Ristorante Fratelli Currado by Siragusa

Via S. Francesco, 315
closing: Mercoledì
Tel: +39 3664981989

The excitement for an excellent cuisine and an elegant service lie in a restaurant housed in an oil mill declared a Unesco heritage site, renovated taking care of all the details such as the original millstones (still working) and the wooden furniture. The young and talented maitre Luca Siragusa has reopened the restaurant, renovating everything from the kitchen to the cellar and from the welcoming to the Italian style table service with cloche plate performed with great elegance. The oil mill has numerous rooms of different sizes on different floors. All the roms are suitable both for more intimate and private occasions and for more dinner events. The cuisine is made with local products. Not a re-proposition of tradition, but a careful reinterpretation: “the millefeuille stuffed with rabbit with an emulsion of borage” or the “Brandacujun served in cuttlefish ink cannolo” together with the redescovery of a forgotten fish such as the smoked Herring, are an example; the menu offers also excellent meats such as the “Carré of Lamb with aromatic herbs with cream of purple carrots” or the “Crispy pork fillet cooked at low temperature with cream of borage and dehydrated raspberries”; bread and pasta are both homemade. A’ la carte average cost between € 40/50, tasting menu, 5 courses at € 45 excluding wines. The large private outdoor parking is an additional incentive for a visit.

This post is also available in: French

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