Restaurants cuisine du monde South

In a family but reserved atmosphere, a bit of a flea market, a bit of an art gallery, we sit down to pick up an Italo-Japanese menu. You can choose between a very good Sicilian cuisine, you know especially those famous crudo platters: tartars, carpaccios of raw fish, and delicious sushi. The quality is guaranteed by the freshness of the ingredients; as for the Japanese cuisine, it is the (Japanese) wife of the (Sicilian) householder who personally takes care of it. Original and good. The wines are rigorously from the island.

Lost in the middle of the steep landscapes of Cava Grande, this agriturismo offers a particularly tasty vegetable-based cuisine. Typically Sicilian, but prepared with great finesse. From prosciutto to melon to ice cream with an incredible texture, everything is at the height of the breathtaking natural setting. The Ionian Sea below, the horizon in the distance. The sunset on these heights is a privileged moment. Avola Antica also offers guest rooms and has a beautiful swimming pool amidst olive and lemon trees.

In the historical centre, a welcoming and nicely decorated restaurant, adept of slow food. Organic cuisine, locavore (locally sourced), which ensures the quality of each product for high quality (but expensive) dishes. Divine crudo platter (raw fish), sublime antipasti plates. The steamed fish en papillote of leaves with herbs, capers, pine nuts and dried tomatoes was surprising and delicate, accompanied by a good glass of local grillo, the beautiful alliance! The menu included gluten-free specialities and vegetarian pasta.

Situated on the square in the heart of Marina de Ragusa, this restaurant managed by the same family (Locanda Don Serafina has Ragusa Ibla) has celebrated its 60 years of existence in 2013. It serves a fisherman's kitchen based on fresh products, historical specialities such as fish soup, ménage (pasta) in swordfish, urchins pasta… The quality is there. The 1950 s decor adds to the charm of this establishment, which also rents small beach cabins in its surroundings. A safe address.

Probably the prettiest restaurant and the most charming terrace in Ragusa Ibla. It serves family cuisine, with specialities of cavatelli (local pasta with pork sauce) and fresh homemade ravioli. Try the roasted local cheese, to be rolled on the floor, and the star of the house specialities: spaghetti alla rustica, with octopus, Sicilian tomatoes and basil. Remember to book if you want to taste this delicacy because the restaurant is often full at dinner time, especially at weekends!

Restaurant with a pleasant terrace in the evening. Indoors is advisable at lunchtime when the heat is too strong. In a stone décor, a little dark but cool. In antipasti,the Sardinian spiedino beccafico style (fresh sardines with citrus fruits), or the Culatello ham and the truffled burrata are to be dropped on the floor. But also the spaghetti with sea urchins, the Sicilian rolls specialties of the house (sliced beef, onions, pine nuts, grapes) and the fish of the day in pistachio crust. A warm and irreproachable welcome

In a modern decor, this place offers a tasty and creative cuisine. The address is also a wine bar. The lower floor features comfortable benches ideal for an evening drink, while the upper areas are perfect for a chic dinner. On the menu, copious squash and pistachio risotto, trilogy of tuna, grilled fish, squid stuffed with olives and capers, fillet of beef with green pepper or pork fillet with almonds? : a selection of products handled with inventiveness. Attentive welcome and reasonable prices.

Located in the historic centre of Modica, almost opposite the Teatro Garibaldi, it is one of the oldest buildings in the city. The attention is focused on quality raw materials and respect for Sicilian culinary traditions, flavours of yesteryear that can only be found in the pots and pans of the nonna. The rabbit alla stimpirata with carrots, celery, garlic, capers, mint, olives, fries, vinegar and white wine will long be remembered. And the room is just like the plate, a rustic-retro setting with chequered tablecloths.

This grocery store of local gastronomic products turns into a lunchtime restaurant as the market closes. You can then let yourself be tempted by all the specialities on display, each one more tempting than the next. And you don't even need to know how to speak Italian: you just point and you're tempted! The assortment ofantipasti is delicious, all accompanied by a good wine. Cheese boards with pistachios and jams or cold cuts are also recommended.

It is the restaurant of the Eremo della Giubiliana - a 5-star Relais & Chateaux hotel - run by the chef Giorgio Ruggeri. It offers a revisited cuisine of territory inspired by the aristocratic tradition of the Iblean highlands. The result of research into the original products of this region and their quality, this cuisine is in the image of its setting: refined, full of history and evolving. The menu is varied, the chef works admirably with meat and fish. Impeccable service, sumptuous setting. Cooking school. Wine cellar.

