Il Duomo

Frommer's Review

With its newly awarded Michelin stars, this restaurant is now one of the finest in Sicily -- its devotees say the best. It lies on an impossibly narrow street, uphill and about a block behind the cathedral. Inside, the small rooms are outfitted like private parlors in a 19th-century country-Victorian style, some with views that sweep over the dry hillsides of southern Sicily. Come here for the intensely patriotic cuisine of Ciccio Sultano, a native Ragusano who commits himself passionately to the perpetuation of old-time traditions. Several varieties of bread are baked each day, using old-fashioned, increasingly hard-to-find strains of wheat. At least 20 types of olive oil are on display, and if you ask for help, a staff member will advise you on which variety is best with which particular bread or platter. Menus are based on the changing seasons, and many dishes make ample use of such local products as cherry tomatoes, pistachios, bitter almonds, wild fennel, and mint. Believe it or not, one of the most praised specialties is roasted baby pig with a chocolate sauce which has been caramelized with Marsala wine. We found one of the most succulent pastas to be studded with freshly caught tuna and zucchini and served with a savory herb-laden pesto sauce.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

Back to Top