Sapio

Despite his young age, Alessandro Ingiulla creates mature cuisine which showcases the best Sicilian ingredients, including olive oil, fruit and vegetables from his own garden, with skill and imagination. The restaurant occupies an old warehouse that has been fully restored to create an elegant, contemporary space which also hosts art exhibitions with works by artists from the region and further afield. In addition to the dining room, there’s a chef's table in the spacious kitchen and convivial tables in the wine cellar, where guests dine surrounded by bottles from all over Sicily. The excellent service comes courtesy of Roberta, the chef’s partner, and Andrea, the discreet and competent sommelier. You may need to be patient when looking for a parking space nearby, but it’s well worth it!

What makes it distinctive

• A Catania one-star built around cucina etnea: the menu language stays close to Etna, sea, and local dialect.
• Three tasting tracks plus à la carte: two named menus, plus a chef’s-choice route, alongside individual dishes.
• A young restaurant with a recent move: opened in 2016, took its first star in 2018, moved to Piazza Gandolfo in 2023.

Signature ingredients and dish anchors

• Blue lobster, wood-fire cooking: a centrepiece main.
• Scorfano (scorpionfish) and baccalà: two early-course anchors.
• Artichoke, pumpkin, cavolo trunzo: vegetables handled with real intent, not garnish.
• Sweetbread and pigeon: a clear taste for offal and game technique, kept precise.
• Sea urchin and pasta: a classic Sicilian-leaning combination in the à la carte.

Tasting menus

• Sapere Sapore: €130
• Sciaredda: €160
• Sorpresa, 10-course chef’s choice: €180