Located a little before Ortigia, here is a brand new establishment, managed by Fred and Fiora in the kitchen. The super star of the menu here is the pizza! The restaurant regularly wins contests because it pays special attention to the levitation of the dough. And you can find it in all its forms: tasting pizzas with spontaneously fermented dough, wholemeal pizza, or with organic Sicilian flour, the choice is already original. The toppings are also original because here the pizza can be broken down into small toasts. An original concept!

The undeniable strong point of his restaurant is none other than his terrace with a view of the sea and the Valley of the Temples. These places are also popular, you will have to reserve them. Local dishes are served here, cooked with local ingredients, and the tourist menu of culinary discovery (made with seriousness) is delicious. The house exists since... 1919, as much to say that it knows the recipes of Sicilian grandmothers! Very extensive wine list. No tourist attractions here: the cuisine is copious and tasty, the service is warm.

It is in a magnificent establishment dug into the rock that the young starred chef Vincenzo Candiano operates for a high-flying local and seafood cuisine, since the table has one star in the Michelin guide. Among the specialities, we can mention the yellowfin tuna on "caponata de Modica", the rabbit stuffed with Bronte pistachios and bacon, a kill, or the mackerel terrine with courgette leaves and dried tomatoes. There is no better place in Ragusa Ibla to discover the local and Sicilian gastronomy.

Simple but carefully prepared kitchen with fish and seafood. The gnocchis bottarga e gamberetti, to the frenzy in French, i. e. dried mulet eggs, and to the gambas are served on a crispy crispy and wavy snug. Carpaccio of fish, oysters, the choice of the treasures of the ultra-fresh sea is wide. The quantity and the service are not being reproached either. Preparation with love in the kitchen, family atmosphere and warm welcome of the boss.

In San Leone, 10 min below Agrigento on the seafront, this restaurant integrated into the Costa Azzurra hotel is an excellent stopover. The menu is very varied and translated into French. The locals often come to eat there. You will have the opportunity to taste among their specialities the couscous with fish trapanese or the pasta alle sarde, pasta with Sicilian sardines, a real treat. A wide choice of dishes to take a look at the best Sicily has to offer, in a room where artists are regularly exhibited.

This family-run tavern offers simple and tasty rustic cuisine from the Modica tradition. With a good wine, you can start with cold meats and cheeses from the region. As a main course, the Nero d'Avola sausage served with fried potatoes is a real treat. Unless you let yourself be tempted by the star of the menu: rabbit à la Nicastro, a secret recipe of the charismatic chef, divinely fragrant. The tables scattered outside on a stone staircase offer a picturesque and romantic setting.

In this trattoria, everything is homemade, especially the fresh pasta. A seasonal cuisine, where the fish is chosen on the port. The antipasti Fontana d'Ercole will give you a foretaste of the region. Among the specialties, we recommend the busiate (pasta) with walnut pesto, clams and shrimps; the cavatelli (ricotta ravioli) or desserts such as the famous cannolo or cassata. A popular address where it is best to book in advance.

Forget the classic pizza. Here they are revisited with imagination. Like the Pippinedda: local cheese, white mozzarella, Asina salami, a mix of greens, grilled almonds, dried tomatoes, or the Vicenza, made with black Sicilian wild pig's sausage, mozzarella, tomato sauce, mushrooms, artichokes? Also a range of vegetarian pizzas. The flour used is 100% organic. The place is also trendy with nice graphic and colourful wallpapers, because the place is also a nice bar to have a drink.

This family restaurant has been in existence since 1987. In the courtyard of a 17th century palace, which recalls the Muslim period of the island, tables covered in white under the lemon trees invite you to settle down. The setting is attractive, the modern kitchen in an Arab-baroque setting. The plates are as noble as the frame. Sophisticated nouvelle cuisine where Sicilian recipes are worked to perfection, like visual and culinary works of art. Bonus: Modena chocolate as a fabulous dessert! Ideal for a romantic dinner.

Between Agrigento and Villagio Mosè, a magnificent terrace with views of the valley of Temples. Very pleasant reception. It is a good thing. Ideal after visiting the archaeological site.