The name comes from the elaborate baroque-style doorway that dominates the restaurant's small, high-ceilinged dining room. In fact, you might get the impression that the restaurant is rather crammed into the anteroom of a very grand palazzo. Menu items are not as creative as those you will find at either of Ragusa's more prestigious eateries (Il Duomo especially), and the staff can be blasé, but food items are flavorful and filling. The best examples include lamb cutlets, crepes with ricotta and spinach, and a dessert specialty of orange mousse. The chef is also known for three of his pasta dishes -- lasagna with pumpkin and ricotta; cavati with broccoli and anchovies; and tagliatelle with zucchini and sausage. Note: Don't confuse this restaurant with the gelateria, under the same name and management, about a block downhill.