Modica is a city that knows how to tell its own story: it does so with stone, with chocolate, with the light that sketches the alleys of its centre. But there are places that choose to tell it in a different way, without tourist captions or postcard traditionalism. Cappero Bistrot is one of these. Located on Corso Umberto I, which links Modica Bassa with Modica Alta, the restaurant is intimate, modern, with a small, well-kept outdoor area. Young and precise service, but without excess, and a proposal that looks at Sicily with attentive eyes and a personal voice.
The eyes and voice belong to Antonio Pennacchio, a young chef and owner with a clear vision, who moves with coherence between local ingredients, classical construction techniques and a design lightness that never drifts into cleverness. The menu offers an interesting alternation of land and sea dishes, with variations linked to the seasonality of the produce and a wine list that privileges the local area but does not close its doors to the rest of the world.
Mare Nostrum
What to eat at Cappero Bistrot in Modica
Among the starters, Mare nostrum conveys an idea of the Mediterranean that does not settle for the postcard: it is a journey drawn among local fish in different forms and temperatures – bluefin tuna, scabbardfish, swordfish, cod, sardine. All presented with order, without overloads, and with some vegetal touches acting as a bridge between the various preparations. A starter that delivers coherence and variety, with a respectful but not predictable interpretation of the “Mediterranean” theme.
Barring the temptation to indulge in lobsters and crabs displayed in the bistro’s tank, among the first courses the flagship dish of the restaurant is Riassunto di Sicilia: linguine with bottarga sauce, almonds, orange and smoked amberjack tartare, completed with thin threads of chilli pepper.
A first course built with a steady hand, in which the savoury thrust of the bottarga is well managed, the balance between the sweetness of the nuts, the fattiness of the fish and the freshness of the citrus works. A dish that tells the story of the island with just a few elements, but carefully chosen.
Among the desserts “Come fosse un cannolo…” is a deconstructed homage to one of the symbols of Sicilian tradition, playing with textures and temperatures without losing its identity. A reassuring dessert in its recognisability, but well executed in form.
Come fosse un cannolo…
The menu follows a clear line, without excess or frills, and shows an interesting design maturity, especially in the context of a Modica that continues to grow gastronomically. Cappero Bistrot is a stop worth making, a sincere stage for those seeking a personal yet accessible cuisine, able to hold together territory and technique without ever raising its voice but also without tremors or uncertainty.
In Modica there is a bistro that tells the story of Sicily without stereotypes
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