Duomo

The island's finest chef is at home in the baroque town of Ragusa Ibla: Ciccio Sultano. Like no one else he brings together tradition and innovation. He loves his native Sicily, and likes to tinker with Sicilian dishes passed down the generations. His reinterpretation of the spaghetti "Taratatà" with bottarga (roe of tuna) and citrus is quite a masterpiece. Just as persuasive are daring combinations of fish and meat in a single dish, such as octopus with tripe in his creation "Passeggiata in pescheria." "No-go areas" are alien to Ciccio Sultano's cuisine. After all, opposites attract. Time and again, he demonstrates that products from the ocean go well together with those of the earth or the air. His desserts are also a revelation: We highly recommend "cassata" with pistachio ice cream, "cannolo di ricotta vaccina" and nut brittle with almond jelly and cocoa sherbet. These delicacies are unsurprising in the sense that Sicily is after all the capital of "dolci." Closed on: All day Sundays, and Mondays during lunch hours.