Ristorante Il Falco Pellegrino In Noci

A bit expensive… any first course 20.00 euros

High level of hospitality, Mrs. Mirella welcomed us impeccably, explaining the menu that once tasted, allowed us to taste, in addition to the appetizers and first courses of the highest level, a fried sea bass that you could never do without. Angelo Gennaro Stefano and Angelo.

Excellent cuisine at the Falco Pellegrino restaurant, near Noci: tasty and well-prepared dishes. What made the evening even more enjoyable was the presence of the manager, welcoming and attentive, who helped make us feel truly welcome. An experience to repeat!

High-end cuisine, appropriate ambiance, wine list for true connoisseurs. I would go back more than willingly.

Everything excellent. Excellent service.

I was there recently for a dinner with work colleagues. I remember few restaurants where I had such a good dinner: from the very good food, to the attentive service, to the quiet and well-kept location. For a restaurant in the hinterland of Noci, I was very impressed by the quality of the seafood dishes. Truly remarkable! In general, the dishes are small, but well prepared. The costs are on average high, but it is not news that quality has to be paid for. From this point of view it can be demanding, but for those looking for a restaurant with an extra edge, "Il Falco Pellegrino" is certainly the right choice.

Around a round table, the evening comes to life, welcomed by the kindness of the maître and the warm elegance of the location. It is the prelude to a gastronomic experience which, for those who already know this cuisine, represents an awaited and desired confirmation. The welcome comes with hot focaccia, fragrant bread and homemade taralli: small gestures of attention that open the palate and the heart. The starters tell the story of solid and creative cuisine, made up of intense flavours, refined shapes, harmonious colors and high quality ingredients. Then comes the sea bream in salt, impressive in presentation and perfect in cooking, confirming the expert hand of the chef. Dessert time is a little journey into doubt: what to choose? Among the proposals, a tiramisu stands out that leaves its mark, creamy, enveloping, with crunchy crumble and chocolate flakes that make it unique. And there is also a surprise: the chef offers a dove baked in the morning, soft, fragrant, with real apricots and generous pieces of chocolate. To make everything even more authentic, the stories of chef Natale. From the age of 14 he has intertwined his life with cooking, and even today in his eyes he has the same enthusiasm of someone who loves to surprise, get involved, excite. This is not a discovery, but a splendid confirmation. At Falco Pellegrino we return with high expectations and every time, the chef manages to satisfy and exceed them. It is the pleasure of rediscovering a cuisine that you know, that you respect, and that continues to excite.

We went on Easter Monday. Full place, but still excellent service. Very good food. We tasted the starter for two and then two first courses while the children wanted the cutlet (from off the menu). They too were very satisfied. Even the sweets were very good and even the coffee. It was the first time we went to the Peregrine Falcon but We will definitely return because it is a nice place to spend a few carefree hours eating excellent food, like the photos I post. Well done

L’accoglienza è firmata da un sorriso discreto e dalla cura che si respira nei dettagli della sala: calda, elegante, con quella sobrietà che mette subito a proprio agio. È il prologo di un racconto gastronomico che chi conosce già questo luogo aspetta con l’acquolina in bocca. Si comincia con piccoli gesti che dicono molto: focaccia ancora tiepida, pane fragrante, taralli fatti in casa. Non solo un benvenuto, ma un invito gentile a rilassarsi, a fidarsi. Gli antipasti sono chicche di gusto: forme curate, colori che dialogano, sapori intensi, netti, che parlano la lingua della terra ma con accento creativo. Si prosegue con il pescato alla griglia, un'orata perfetta nella cottura, nobile nella sostanza. Il dessert è un bivio felice: cosa scegliere? Ogni proposta ha il suo carattere, ma il tiramisù fa colpo al primo cucchiaio. Cremoso, avvolgente, con quel crumble croccante e le scaglie di cioccolato che aggiungono un tocco da applauso. E poi una sorpresa: una colomba fatta in casa, sfornata poche ore prima, morbida e profumata di buono, con vere albicocche e generosi pezzi di cioccolato. Non un dolce, un regalo. A rendere tutto ancora più autentico, c’è la voce dello chef, che racconta i suoi esordi in cucina e lo sguardo gli brilla ancora, come il primo giorno. Al Falco Pellegrino si torna come si torna dai nonni la domenica: con la certezza di stare bene, ma sempre con la curiosità di scoprire cosa bolle in pentola. E ogni volta, lo chef riesce a superarsi. Grazie!

Esperienza culinaria top! E’ praticamente un viaggio tra sapori autentici della nostra terra. Mirella, maitre di sala, e’ top nel consigliare ciò che degustare. Natale lo chef è super super bravo! Super consigliatissimo!