Restaurants in the province of Siracusa

Syracuse is Greek in its stones and Arab in its kitchen: citrus, almonds, fish. Ortigia is an island inside the city, and the market is on it.

What you eat here

• Pomodoro di Pachino IGP and Limone di Siracusa IGP, two names found everywhere that here taste as they should.
• Avola almonds — Italy's finest, the base of almond milk and of the sweets.
• Fish: tuna, amberjack, red prawns, and raw seafood at the Ortigia market.
• Pasta with sea urchin and spaghetti alla siracusana, with anchovy, peppers and capers.
• Almond granita, and *cassatella*.

The wine

Moscato di Siracusa and Moscato di Noto are historic sweet wines, and Nero d'Avola takes its name from a town in this province. The Val di Noto makes reds of real finesse.

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 The ones on the listings come from public sources and may be out of date.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