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何を頼む
料理名と説明はまだ日本語にありません。英語で表示しています。
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Pizza
Recommended multiple times as fantastic, delicious, and having a perfect crust; several reviewers called it the best pizza they had in Sicily.
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Arancini
Explicitly recommended by the waiter and described as 'best decision ever' and 'very tasty,' making it a must-try item.
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Capunato Salad
Called a standout dish and praised for its delicately tossed eggplant, peppers, and tomatoes; reviewers were especially impressed by its flavor.
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4
Gnocchi Crema Di Pistacchio E Pancetta
Specifically recommended and described as the 'best gnocchi ever,' making it one of the strongest praised dishes.
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5
Calamari
Mentioned as great, wonderful, and fresh in multiple reviews, including fried seafood and calamari dishes.
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Pasta
Several pasta dishes were praised as delicious, fantastic, and full of great flavor, with specific pasta preparations singled out positively.
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Caponata
Described as especially delicious and a highlight of the meal, showing strong approval for this Sicilian specialty.
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8
Fresh Tuna With Onions And Tomato
Recommended as one of the best foods eaten in Sicily, indicating a standout fresh seafood dish.
詳細
営業時間
| 月曜日 | 12 to 3:15 PM, 6 to 11 PM |
|---|---|
| 火曜日 | 12 to 3:15 PM, 6 to 11 PM |
| 水曜日 | 12 to 3:15 PM, 6 to 11 PM |
| 木曜日 | 12 to 3:15 PM, 6 to 11 PM |
| 金曜日 | 12 to 3:15 PM, 6 to 11 PM |
| 土曜日 | 12 to 3:15 PM, 6 to 11 PM |
| 日曜日 | 12 to 3:15 PM, 6 to 11 PM |
Abbunnanzia a Notoについて
Abbunnanzia a Noto is a pizza and seafood restaurant in Noto, in the Free municipal consortium of Syracuse. Reviewers consistently praise the generous portions, the friendly service, and the traditional Sicilian dishes. Frequently mentioned favorites include caponata, stuffed squid, pasta alla norma, arancini, and tagliolini allo scoglio. The restaurant is described as casual, cozy, and a good choice for lunch or dinner.
設備
Service options
- Takeout
- Dine-in
Highlights
- Great coffee
- Great dessert
- Great wine list
Popular for
- Lunch
- Dinner
- Solo dining
Accessibility
- Wheelchair accessible restroom
- Wheelchair accessible seating
Offerings
- Alcohol
- Coffee
- Hard liquor
- Healthy options
- Wine
Dining options
- Lunch
- Dinner
- Dessert
- Seating
- Table service
Amenities
- Restroom
Atmosphere
- Casual
- Cozy
- Quiet
Crowd
- Groups
- Tourists
Payments
- Debit cards
- NFC mobile payments
- Credit cards
Children
- Good for kids
- High chairs
- Kids' menu
Parking
- Free street parking
よくある質問
What is Abbunnanzia a Noto known for?
It is especially known for traditional Sicilian food, with caponata, pasta alla norma, stuffed squid, and arancini coming up repeatedly in reviews. Guests also mention generous portions and strong flavor, which makes the seafood and pasta dishes stand out.
What dishes are most recommended at Abbunnanzia a Noto?
Reviewers most often recommend caponata, pasta alla norma, stuffed squid, arancini, and tagliolini allo scoglio. Specific dishes called out in reviews include filled pasta with grouper and pistachios, Margherita pizza, and eggplant ricotta pasta.
What is the atmosphere like at Abbunnanzia a Noto?
The atmosphere is described as casual, cozy, and quiet, with a traditional feel in the center of Noto. Reviewers mention friendly service and a mix of locals and tourists, so it suits solo diners, couples, and groups looking for a relaxed meal.
Is Abbunnanzia a Noto good value, and what is the price range?
The price range is €20–30, and reviewers often say the portions are generous and the food is worth it. Several comments describe the meal as fantastic value for the quality, especially when ordering pasta, pizza, wine, or seafood dishes.
What should I know before visiting Abbunnanzia a Noto?
It does not accept reservations, and reviews suggest it can fill up later in the evening, so an earlier lunch or dinner may be easier. The restaurant is in the center of Noto and offers free street parking, dine-in, and takeout.
Is parking available at Abbunnanzia a Noto?
Yes. Free street parking is available.
Is Abbunnanzia a Noto kid-friendly?
Yes, Abbunnanzia a Noto is good for kids.
