Restaurants in the province of Crotone

Crotone is small and very old, and two things are enough to define it: a sheep's cheese with a character of its own, and one of the oldest wines in Italy.

What you eat here

• Pecorino crotonese DOP — aged sheep's milk cheese, sharp but not aggressive. Eaten on its own or grated over pasta.
• Sardella — whitebait, chilli and wild fennel, a red paste spread on bread that you do not forget.
• Oily fish from the gulf: anchovies, mackerel, and tuna when it passes.
• Pipi e patate, peppers and potatoes in the pan, and pitta 'mpigliata at feast time.
• Figs and almonds, which here end a meal without needing anything else.

The wine

Cirò DOC is made from Gaglioppo on land that produced wine in Greek times. It is the Calabrian name everyone knows, and its rosé is among the best in southern Italy.

Opening hours 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 The ones on the listings come from public sources and may be out of date.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.