Restaurants in the province of Reggio Calabria

Reggio looks at Sicily across three kilometres, and you taste it: swordfish, citrus, and a fruit that grows essentially only on this stretch of coast.

What you eat here

• Bergamotto di Reggio Calabria DOP — nearly all the world's bergamot comes from here. Peel and juice go into sweets, liqueurs and, more recently, savoury dishes.
• Swordfish alla ghiotta — sliced, with capers, olives, tomato and onion.
• Stocco di Mammola — stockfish soaked in mountain water and stewed: improbably, the inland fish dish.
• Maccheroni al ferretto with goat ragù, and aubergines in every possible form.
• Red onion and chilli, which come from the next province along but are in everything.

The wine

Greco di Bianco is a niche sweet passito made on very few hectares; the Locride also makes a Gaglioppo and Nerello red worth asking about.

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 The ones on the listings come from public sources and may be out of date.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