marked it down purely on personal preference for a more active environment.

It is and remains an extremely high quality restaurant. Top dishes and a very good chef. Very nice internal environment and very kind service. It is advisable to book but above all to trust the advice of the staff, especially on the new proposals on the menu! Optimal!

Excellent food and wines The staff is very lovely!

Very kind staff. Very high quality food! Advised

Serata di coppia per provare la prima stella Michelin nella provincia di Siracusa,ristorante elegante ,pulito e personale cordiale,la cena inizia con il benvenuto dello chef , stuzzichini ricercati inpiattati in modo elegante da mangiare con gli occhi mi ha colpito particolarmente la mous di fegatino di pollo rapa e marsala,sorprendenti le finte olive ,una vera esplosione di sapore in bocca,polpo in salsa Luciana ottimo il migliore mangiato,altrettanto buoni i tortelli di cipolla brasata conditi con ragù di coniglio crema di tenermi e tuma persa,un piatto ben riuscito e degno della stella Michelin,ottimi anche i spaghetti con sugo di pesce e Sacrofano crudo,per chi piace la mandorla provare il dolce della casa ,sapore unico con abbinamento del gelato dello stesso gusto,chef presente in sale ad assicurarsi che tutto va bene,che dire conplimenti continuate cosi

Evening for a couple to try the first Michelin star in the province, elegant, clean environment and details make the difference, choice of à la carte menu, welcome aperitif with great appetizers served to be eaten only with the eyes, particular flavors from fake olives to mousse of chicken liver in Marsala, octopus with potato puree and Luciana sauce, amazing, the best I've ever eaten,,,excellent first courses worth mentioning are the braised onion ravioli seasoned with rabbit ragù, sauce of tenermi and tuma persa which is worth the star, excellent also the spaghettone with saffron fish sauce and raw Sacrofano, desserts worthy of the place, chef present in the room, congratulations

Esperienza unica. Ogni piatto una esplosione di gusto .

Excellent service and food was really exquisite. Good table assistance and the explanation of the dishes is very detailed and professional.

Es war eine spontane Idee, gestern Abend hier essen zu gehen. Ich rief ca. 1 Stunde vorher an und zu unserem Glück gab es noch einen freien Tisch. Die Begrüßung war sehr freundlich, alle Mitarbeiter bemühten sich sehr und waren professionell. Das Ambiente ist mir minimalistisch modern, ganz nach unserem Geschmack. Der Chef eroberte unser Herz schon beim Amisbouche, 4 ganz unterschiedliche, perfekt zubereitete Geschmackexplosionen. Und das Menü, was er nach unseren Vorgaben uns als Überraschungsmenü präsentiert hat, ging so weiter, ohne Qualitätseinbrüche. Der Fisch auf zarter gemüseblätter und Mandelkreme, getoppt mit Kaviar, später der beste , zarteste Seebarsch , was ich je gegessen habe, mit Auberginenpüree und schwarzer Seppiasauce , die super Pasta, die ich leider ausließ , aber mein Mann als einen der vielen Höhepunkte bezeichnet hatte, waren alle sehr schön zubereitet und waren alle einzeln Poesien. Der Prädessert in Form von einer Indischefeigen-Sorbet war ein Geschenk für uns, die wir diese Frucht mögen. Nachtische mag ich normalerweise gar nicht, weil dort die Kreativität der Chefs schon längst erschöpft ist. Marco Baglieri hat aber geschafft, noch eine sehr interessante Mandelkonposition zu präsentieren, die uns super schmeckte und die traditionellen sizilianischen Cannoli hat er auch perfektioniert, so dass man auch hier kein nein sagen konnte. Der Abend war rundum gut gelungen, diesmal fällt uns nichts ein, um zu kritisieren. Danke! Wir kommen bald wieder!