Il Mulino Di Alcantara - ALLISTE

In the last 3 years we have supper several times to felline and to the usual ns restaurateur to change once on the menu of fish that does not propose, recommended us the mill of alcantara. on 22.6.22 we discovered it and it was a great dinner for us 2 couples, a pleasure to spend 3 hours in the magnificent square, pampered by the staff with the various dishes chosen and also recommended. useless to repeat the many adjectives I had found in the reviews, all positive and therefore a little puzzled x the negative rare. we returned on 27.6 savoring with satisfaction other different dishes and knowing Mr. Antonio, who took a break out of the kitchen, remarkable his commitment and imagination in the menu and then with the important support in the reception between the tables of the beautiful daughter elena coadiuvata from an equally cute and young Sicilian. certainly next year we will return and we would love to have the proposed kitchen in the coldest period for us and less for them, of course in the beautiful interior rooms of the room, unfortunately are many 1100 km that separate us!

Lovely atmosphere; excellent service; I ate fresh curls and chests to the delicate and abundant shrimps. also the sweets worthy of note. It's always a pleasure to come back.

We were great. excellent restaurant, excellent dishes, the courtesy of staff and the speed of the kitchen. all very efficient!

We said when we came back here, we go one night. felline is a microscopic village but there are several rooms where you eat very well, including the mill from the cantara, inside is not very large but very well cared for, we have been eating outdoor under the umbrellas, impeccable and attentive service, suggestive location and wine well-kept and sought after, sea/land

Ricci di mare polposi, fresh raw scampi. Triglia filettini absolutely to try along with the hydrofoil treated to the gallipolina a tasty mouth of residual gratin pulp). perfect cooking of gratinatiguancetta calf with braised sauce with potato puree: to taste with goto. very interesting the white “Ancestral Method” by Mimì palamà