Cicerietria - OTRANTO

Nothing amazing.... restaurant on average. Very kind and helpful staff. Surely I count too high for that ke we ate. There's better.

Easter from Ciceri and threesome in the family. Very courteous staff. Menù quite varied. On the quality of food there is to work. Ordered seafood appetizer (very poor, industrial carpacci, 3 gratinate mussels, a salmon tortino, a crostino, 15/20 gr. Sea salad not prepared by them and a crouton with an alice), a portion of polipo to lazy, good and 5 croquettes of good potatoes. 4 first well cooked and a fried fish definitely frozen. Two bitters, one coffee and three desserts. Account 170 euro. It seems to me a little exaggerated for the quality of the food we have proposed. The preparation of the appetizers consisted only of engaging pre-packaged food from others... In the surroundings you can find better.

We were staying at Masseria Mongio and looked at local restaurant reviews nearby. We saw Cicerietria, which was about a 25 minute walk so booked for 8.30pm the next day. We arrived on a Wednesday night, the place was packed with locals so bookings advised. The wine list is extensive and the main menu allows for a good and varied 4-course meal. We had a few appetisers, pasta which was delicious and a fillet steak to share which was also cooked perfectly. Would highly recommend the fresh crisps as a side dish. Desert was a custard and chocolate tart, clearly homemade on the day. Best food we’ve had so far in Puglia at what we believed to be excellent value.

The food is good, but the service is erratic and not very friendly. First course served before drinks, then took much too long to clear away. Second course nearly 1 hour later, and the place is half full at best. Maybe just bad luck, but not a pleasant experience.

Opens before 8pm so get there before the rush. Most locals seem to turn up at 8! Good fillet steak- done to perfection- rare. average pasta-had the seafood spaghetti and the ears with sauce. Tiramisu- good and so is the fig cake. Service is erratic as understaffed