Went here for dinner in April 2013. - A'Cuncuma Palermo - Buy Reservations
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Ranked #11 in Palermo's Best Restaurants.
😒 3/5 - Went here for dinner in April 2013.
By 👻 @Marco M., 05/15/2013 3:00 am
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We were the only people in restaurant and the waiter was very kind. We were given the bag of warm bread and sesame breadsticks to go with the three kinds of oil on the table. One of our favorite parts of the meal was the amuse buche of cod that was really tasty. We had the Salumi and cheese plate. My wife loved the prosciutto and - not sure what it is called- the thinly sliced fat from wild black pig - I think it was lardo. There was also a very good apricot jam. We also had the arancini di riso that was in a ginger fish broth topped with chopped raw shrimp. Not being the biggest seafood fan the combo seemed discordant and the arancini itself paled to the others we had in cafes and at the market place for a fraction of the cost. My wife had the red mullet stuffed with bread that was in a broth flavored with orange and fennel bags adored it. I had a steak that was served with a little forest of vegetables. I ordered the steak well-done and it came close to rare. I felt bad but sent it back. It came back very quickly with the outside more cooked but the inside if one if the three pieces was still medium rare. I ate the others which were only medium-medium well. Having worked as a cook I understand a chef's reluctance to overlook meat but as a customer it is very irritating to not have meat cooked close to preference. For dessert we shared a cannoli - totally different than the soggy mess with green candied cherries on top. The shell was crisp and delicious - the ricotta inside was very sweet but high quality. It was served with a dollop of delicious dark chocolate and a little scoop of orange sorbet. It was supposed to be Marsala ice cream with a pool of cactus fruit sauce so the waiter gave us complimentary Marsala to drink with it. 86 euro including service charge - we left a bit of a tip too. Pleasant experience though there were some misses and it was one of our more expensive meals in Palermo. The chef excels at using seafood.
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