Dal Maestro del Brodo

You could still find Bartolo Arusa, historical patron of the restaurant, here, but now fully dedicated to the management of the room (and kitchen) is his son Alessandro. The environment remains welcoming in its simplicity, the wine cellar concentrates on the region, the service is affable and kind. The best certainty, however, is the cuisine, which always gives space both to the sea and to the land, with Sicilian classics as well as house specialties, including mussel soup, pasta with sardines or with sea urchin, tortellini in broth and boiled beef.