Capricc E' Mar

From outside it has the appearance of a fast-food.....but as soon as the dishes come to the table you immediately understand that you will eat of the excellent fresh fish cooked by God. We took good seafood from 10 stars... worthy of note fantastic sea roasters. Great sea salad. Seconds: tuna, sponge and salmon in bread crust. The three sweets are great too. Excellent quality report, quantity, price What to say we return tomorrow evening

The respect is at the base of everything if I ask you how long There is to wait and you answer me 10 minutes instead no more a quarter of an hour than 10 minutes I tell you ok but consider that I have children in the car. If you then use more than an hour to deliver my takeaway order means that you have no respect by entering the merit of the prices sincerely €10 for a sandwich I seem exaggerated considering the small size and the not abundant compact. €15 an average portion of fried mixed cuttlefish non shrimps and vegetables could be there but the quality is not excellent. You have to review your operating modes a lot.

I had to keep in mind the only real review that has this place but I wanted cmq to test it. First of all they make you sit in.a place full of mosquitoes and mosquitoes, close to a drainage channel of mountainous waters, menu ': pancakes...surgelate (to know I cook them at home) tuna fillet and polyp grilled IMPROPONIBILI. Mixed frying not bad even if they tell you that there are also vegetables but forget them. Absolutely young and unprepared staff. At my house the fish eats much better, indeed, at my house you eat the PESCE. If everything had been good the price would have been very fair but it was not so. I don't recommend it and I'm not going back.

A necessary premise I ate in this place, but if I could have done it with immense pleasure! ...but then what happened? I entered an emergency situation, my wife was very ill (long walk under the sun, icy water and curves of the Chiunsi Pass), the pharmacy was closed and... vabo, we were in emergency, I entered and received (with a friendliness and helpfulness that should make us southern proudly) the assistance that allowed us to return home (a Tachipirin, a glass of water and a teaspoon better). THANKS! You saved my birthday.

Sunday evening, together with a friend, I decide to take some takeaway fried in this new restaurant, to be consumed in the car chatting. I go in and look for the fried window to choose, among the proposals already ready, something to take. With sum meravglia I learn that fries are praparated at the moment and I am offered a menu from which to choose what you hold me. I'll let you know if there are frozen things and things prepared by them. The reception of the orders immediately makes things clear; all the local gastronomic proposal is prepraised daily by their Chef and use only fresh fish from the family business. I carefully scroll through the rich proposal and choose in the order meatballs, crocché to the samone, frittaine of sea to the cliff and oranges with cuttlefish and peas. Finally I ask of the squid fry, usually those proposed in the cuopperies are always gummed with an industrial batter. They invite me to a taste and I am impressed. The unspoilt but crispy breading contains in itself a tender calamarus ring that I then learn from the Chef who heads from the pastivande that use only brown squid just for the exclusive properties. The command is placed in a very comfortable packaging with a lot of newspaper food paper reminiscent of the many fish and chips consumed at the Burough Market in London. Let's start with sea meatballs, delicious, a scribe of dough stuffed with seafood, delicious molluscs. Again it strikes the total absence of anointing that highlights a light and crispy fried. The salmon crocché is a true gastronomic experience, we divide in two the huge panzarotto, the potato dough is enriched by grated lemon zest, not any lemon but the spice of Amalfi, to understand what is used for the famous limoncello. Inside is a slice of smoked salmon that melts in the mouth and only then you realize that taste buds make the ola. The frittatines of rocky pasta are good, although I would like to make it smaller and taller so as to better distribute the filling. Finally the aletic doubt of oranges or sea urns that we Neapolitans do not late to call rice balls. They are huge spheres, superfluous to talk about the breading and lightness of the fried; but it is the filling to leave of stucco. Huge pieces of cuttlefish are mixed with sweet peas all contained in a mouth of tasty rice. All watered by a beer but the laute meal deserves a sparkling white vinello. The offer of Capricc and ' Mar is not limited to fried only but also proposes a wide selection of sandwiches, which we will taste soon maybe an evening with friends; the photos of the proposals include some with the roasted polyp, the images are visual masterpieces and above all must be very good. I will return without less to be able to mention also the sandwiches because there is the fish for really.