Reviews
Rating by month
| Month | Reviews | Average | Owner replies |
|---|---|---|---|
| 2026-11 | 1 | 3.00 | 0 |
| 2026-10 | 8 | 4.25 | 0 |
| 2026-09 | 9 | 4.78 | 0 |
| 2026-08 | 6 | 4.17 | 0 |
| 2026-07 | 7 | 4.29 | 0 |
| 2026-06 | 3 | 4.33 | 0 |
| 2026-05 | 5 | 4.20 | 0 |
| 2026-04 | 1 | 5.00 | 0 |
| 2026-03 | 4 | 4.75 | 0 |
| 2026-01 | 2 | 4.50 | 0 |
| 2025-12 | 2 | 4.00 | 0 |
| 2025-11 | 3 | 3.00 | 0 |
| 2025-10 | 7 | 4.71 | 0 |
| 2025-09 | 2 | 5.00 | 0 |
Latest reviews
Excellent food but a bit of a long wait.
Good food, quality products.
Excellent food, great people.
Very nice restaurant, very kind staff, and the food too: the raw materials are excellent... both the flour, which they use ancient Sicilian grains, and the first time I've found very fresh and abundant porcini mushrooms on a pizza, and they use the same ones for the pasta. The prices, however, are high.
The portion is huge
The staff is friendly and helpful, ready to offer genuine advice on dishes and more. We ordered starters, all delicious and plentiful. We'll definitely be back to try the pizzas! Highly recommended.
We went to Forno e Cucina for dinner on Saturday evening and had a truly wonderful time. The service was excellent, and despite it being the weekend, the atmosphere was pleasant and relaxed. A special mention goes to the owner, who was truly lovely and welcoming: you could tell she's passionate about what she does and she enthusiastically recommended dishes to us.<br><br>We started with a reinterpretation of sardine meatballs, original and delicious, and then ordered two pizzas. Everything was excellent, but the pizza in particular won us over: delicious dough, quality ingredients, and very successful combinations. Definitely one of the best pizzas we've had in Palermo. We'll be back!
The evening before our departure, in the middle of August, we decided to treat ourselves to dinner out. Forno e Cucina, recommended some time ago by an acquaintance, comes to mind; we made a reservation, curious to see how well-regarded it was.<br>The place is well-kept, with a pleasant aesthetic and a now-rare detail: the cloth napkin, which suggests a certain level of attention. The bottled water, however, is a bit of a surprise in this type of setting. We decide to share, as is our custom, an appetizer, a main course, and a focaccia.<br>The prawns in kataifi pastry arrive in a plating reminiscent of the 1980s—spectacular, yes, but dated. The frying oil dominates the palate, overpowering the delicate flavour of the prawns.<br>Next up is the Black Angus G350 beef, ordered rare but served cold, accompanied by roasted vegetables. The ingredients are top-quality, but the lack of a suitable knife and the incorrect temperature dampen the pleasure.<br>Along with the focaccia, or rather, a simple, well-seasoned, and delicious panepizza, arrives. In short, Forno e Cucina proves to be a destination with a substantial bill, but the execution didn't quite meet our expectations. The service is courteous, if a bit too informal for the overall experience. An unlucky evening can probably happen, and if everything had lived up to expectations, we would have left enthusiastically. This time, however, the promise wasn't fulfilled.
