Ristorante Baylik
4.2/5
★
based on 8 reviews
Contact Ristorante Baylik
| Address : | Vicolo Leone, 1, 89121 Reggio Calabria RC, Italy |
| Phone : | 📞 +998 |
| Postal code : | 89100 |
| Website : | http://www.baylik.it/ |
| Categories : | |
| City : | Reggio Calabria |
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Franco Ielo on Google
★ ★ ★ ★ ★ Ristorante nuovo e accogliente, menù ottimo di pesce fresco. Personale gentile e professionale. Nel complesso prezzi un po' altini che ci possono stare visto l'offerta di piatti a base di pesce
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Temerario 075 on Google
★ ★ ★ ★ ★ Ristorante spazioso e tranquillo, menù ampio, e cameriera gentile e diligente, che sa consigliare i piatti. Abbiamo preso entrambi gli involtini, entrambi molto buoni, anche se migliori quelli con le zucchine, successivamente per primo abbiamo preso la specialità: la "carbonara di pesce spada", ottima. Ve li consiglio insieme alla ottima frittura di calamari con le patate impanate arrosto.
 Spacious and peaceful restaurant, large menu, and nice and diligent maid, who knows how to recommend dishes. We took both rolls, both very good, although better those with zucchini, after first we took the specialty: the "swordfish carbonara", excellent. I recommend them together with the excellent squid fry with roasted breaded potatoes.
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Lucia Barcella on Google
★ ★ ★ ★ ★ Ristorante storico di Reggio conosciuto per la carbonara di pesce spada che è gustosissima e merita di essere assaggiata. Per il resto menu un po ristretto e un po troppo classico per i miei gusti, ma comunque buono. Prezzi giusti.
Historic restaurant in Reggio known for the swordfish carbonara which is very tasty and deserves to be tasted. For the rest, the menu is a little restricted and a little too classic for my taste, but still good. Fair prices.
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Valerio Castorina on Google
★ ★ ★ ★ ★ Fresh fish and lovely people
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Bert Truyen on Google
★ ★ ★ ★ ★ Just an amazing fish restaurant. The best in town!!!
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Chantal Mangion on Google
★ ★ ★ ★ ★ Delicious pasta al Nero di seppia and Special pasta carbonara with swordfish. Reasonable prices but portions a little small. Definately worth a visit.
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Douglas Melo on Google
★ ★ ★ ★ ★ The Chef, offended because we scattered parmesan on our dishes, spent long minutes criticizing us for spoiling his "lifetime masterpiece". After we made joke of it, trying to minimize our discomfort, he inconveniently started chatting with other guests intentionally ridiculing us, what was simply a shame. We had to leave the restaurant after a couple of mouthfuls just because he wouldn't stop.
The dish wasn't worth such a pride. Dry and tasteless. As a starter we had a steamed tuna costing 12 Euros which tastes, feels and looks exactly like the canned tuna you find in the suppermarket.
To make justice, the only good thing was the raw swordfish carpaccio served right in the begining.
It's a shame a place which Chef gives more respect to his poor creation than to his clients welcomes you with a Michelin star.
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Christopher Stracuzza on Google
★ ★ ★ ★ ★ The meats and cheeses were excellent - the swordfish was cooked perfectly - the staff was very helpful and very welcoming - highly recommended if you would like a very good meal
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