Sapio
Catania, Italy
⭐1 Star
The Experience
From Michelin Guide
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!
Unique Things
From Visitor Experiences
Youngest Michelin-starred Chef in Italy: Sapio's chef, Alessandro Ingiulla, gained his Michelin star at just 26 years old, making him the youngest starred chef in Italy. His journey includes extensive travel across Europe and northern Italy before returning to Catania to innovate local cuisine.
Innovative Signature Dish - Spaghetto Freddo: One of Sapio’s standout dishes is the "Spaghetto Freddo," a cold pasta dish combining fresh tomato, Etna oil, raw prawn, and seaweed powder, showcasing a unique blend of local Sicilian ingredients with modern culinary creativity.
Philosophy of Savoring Every Flavor with Local Sustainability: The restaurant’s name, Sapio, means "I taste" in Italian, reflecting its philosophy of savoring every moment and flavor. It emphasizes sourcing ingredients from local farmers and fishermen to ensure freshness and sustainability, blending tradition with innovation in a refined dining experience.
Ingredient Stars
From Visitor Experiences
- Fresh Seafood: Used in dishes like the Sicilian seafood risotto, where perfectly cooked rice mingles with the freshest catch, infused with saffron and a hint of lemon zest.
- Lobster: Featured in standout dishes such as butter lobster, showcasing the restaurant's ability to elevate seafood with creative techniques.
- Truffles: Used in dishes like the pecorino truffle raviolo, highlighting the restaurant's emphasis on high-quality, luxurious ingredients.
- Tomatoes: A key component in dishes like the Spaghetto Freddo, which combines fresh tomatoes with Etna oil, raw prawn, and seaweed powder.
- Ricotta: Used in desserts like cannoli, filled with creamy ricotta and topped with candied orange peel, offering a modern twist on a traditional Sicilian treat.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Sapio Experience: 8 courses, €250
- Taste of Sicily: 5 courses, €180
Signature Dishes
- Blue Lobster: €95
- Sea Urchin: €45