Lo Scudiero

We went for the ten-course Sicilian tasting menu with paired wines. The food was outstanding: each dish beautifully prepared and presented, well balanced in terms of quantity, and cooked to perfection. The seared swordfish steak, for example, was so tender that it almost melted in the mouth. The wine was rather disappointing. There were five very small glasses (more like tasting measures) of wine to go with nine courses. The first two wines went quite well with the dishes they were supposed to accompany. The red wine was supposed to last us for two courses but didn’t, with the result that we had no wine at all to go with the meat course. Service was good but with a couple of shortcomings: a food allergy that had been mentioned when we made the reservation and when we ordered was not initially taken into account, and the snacks that were supposed to accompany our aperitif arrived after we had finished our aperitif. All in all this place has great potential but needs a bit of polish in the front of house.

Lunch with my wife. We had the classic tasting of Scudiero and I must say that everything was delicious. Top level service. The quality of the dishes and the service is definitely worth the expense.

We chose the 'Sunday at Lo Scudiero' menu, where all the main courses fully satisfied us, especially the calamari parmigiana and the dessert (yogurt, mango, pepper and spicy herbs). The wholemeal bread and cheese pizza were also excellent. The environment is very well-kept and pleasant.

It was truly a wonderful experience. Unforgettable. I can't wait to return to try the other tasting menus. Truly fully engaging the senses.

The decoration of this restaurant in an old vaulted cellar was magical and very tasteful. It all started with a welcome cocktail with a very festive aperitif; Gillardeau oysters, plump and fresh as you could wish, sea urchins in their shells served with almond milk whipped into a cappuccino to remove their overly salty side (a treat), small salmon toasts cut on the spot and served with a small avocado mousse, super fresh raw scallops in their shells and raw tropical shrimp served with a rosemary granita. This was only the aperitif, a real feast!!!. I'll let you imagine the rest..... the Sicilian chef Daniele Patti is a little prodigy who knows how to combine unexpected flavors while allowing each dish to keep its unique flavor. And what's more, he's a very nice person. The service was perfect, with an efficient but not stuffy team. And the sommelier is excellent and very attentive. Bravo, it was perfect!