Uovo Di Seppia - LICATA

Top arancini!

Very nice location, on the left (in the photo) bar with tables for aperitifs and on the right restaurant area with tables both indoors and on a beautiful terrace. Simple mise en place, perhaps too much so. We chose the 4-course tasting menu, for 60 euros, and my partner had a tasting of 3 wines by the glass for 25. The service was mixed, we were seated 10 minutes later because the table wasn 't ready, even though we were the first customers and that the restaurant should have already been open, and there were some errors in the wine tasting which was not in sync with the dishes, but the waiter who followed us, kind and smiling, made us overlook this error. In general the staff seems a little uncohesive and organised, but given the season 's problems in finding staff, in general the welcome was good. Unfortunately, the main problem was the food, which I can 't say was of bad quality, on the contrary, the ingredients were good and the flavors were decent. The disappointment lies in the fact that we would have expected to find a simpler place and food, but with the same philosophy and care as the restaurant in Licata. Of course, the price is also different, but certainly not cheap, and the first two courses were not exactly up to par in terms of flavor and presentation. On the other hand, I found the seafood sfincione excellent even if not particularly creative as a recipe. The cake with Marsala ice cream is also good. I don 't know how it works with the cuttlefish egg brand , but it would be useful for Maestro Cuttaia to spend some time in Agrigento to rework the dishes offered and fix the flaws of the place, because the potential is very high and it would be wonderful to have a place of high level in San Leone.

I give it a 3 but for trust. I can't give a rating. I arrive at 1.05pm on Friday and find it closed and for heaven's sake it fits. I return at 6.15pm and the place is open but has nothing to eat except sweets. The girl explains to me that they will have aperitifs the next day. There may be a reason but I can't explain why not to have aperitifs at least on weekends including Fridays. People come because they are attracted by the place which is renowned. Why not be ready to serve customers every day? I don't know well. I can't judge because I couldn't taste anything. Until next time

Attention to detail, excellent service and delicious dishes. Advised!

Unparalleled delicacies, qualified, kind and very helpful staff. I advise