Where to eat and drink in Syracuse. The 12 places chosen by Gambero Rosso

Located on the southeastern coast of the island, this gem with a millennia-old history is a place that enchants with its landscapes, ancient artefacts, and not least a rich gastronomic tradition. Founded by the Greeks in 734 BC, it was one of the most powerful cities of the ancient world. Its archaeological heritage includes the famous Greek Theatre, the Ear of Dionysius and the Temple of Apollo. The island of Ortigia, the historical heart, is another jewel, with its narrow streets, baroque cathedral and crystal-clear sea. There’s no better time than early summer to treat yourself to a holiday here: the scorching heat hasn’t arrived yet, tourist numbers are still manageable, and above all, it’s the peak of the Greek Theatre season – a wonderfully evocative event. Here are some tips to keep in mind if you want to eat and drink well – something for every taste. And for street food, just wander into the alleys of the Ortigia Market, one of the most beautiful in the Mediterranean.

Where to eat and drink in Syracuse

Bistrot al Bagatto

Bistrot. Opened just under a year ago in the heart of Ortigia, this is a young and fresh venture. Relaxed and pleasant dining room, a small menu based on what’s in season, good drinks offering. Some sample dishes? Pork cheek cooked at 68°C on scapece courgette purée with tartare of Syracuse lemon in brine, caponata, Norma maccheroni, homemade tagliatelle with white veal shank ragù and caciocavallo shavings, seafood linguine 2.0. Mains include beef, swordfish and burrata, and to finish a cannolo cheesecake (crushed cannolo base, sheep ricotta mousse and candied fruit with a dark Modica chocolate coating).

Bistrot al Bagatto – via Dione, 10/12/14 – 376 2395662 – albagattobistrot.it

Ranieri – Cucina, Chiacchiere e Vino

Restaurant. The name says it all, and the sunny and colourful outdoor and indoor spaces confirm it. A very welcoming little place on a square in Ortigia, offering mainly seafood cuisine made with local ingredients and a creative touch. Start with plenty of raw seafood, or try the Sicilian-style breaded fried anchovies, sweet-and-sour oranges and red onion, then move on to squid ink linguine with roasted pepper velouté and burrata, yellowfin tuna tonkatsu with vegetable caponatina, or braised beef cheek in Cerasuolo di Vittoria DOCG, Hyblaean honey, toasted hazelnuts and mashed potatoes. Vegetarian, vegan and kids' menu options. Well-stocked wine cellar.

Casa Ranieri – Cucina, Chiacchiere e Vino – p.zza San Giuseppe, 8 – 328 2015715 – ranierirestaurantortigia.com

Chiodo – showroom con cucina

Bistrot. Like a typical Sicilian home (with a communal table that was once a carpenter’s workbench), surrounded by ornamental plants in the courtyard, it welcomes you in a homely atmosphere from morning to night. It starts with breakfast (from 9 am) with homemade cakes and ends after dinner with drinks and cocktails. For lunch and dinner, traditional-style dishes like pane cunzato and polpettine di carne a’ stimpirata. Natural wines from around the world.

Chiodo – via Roma, 15 – 340 1193875 – Instagram

Cortile Spirito Santo

Restaurant. This elegant 17th-century building, Palazzo Salomone, houses a luxury hotel where Cortile Santo Spirito offers a dazzling gastronomic experience crafted by young chef Giuseppe Torrisi. Creative and sensitive, he has raised both the technical and flavour standards: expect dishes like bonito and red prawn from Ortigia, flavourful ravioli with sausage, cauliflower, PDO pecorino and sumac, and original desserts such as “Homage to Bosca” – chocolate, tobacco, and rum. Exceptional wine list, first-class service.

Cortile Spirito Santo – via Salomone, 21 – 0931 1815404 – cortilespiritosanto.com

Don Camillo

Restaurant. Forty years since its opening, Giovanni Guarnieri continues to invest in quality and innovation. The constant is a deep knowledge of raw ingredients; the distinguishing features are the techniques and pairings that mix Sicilian traditions with international ones. Don’t miss the iconic “sirens’ spaghetti” with prawns and sea urchins. The wine cellar offers an extensive selection from Sicily, Italy, France and Germany. Service is increasingly attentive and refined.

