La Madia
Licata, Italy
⭐2 Stars
The Experience
From Michelin Guide
Park in one of the streets near this restaurant and prepare yourself for a delightful journey through Sicily and its culinary traditions! Chef Pino Cuttaia, who is demonstrably in love with his native island, highlights his ingredients in a simple and unfussy way. He uses contemporary techniques, such as in the extremely light mozzarella and tomato dish served at the beginning of the meal, as well as more traditional methods evident in the black Nebrodi suckling pig served with a tomato-based “sugo della Domenica” (Sunday gravy). The two small dining rooms with a modern and minimalist feel offer an attractive setting for this enjoyable culinary experience. Wine-enthusiasts will appreciate the interesting selection of labels (including large bottles popular with connoisseurs). We recommend the 2019 Baglio Cristo di Campobello Adènzia, a red wine with earthy notes and delightful finesse.
Unique Things
From Visitor Experiences
Three unique/unconventional aspects of La Madia, Licata:
"Secret Ingredient" of Memories and Storytelling in Dishes
Chef Pino Cuttaia infuses each dish with a personal memory or story, often inspired by childhood games, making the culinary experience deeply emotional and narrative-driven rather than just technical or aesthetic. This approach connects diners to the chef's roots and Sicilian culture in a unique way.Combination of Contemporary and Traditional Techniques Highlighting Sicilian Ingredients
La Madia uses modern culinary techniques—such as creating an extremely light mozzarella and tomato dish—alongside traditional methods like preparing black Nebrodi suckling pig with a classic tomato-based “sugo della Domenica.” This blend respects heritage while innovating the presentation and texture of Sicilian cuisine.Location and Ambiance in a Small, Relatively Unknown Fishing Village
Unlike many Michelin-starred restaurants located in major cities, La Madia is situated in Licata, a small and relatively unknown fishing village in Southern Sicily. This unconventional setting offers an authentic and intimate experience away from typical gastronomic hubs, emphasizing local culture and ingredients.
Ingredient Stars
From Visitor Experiences
The most honored and signature ingredients at the Michelin two-starred restaurant La Madia in Licata reflect its deep Sicilian roots and seafood focus, used with creativity and respect for tradition by Chef Pino Cuttaia:
Wild Fennel Pollen: Used to enhance seafood dishes with aromatic, herbaceous notes, reflecting local Sicilian flora.
Almonds: Featured notably in the preparation of almond milk, which is reduced and used as a delicate base or sauce component in seafood dishes, showcasing Sicilian almond cultivation.
Lentils from Ustica: These lentils are cooked and crisped to add texture and earthiness, often accompanying seafood to balance flavors.
Clams and other fresh seafood: Central to the menu, clams and various seafood are prepared with refined techniques, emphasizing freshness and local catch.
Tomato and Mozzarella: Reinterpreted in the signature dish "Cloud of Caprese," this light, modern take on the classic Sicilian salad highlights the quality of these staple ingredients with contemporary culinary methods.
These ingredients are significant as they represent the essence of Sicilian terroir and culinary tradition, elevated through modern techniques and thoughtful presentation to create La Madia’s distinctive dishes. The blend of local produce like wild fennel, almonds, and lentils with fresh seafood and classic Sicilian flavors forms the backbone of the restaurant’s celebrated tasting menus.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- La Madia (6 courses): €180
- Terra e Mare (7 courses): €220
- La Cucina di La Madia (8 courses): €250
A La Carte
- Blue Lobster: €95
- Risotto alla Tartufata: €45