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Dragut

Via Marina Taverna, 87038 San Lucido CS, Italy
+39 0982 848784
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Dragut
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Dragut
Reviews
Amelia Bishop (05/21/2019)
A great place to stay with a great restaurant, lovely service too, definitely recommended!
ElisArt Handmade (08/25/2020)
I went to this restaurant with 16 friends. No written menu, the waiter or the owner comes to list the dishes for which you order without knowing the prices, prices that are not exaggerated but still medium-high. None of us were satisfied with the dishes so much so that it wasn't to spoil the atmosphere of the evening we almost wanted to communicate the dissatisfaction. Theoretically overcooked pasta with shrimp clams and pistachio grains, practically in hot water. We ate there for hunger but it was truly the worst cooked pasta ever. Nice location and very kind waiter, for the rest I think it could not be worse 😅
Luca Clausi (08/09/2020)
Overly flavored appetizer, spices, lemon onion balsamic vinegar etc. clearly covered the delicate and delicious flavor of the fish. Good frying. Price quality not satisfactory. The coffee was also counted in the price .. when next to us a couple also paid homage to the local bitter .. maybe because we didn't get a drink (wine)? So the price hasn't risen enough! Unhappy I would not go back.
Alberta Federico (09/02/2020)
Excellent cuisine and service
dario vicenzo (07/30/2020)
I believe 95% of reviewers have never been to this place. The power of marketing! Very high prices for the semi-depressed area such as San Lucido, whose waterfront has been competing in Beirut for years after the bombings. Note the scraper in bellavista at the end of the south side promenade and the outlaw lines missing on the sidewalks of the same. But don't tell the inhabitants, they don't see and feel and are offended easily rather than rebel against this degradation. Dishes from insufficient to almost sufficient, unimaginative cuisine. Repetitive fish with narrow assortments. The frying of the squid in a 70s bag also makes the beach to the sea, it is not necessary to bother and go to the dragut. Nature has endowed the seas with myriads of species and not only with tuna and sea bream and farmed sea bass. That beach is able to do the same. Finally, the chef should understand that he is not cooking meat but fish.
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