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Sit on a terrace facing the wharf where fishermen sell their catch under brightly striped awnings. Fish is prepared simply or in more elaborate Sicilian dishes such as sweet and sour stingray.
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“Quì si magnifica il porco” (“Here the pig is glorified”) is the motto of this restaurant, which is also a butcher’s.
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Typical Syracusan dishes served in a pretty interior with arched brick ceilings.
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Traditional Ragusan recipes are prepared with vegetables from the estate’s garden, and bread and pasta from their own wheat.
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Only five tables in a barrel-vaulted space in old Modica, where the chef prepares local, seasonal foods.
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In a restored castle with original frescoes and red drapery, traditional techniques are revisited to create innovative dishes (see Locanda del Borgo, Rosolini).
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Ciccio Sultano expertly chooses and prepares local ingredients. The food is outstanding, served in an elegant dining room (see Ristorante Duomo, Ragusa).
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This family-run place near Ragusa prepares everything in house, and it’s all excellent (see Ristorante Fidone Maria, Friginitini).
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The menu depends upon what the owner’s fishing boats bring in. The animated owner may also have a glass of wine with you.
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Eat well in this quirky restaurant where opera blasts out of the speakers, menus are hand-decorated in fake luxurious fabrics, and the decor is homely.
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Restaurant price categories
For a three-course meal for one with half a bottle of wine (or equivalent meal), taxes and extra charges.
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