Don Camillo – via Maestranza, 96 – 0931 67133 – ristorantedoncamillosiracusa.it

La Locandiera di Palazzo Bellomo

Restaurant. Right in the historic centre, near the cathedral with a lovely outdoor space on the square of the museum hosted in the ancient palace. Attentive service, a well-kept setting, seafood cuisine based on top-quality local ingredients and traditional recipes. The extensive menu may feel touristy, but in truth, it’s a reliable spot with no unpleasant surprises: sarde a beccafico, red mussel soup, mixed fried fish, spaghetti with scampi and burrata. Decent wine selection.

La Locandiera di Palazzo Bellomo – via Capodieci, 6 – 0931 1662406 – lalocandiera.eu

Ostaria Siracusa

Restaurant. The lovely setting and informal yet meticulous service are just the introduction to a place that specialises in land-based cuisine with a particularly broad and carefully selected range of meats: top-quality beef breeds, New Zealand lamb, horse and venison, all properly aged. Also excellent are the homemade pastas and more elaborate dishes like the flavourful horse fillet with tenerumi, Giarratana onion and datterino tomato cream. Excellent wine list with Italian labels and a refined selection from across Europe.

Ostaria Siracusa – via G.B. Perasso, 10 – 0931 090740 – ostariasiracusa.it

Piano B

Pizzeria. An essential stop (Three Slices in the Pizzerie d’Italia 2025 guide), offering high-quality pizza in various styles: alla pala, round with high, fluffy crust (canotto style), thin and crispy, or “dough clouds” served in slices with gourmet toppings. Balance, digestibility and indulgence are the menu’s three pillars, with plenty of room to explore seasonal ingredients and classics. Interesting selection of national wines with some international picks, plus selected beers.

Piano B – via Cairoli, 18 – 0931 66851 – pianobsiracusa.com

La Pigna

Trattoria. A reliable spot for avoiding tourist traps. Located in a quiet corner and run by a competent, close-knit couple. Simple but very satisfying fare, with ultra-fresh fish cooked skilfully. The dishes change often, but the mixed starter is always a good choice, as are the spaghetti with lobster when available. Good wine, friendly service.

La Pigna – via della Conciliazione, 12 – 338 9601407 – Instagram

Pourquoi pas

Bistrot. Monica and Claudio, an interior designer and former vet – she runs front of house, he’s in the kitchen – have created a place for everyone. Whether you want a laid-back evening or are a food lover looking to “have fun”, this is the spot. The menu changes often and is seasonal – including fish and seafood – and encourages sharing: you’ll want to try everything. Some popular and recurring dishes include burrata with sea urchins and poached egg, and “’ntruccioli” pasta dressed according to the chef’s fancy – with ricotta, sausage and saffron, sun-dried tomato pesto and grey mullet bottarga, or octopus sauce. Monica is friendly and helpful and will recommend the perfect wine.

Pourquoi pas – via G. B. Perasso, 16 – 328 6977398 – Facebook

A putia delle cose buone

Deli & Kitchen. A very charming spot run by a close-knit family. The interiors are decorated in typical Sicilian style, with many objects from the owners’ old home. Plenty of colour, both in the dining room and on the plate, where you’ll find traditional recipes in their most authentic and homely versions (aubergine parmigiana, seafood-based pasta, octopus and potatoes, etc.). Also a deli and shop (open from 12 to 11 pm) and has an online store.

A putia delle cose buone – via Roma, 8 – 334 3524585 – aputiadellecosebuone.it

Il Tiranno at Caportigia Hotel

Restaurant. A beautiful location – central but away from Ortigia’s traffic – in an elegant boutique hotel where the cuisine delights both eyes and palate. The menu changes seasonally; among the standout dishes are honey- and teriyaki-glazed mackerel with watermelon extract, homemade tagliolini with smoked lobster carbonara, and seared tuna accompanied by veal cooked at 62°C with Cantabrian anchovies, caperberry mayo, marinated plums and green apple. Good wine list with several options by the glass. Attentive service.