Fratelli Marino Palermo

Excellent dishes, curls, oysters, clams .buona pasta with curls and fried calamari .price in the right complex

I went for a communion, for the first time. I have always passed from outside, but never stopped and I regretted the quality of the food great goose and perfumed fish melted almost in the mouth accompanied all by a great misty wine. I will return

Excellent cuisine in general compliments to the staff very kind and always available, I recommend it.

Considering this is a fish restaurant actually on the sea, the quality, taste and value is much lower than MANY other places in Palermo. When you enter, you will be smothered by the waiters who patronise you in order to sell as much as possible. But the menu is covered in asterisks stating that many ingredients (the fish is frozen...not fresh! When they brought our wine, despite their air of grandeur, they did not pour the wine for us or let us taste it. To be fair and honest, the fritto misto (mixed fried fish looked excellent, my friends had pasta con ricci (sea urchins ...they said it tasted fantastic but they were really disappointed by the tiny portion (16 euro! I had seafood risotto, which looked really good, but it was smothered in a tomato sauce and I couldn 't taste any of the fish. Also, I 'm sure some of the ingredients weren 't fresh (they were frozen initially . So overall, it was very disappointing. Also, the actual restaurant and bathroom are in dire need of re-decoration. Palermo has many absolutely fantastic seafood restaurants and I suggest looking elsewhere. For example 'da Salvo ' or 'vecchio club ' where you will get much more for your money and a 'real ' experience!

We happened to come across this restaurant in a web search and then again on a walk on the first night in Palermo. Tried it the next night Saturday night. It was fantastic is all I can say. The menu read very refined Sicilian Cooking and the dishes out of the menu in celebration of EASTER were out of the world starting from the Pilaf Timbale with guacamole and sea urchin sauce and of course with Sicilian almond sheaves on top, Eggplant Polpettine followed by panzorotti with wild asparagus sauce and finishing with a sea bass carpaccio.We finished it off with a Semi Freddo of celery with lemon sauce. All of this was accompanied by a Etna wine by COTTANERA where the volcanic mineral aspects of the wine was a true compliment to the courses. It is worth the effort to find the place in the history center of the Palermo on via Butera 55