Coria

Having left its previous premises in Caltagirone, this old acquaintance of the Michelin guide has now opened in Catania, right in the city centre between period palazzi and avenues planted with oleander. In a simple yet elegant setting enhanced by works of art by Nunzio Fisichella (a painter devoted to depicting Etna and its many moods), the delicate cuisine continues to focus on Italy with occasional Sicilian influences in its ingredients, sauces, style of cooking and flavouring – nothing here is forced. Special mention should be made of the grilled quail, which is perfectly cooked in Sicilian style, as well as the “Minnuzza di Sant’Agata” – stuffed cuttlefish with potato foam and candied lemon for a hint of freshness. When it comes to wine choices, the talented sommelier can tell you all about the region of origin, whether the wine is from Sicily, Italy or elsewhere in Europe. To finish your meal, make sure you try a glass of Marsala stravecchio from Intorcia.

Distinctive details

• Run by chef patrons Domenico Colonnetta and Francesco Patti, partners since 2008.
• The restaurant frames its identity around the idea of "two", the two chefs, the move from Caltagirone to Catania, and a push and pull between preservation and renewal of Sicilian cooking.
• Named for Giuseppe Coria, author of Profumi di Sicilia, a nod to cataloguing and protecting the island’s culinary memory.

Signature Ingredients

• Quail, grilled in Sicilian style.
• Cuttlefish, used in the restaurant’s signature stuffed preparation.
• Lemon, used as candied citrus to lift seafood.
• Potato, used as a light foam with seafood.
• Marsala, poured as an aged dessert wine.

Coria is a contemporary Italian restaurant in central Catania, cooking with a light Sicilian accent in ingredients and seasoning. The cooking is precise rather than showy, built on Italian technique and regional produce.

Standouts include grilled quail, and the "Minnuzza di Sant’Agata", a stuffed cuttlefish dish finished with potato foam and candied lemon for freshness.