Veni Vici , Lapta

[Snoopy]

They serve an early evening dinner between 5-7pm. 2 courses for 25tl. There are a lot of choices on their early evening menu, something for everyone. We ate there and very good it was too. Succulent pork loin, in fact all the food very tasty and well cooked and great service too. Well worth a visit in my opinion.

[chunky]

Totally agree. Not tried the early doors menu yet but what we had off the normal evening menu was excellent. For anyone who has not been it's definitely worth a try.

[davedee]

Consistently good and consistently busy, get the first bit right and the second bit will follow.

[TB10pilot]

We have friends staying from the south side. Last night we went to Veni Vici. As always, excellent! Our friends could not believe the great value with the Early Bird menu.

[terry2366]

Went today 14sept not open???

[TB10pilot]

Isn't it Sunday today? I think they are normally closed on a Sunday?

[terry2366]

That would explain it then but it would have helped if the people on the balcony had told us that. Anyway went to sea point and enjoyed every moment

[TB10pilot]

I do not think that they have anything to do with the restaurant. They may be other tenants of the landlord or even his family. Not sure. However you must go back and try Veni Vici, especially the Early Bird dinner!

[flowerfairy]

We went again tonight, booked and went with 30 minutes notice. As always, a lovely meal. This time we ate off the main menu.
I had black mussels to start, and a prawn pasta dish for main, followed by Nadines' famous tiramasu, my fave dessert, and ''simply, the best tiramasu ever. This restuarant never fails to please my taste buds. Now feeling fat and full up . As usual, it was full, even at this time of year, this, to me speaks for itself. They deserve their success, well done Richard and Nadine.

[flowerfairy]

credit where credit is due....
yet another lovely meal last evening.
Stuffed mushrooms, minestrone soup , so tasty !!!!!
Mussels in creamy sauce, pork loin in an amazing Marsala sauce.

Nadine and Richard never let us down.