G.Saitta Restaurant und Winery

We were here in the evening to test the successor of the ristorante baccala for a birthday dinner.Leider we were very dissatisfied.My choice of eating was unfortunately the total disappointment! as an appetizer I had chosen for the cattle carpaccio. This I found quite overpriced, as it was a very clear portion. Moreover, on the carpaccio there were still flow cancers that were not mentioned in the map! as a non-fisher no beautiful surprise. the waiter said only the carpaccio "Cipriani-Art" means that it would be with flow cancers. stupid only that I didn't know (but the internet didn't tell me it seems to be Cipriani-Art á la saitta).There was a sauce made of mayonnaise that tasted after nothing but mayo...So much to start; as a main dish, I had decided for the lasagne with calf meat. a complete misdemeanor!!!My opinion was not fresh but only reheated. the lasagne was totally unhurried and very dry. not to see a hauch of bechamel sauce, and also the cheese on the top layer was dry and hard and not fresh (here also my guess that it was not fresh but warmed up). my man even meant that she would taste like ravioli of maggi...!But not only to mecker. the service was super, the weincommand was top! my man had the mixed appetizer from the vitrine as well as the wolfsbarsch as main dish. both were in order. Conclusion: for the birthday dinner we decided against the g. saitta and went back to our ancestral. Let's see if we give the g. saitta another 2nd chance.

A beautiful surprise, excellent Italian cuisine! the friendly staff and the chef is very good.Small menu, synonymous with quality and high-quality ingredients, we Italians understand this immediately. super recommended.

We sat outside and were served by experienced waiters perfectly and courteous.On the side table was a seafood filet and it smelled clearly after fish, which damped the expectations. our group ordered crosswise through the map pre- and main dishes. all were satisfied with small restrictions. whether the carpaccio a la cipriani (mayonaise) makes sense, be put down, it was first-class prepared, the slices are thin and beautiful on the dish. Unfortunately, the filet tasted after practically nothing, the too wet flow cancers on it equally. Once again we get to a basic problem of today's better kitchen, the quality of the ingredients. a better filet the carpaccio would probably have catapulted into a priced position, which no one would want to pay anymore, precisely there is the dilemma. a perfectly fried piece of duroc black on very tasty lenses, wonderfully tasty. the beverages were well maintained, the glassy wine in order. Conclusion, the very talented kitchen can only be desired many guests, because a high utilisation allows most the processing of high quality ingredients. the price/performance ratio for düsseldorf is still good.We will surely come back again and watch where the trip goes.

Who is looking for a very good Italian restaurant in düsseldorf, has to g. saitta. very tasty and good service. the lasagne was a dream!

Beautiful location on the all, large terrace, large (but noisy) room inside. menu with Italian specialties and crooked of the day with great selection. the kitchen is not always at the height of the time: my wolf barschfilet was perfectly grilled, but the saffron was too sweet. the extremely slow service is the weakest point; the sommelier does not only bring the weeping ordered and refuses to change it, but frankly expresses his annoying about the customers ...