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Sicilian cuisine made with good products to be tasted in a restaurant with a sober setting and a terrace.
Giuseppe Messina set up to discover Sicilian cuisine. Son of restaurateurs in Cefalu, he learned very early what good and good products meant. A sober setting, a first room with a counter, a second open on the kitchen. There is a small terrace for fine days. The cuisine is Sicilian, but the chef has a few originality to distinguish himself from the other trattoria. The large mixed entrance is typically Sicilian, with pasta in the aubergines tomato sauce, fresh basil basilic and Sicilian salty ricotta, and the stuffed gâteau cake. It is well presented, inventive and made with fresh products. Attention is often complete, the reservation is strongly recommended.
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Members' reviews on NON SOLO CUCINA
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Mais hier soir ce n'était pas du tout à la hauteur.
À peine un bonsoir quand nous sommes rentrés dans le restaurant, on nous a fait changer de table après nous avoir installés et nous avoir fait patienter un long moment.
Cafouillage en cuisine, les spaghettis (sans goût) sont arrivées lorsque nous avions fini les plats.
Et comme dans beaucoup de restaurants parisiens, il y a 20 tables dans 20m2 donc on dîne sur les genoux de son voisin.
Seuls les vins et le tartare de thon (délicieux) sauvent la mise.
L'addition quant à elle, était plutôt salée.