It will not be the beautiful but not very characterised environment of Pastamara, bistro of the Ritz – Carlton Hotel in Vienna, that makes you feel like you’re in Sicily. Rather, it’s the dishes that the faithful hand of … takes directly from the Duomo di Ragusa by Ciccio Sultano. Maintaining a standard abroad that doesn’t make you miss the flagship restaurant is rare. Pastamara succeeds in spite of the lack of more international proposals. One of these certainty is the casarecce with trapanese pesto, tomato confit and backed ricotta cheese, caponata with burrata and basil and the braised lamb shank with couscous. In our visit we also had a fabolous palermo-style red mullet and some super thin and tasty tortelli filled with ricotta, tuma cheese, served with a lamb ragout and cime di rapa. And the cannoli, of course! The flavours and cooking methods are perfect, the rigour of the recipes is maximum. Intriguing wine list, with a really rich service by the glass, thanks to the Coravin.