Restaurants in Siracusa
Where to eat in Syracuse: Pachino tomatoes IGP, Ortigia fish, Avola almonds, and Nero d’Avola.
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From the blog
From the Bitebooker blog
We have not written about this town yet. In the meantime: how bookings, requests and reviews work.
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Instant confirmation or on request: what actually changes
On the same page, two restaurants can behave in two different ways. The difference isn’t cosmetic: it’s whether the table is yours or not.
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Where the listings come from, and why they’re sometimes wrong
No restaurateur asked to be here. That’s why the catalogue is broad, and it’s also why it goes stale.
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«All verified»: what it means, and what it doesn’t
Here a review is tied to a meal that took place. It is an inconvenient rule — it shuts a lot of people out — and everything that «all verified» can promise lives inside it.
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Eating in Siracusa
Syracuse has the Ortigia market in the middle of its island, and a province that grows some of Sicily's best-known produce.
The products
- Pomodoro di Pachino IGP — cherry, ribbed, on the vine: grown on the island's southern tip;
- Avola almonds, the variety used in pastry and for almond milk;
- Limone di Siracusa IGP, which flowers several times a year;
- Sheep's ricotta, still sold warm in the morning at Ortigia.
The dishes
- Pasta con le sarde and pasta chi masculini;
- Matalotta — the Syracusan fish soup;
- Scacce and 'mpanate filled with vegetables;
- Raw fish and Mazara red prawns at the market.
The sweets
Cassatelle, almond granita, and the chocolate that comes up from Modica, an hour away.
In the glass
Nero d'Avola — the grape takes its name from a town in this province — and Moscato di Noto DOC among the sweet wines.
Opening hours and closing days change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.
Other towns in the province of Siracusa
For when dinner is a few kilometres away.