Ristorante Ego In Trieste

Memorable out of the way restaurant in beautiful city. Highlight was gnocchetto di spinacino

I found this a comfortable place to eat as a solo woman. The staff were welcoming and the food was delicious. I enjoyed sitting in the alley watching people stroll by. Oh and the seafood linguini was very plentiful!

A restaurant just the way we like them! We enjoyed the truffle risotto, which was simply divine! The desserts were also very, very good. The service was top-notch (attentive, discreet, helpful, etc.). We were able to dine outside in this charming little alleyway. I highly recommend it!

lasagne was nice. staff seemed caring and atmosphere was nice

Siamo andati a cena nella sala dentro e abbiamo mangiato un ottimo risotto al tartufo e un ottimo fritto. Un pizzico caro i dolci e gli antipasti…. Ambiente accogliente e personale gentile

It is impossible to say anything but compliments for a place where every dish satisfies the palate and soul

Super recommended restaurant: excellent service and menu, interesting and tasty.

Turbot with a side dish of cauliflower and potatoes. Good but... "Unfortunately, the cauliflower isn't there, should we add the vegetable side dish?" - "Yes " . Unfortunately I only realized it later, I paid €10 (in addition to the €24 for the turbot) for grilled courgettes and aubergines... it seems excessive as well as incorrect given that the grilled vegetables had been proposals in the absence of cabbages.

Even though we didn't have a reservation, they had a table for us. It's a small, charming restaurant. They also have outdoor tables in the summer. The food was excellent. The chef loves what he does. I watched him for a bit. The service staff are very friendly and prompt. We'll definitely be back 😀

Menzione speciale al cameriere Alessandro che ci ha ricevuto, servito e consigliato con grande bravura, inoltre parla tutte le lingue, ieri ci ha lavorato in spagnolo, tedesco e inglese. Tutti i piatti sono stati un successo ma voglio fare una menzione speciale alla frittura e alla sua salsa al lime, che aveva tocchi leggeri di tutto, sapori di mare, sapori triestini con i sardoni, qualcosa di esotico con il lime, di asiatico con una reminiscenza alla tempura e con il giusto tocco di sale. I gamberi fritti erano una prelibatezza, si potevano mangiare così interi, testa e coda, si scioglievano in bocca. Rispetto al mare in un sachetto, che dire, il brodino nel sottofondo del piatto era paradisiaco, misto al pesce era l'abbinamento perfetto. Lo chef Michele ha gentilmente chiuso la serata con un'ottima proposta finale. Vogliamo tornare di nuovo, e provare la carne al cioccolato prima che chiudano per fine della stagione.