Images
ContributeNo images to show
Feedback
Contribute Feedback What User likes about Nicasio:
This restaurant is in the middle of a gold boulevard. it has a unconctured look, ideal for sharing with friends or family something light or a meal. the portions in general are super abundant. There are many dishes to share between two or three people. I suggest trying the tables, the chopped or the pizzas. desserts are also very good. In the afternoon, the weekdays have happy hour of drinks. you can choose between b... View all feedback.
What User doesn't like about Nicasio:
repeating several times what we wanted to finally bring anything, fried and dried meat and pizza karm, we don't understand why placing fries on melted cheese or sauces, nothing is hard to put them aside. Bad experience. We're not back. View all feedback.
We went to dinner on Saturday night, it is recommended to make a reservation previously, we ate pizzas and some woks. very good! there is beer and good heating. the price ratio is adequate.
This restaurant is in the middle of a gold boulevard. it has a unconctured look, ideal for sharing with friends or family something light or a meal. the portions in general are super abundant. There are many dishes to share between two or three people. I suggest trying the tables, the chopped or the pizzas. desserts are also very good. In the afternoon, the weekdays have happy hour of drinks. you can choose between being in the outdoor sector, the semi-cover sector or inside the restaurant. Attention is good in general. prices are quite accessible.
To spend a good time with friends, a good patio if you make good time and a wide variety of meals and drinks.
Repeating several times what we wanted to finally bring anything, fried and dried meat and pizza karm, we don't understand why placing fries on melted cheese or sauces, nothing is hard to put them aside. Bad experience. We're not back.
It was fine, but I ordered juicy loin and cooked wine. acceptable attention and good atmosphere. fast food nothing sophisticated.