Capocollo — Restaurant in Palermo

Had the American burger believing that the chef would have used authentic Sicilian quality ingredients. Sicily has hire grade bacon and beef, and cheese, but this place chose to use low quality ingredients. The meat tasted weird (not fresh) and was probably precooked and then quickly turned over on the grill. The bacon was also bland and low quality and lacked that rich bacon flavour that good sicilian bacon is renowned for. The cheddar cheese was also cheap and weird tasting. The only thing that saved the burger and made it edible was the large amount of ketchup. Chips were definitely precooked. Finding good quality food in the more touristy places of Palermo has become increasingly difficult as the main aim appears to be to get the tourist through the door and then to the till. I noticed that the customers were all foreigners and no locals were sitting when I was; never a good sign. I was way too hungry to take note but will be more...

Another good find on the Fork app with a generous 30% discount.

Capocollo is bang in the middle of town on the tourist hotspot strip of Via Maqueda. If you’re looking for a cosy and quiet restaurant this one is not for you. There are tens of restaurants on this street, with menus thrown in your face and the art of flattery to encourage you in.

Capcollo offers a relaxed view of all that busyness with a mix of indoor and outdoor seating.

We ordered the meat platter thinking it was a charcuterie board, but no, what we got was a huge platter of cooked steak, sausages, burgers and other delights. We were so glad we didn’t order a main course because this was most plentiful, and only €35. We also enjoyed a bottle of wine too for €20.

The staff were on the ball, quick and very friendly/chatty.

The whole experience certainly plays on all your senses but we thoroughly enjoyed our meal.

Of all the restaurants in town, we put this...

Well well well, I ate here and the service was great. The panino that my niece had was filled with a bit too much prosciutto and it was nearly impossible to eat. When I say too much prosciutto, it was as thick as a pub burger, which some people might like, but you should probably ask what the person prefers. The bread was falling apart and she couldn’t finish it because of the broken bread. The mozzarella was also a kind of odd consistency. The only great thing here was the pasta with plain sauce. The platter was very overrated. It was quite average and as I mentioned earlier, it was WAY overpriced. It was technically a board, but I wouldn’t call it a great one. The pasta al forno was just like normal bolognese with some added peas and although it was a cheap price, you can at least make an effort. It wasn’t bad but it wasn’t great. The Aperol Spritz was alright. Aesthetically looks good just so people buy...