Settiti & Mancia In Milazzo

The spaghetti with sea urchins was good, well seasoned with sea urchin pulp but with a little excess of oil, in my opinion. So a little heavy. Initial frying, excellent. Prices from the Aeolian Islands (I thought I would spend less!).

Perfect experience, I went for dinner a week ago with my wife and son and I have to say I was very enthusiastic. We were welcomed very well in the restaurant, which is a very clean structure, tastefully furnished. We ordered raw fish, a real treat, when you see that for the raw fish and fish tartare they don't season it with lemon but only with a drop of oil and above all, importantly, they don't even serve you lemon, this is already an indication of freshness and they don't want to cover the flavors. We continued with different first courses and as a second course fried fish and prawn rolls. And here too everything is doc. The wine recommended to accompany everything was very good. Maybe a little high in price but if you eat in a genuine way like in this case you don't even think about it. We will definitely see each other again! Congratulations.

Fantastic place to experience local sea food recipes. Nice place to have dinner in the middle of the town. Great selection of wine

Excellent quality, fast service and fresh fish, average cost for a fish restaurant, more or less €30 per person

Very fine local specialties, especially from the sea and a very friendly waiter

Small but cozy place. The fish was fresh and cooked well.

Very fresh fish cooked delicately, clean and not messy. Excellent starters, excellent first course. We didn't get to the second one. Relaxing and friendly environment. Absolutely positive opinion

Kind Fast Very fresh fish Typical Sicilian hot appetizer, the super beccafico sardines The sweet cassatina with fresh sheep ricotta super

First time at this place 25 m2 with approximately 30 seats The restaurant has recently been renovated and is set up in a minimal style with warm lights A little gloomy as only the entrance door provides some natural light and is also partially covered by a curtain for the fish display case displayed at the entrance We took the best dish (or in any case the most expensive on the menu) "u crudu" which, I must say, was quite good, even if raw fish does not also mean marinated (as most of the dishes were)..! But still, more than enough... Luvaro fish is delicious and beautiful to look at, filleted and served whole! We then combined "u cottu", which would be the fish variant, cooked precisely.. Much less good here... Dish made up of around 7 tastings including: “beccafico sardines”, (already salted themselves) served with capers and a crumb mixture seasoned with vinegar, but a lot of vinegar (certainly to preserve the cooked product for several days... not very good. Same flaw of excess vinegar also in the fish caponata... but it was predictable there both as an ingredient and for the preservation of the product in the fridge... Not bad, enough... The "juvenile pancake", prepared very thin, very cooked or seared and presented in a brown color (very unappetizing)... little fishy flavor... fried! Prepare them in advance, also because they arrive cold at the table and the oil has already been absorbed for a long time. Sin.. Positive note for Cod, in all its forms, both raw in salads and fried in batter.. Both good We would also have tried a first course off the menu that had been proposed to us at the beginning... namely Spaghetti with sea urchins and young fish or sea urchins and morsels... ..but we didn't want to insist and perhaps not having been very satisfied with our dishes, we preferred to try the desserts.. 2 homemade desserts recommended by the house! -Sicilian cassata - Rum ladyfingers with Chantilly cream Here they further lowered the average which was still more than sufficient The Cassata was nothing other than: mini disk of sponge cake (dry) filled only with seasoned ricotta cream, placed with a posh bag and the addition of candied fruit on top Call it by a different name... so much so that as soon as I left the restaurant I went to the bar opposite and ate one... Real!! The ladyfinger... if eaten on its own, would still have been a good dry dessert... but the cream... thickened, lumpy, pasty, with a strong egg flavour... I wouldn't have served it.. So let me give you some advice… The bar opposite has a good pastry shop.. Perhaps a collaboration would avoid these inconveniences and save you work Each with their own profession! Good service.. although despite everyone seeing, no one asked during the whole time if everything was ok or if there was something questionable.. Sometimes it also helps to feel at home. I spent €100 for 2 appetizers, 2 "desserts" and a bottle of Prosecco Receipt follows Would I recommend it…???!! I do not know.. Try it...maybe I'm too critical? I think I was also generous in the final average..!! 🤷‍♂️

Locale piccolo molto grazioso, menù di pesce molto buono, personale gentile. Perché voto 4 e non 5 ☺️ prezzi come a Milano🤷‍♀️