Ristorante Ego In Trieste

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 😀

The food was excellent and so was the service! Un grande grazie!

Special mention to the waiter Alessandro who received us, served and advised us with great skill, he also speaks all languages, yesterday he worked there in Spanish, German and English. All the dishes were a success but I especially want to highlight the fry and its lime sauce, which had light touches of everything, flavors of the sea, flavors of Trieste with the sardines, something exotic with the lime, something Asian with a reminiscence of tempura and with just the right touch of salt. The fried prawns were a delicacy, you could eat them whole, head and tail, they melted in your mouth. Compared to the sea in a bag, what can I say, the broth in the background of the dish was heavenly, mixed with the fish it was the perfect match. Chef Michele kindly closed the evening with an excellent final proposal. We want to come back again, and try the chocolate meat before they close for end of season.

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.

Chef Michele knows how to come up with creative proposals that tantalize the palate. You won't regret it!

Great restaurant, excellent food, nice staff.

Bravi, pesce fresco e buono, servizio gradevole, persone giovani cordiali e brave! Mangiato bene, molto bene. Piatti top!