2024
Hingehen und Kontakt aufnehmen
Seit 1978 haben sich die Torsis einen Namen für ihre Pasta gemacht, die wie zu Hause in Lugano und Neapel zubereitet wird: Berühmt sind die Gnocchi della casa und die Tagliatelle mit Schwertfisch. Die Speisekarte macht Sie neugierig? Dann müssen Sie sich nur noch entscheiden: gegrillter oder geschmorter Fisch, auf kreolische Art oder in Weißwein... Wir waren begeistert von der Lasagne und den hausgemachten Fischravioli. Keine Sorge, auch Fleischfresser kommen auf ihre Kosten! Warum nicht die Crêpes Suzette wiederentdecken, die auf einem Gueridon mit Grand Marnier zubereitet werden? Eine schöne Adresse ist dieses luftige Haus, in dem es ratsam ist, zu reservieren.
Zusätzliche Informationen
Informationen und Zeiten auf LA SCALA
Geöffnet von Montag bis Samstag von 19:00 bis 21:00 Uhr (letzte Bestellung). Rechnen Sie mit 750 SR pro Person.
Nachricht des Besitzers
Italiens Meisterkoch Gianni Torsi und seine Frau Silvana sind die Besitzer des berühmten La Scala Restaurants. Dieses elegante und geräumige Restaurant liegt auf den Granitfelsen und bietet einen herrlichen Blick auf die Beau Vallon Bay. Kommen Sie und speisen Sie in einem Traum!
Meinungen der Mitglieder zu LA SCALA
The service was less than friendly from the start. "Had we booked?" "No" Long look at the few written reservations not to mention more than half of the tables empty before pointing at another staff member saying "He'll deal with you".
Drinks and food menu brought. Asked if we'd like water, yes, long wait for it to arrive.
Amuse bouche was a tiny amount of fresh coconut and a very nice garlic butter with a tiny amount of bread. Both ordered fish soup for starters. Menu had chateaubriand (for 2) with bearnaise sauce, tenderloin with mustard or peppercorn sauces. I asked if it was possible to order tenderloin with bearnaise sauce, was initially told "yes" only for them to change their mind a minute later saying "No, we can't make bearnaise for one!
The steaks were offered rare or medium. My husband got a "look" and rolled eyes when he asked, very politely, if he could have his medium well. Apparently, no he couldn't it came medium.
Long wait for the soup which was okay but we'd had a far nicer one in our hotel and then an even longer wait for the mains.
Having my steak plans thwarted I'd opted for an anonymous fish fillet with a caper and anchovy sauce, being very fond of anchovies. The three small fillets of fish had very little taste and the caper sauce was apparently renamed caper and anchovy by the simple act of draping a single small anchovy fillet across one of the pieces of fish. The accompanying vegetables came without choice.
The dessert menu features some nice looking desserts for two, but not one, unfortunate for a couple with a diabetic. Tiramasu and icecream were offered but everything else seemed to come with chocolate sauce...profiteroles with chocolate sauce, Danish ice cream with hot chocolate, banana split with chocolate sauce...a caramel option would have been nice. I opted for no dessert.
The restaurant itself is open to the elements (so no air con) which I didn't mind. Unfortunately they'd opted for Christmas music but it was the naff carols with a disco beat and hearing the same song for the third time highlighted how slow the service was. Keen to leave we couldn't as we had to ask for the bill three times before it was brought. We were asked "Was the food okay" as opposed to "How was the food" but that just meant we answered "yes" instead of "ok".
One last thing is they have fruit bat stew on the menu. That may attract some people, others may want to avoid it on that basis. We're left wishing we'd eaten somewhere else.