This restaurant in the centre of the modern city, yet just a stone’s throw from Ortigia, focuses exclusively on meat (local and from further afield, much of it aged on the premises), which is sourced from non-intensive farming and cooked using contemporary methods such as the Josper oven. The excellent wine list focuses mainly on Sicilian labels but also includes bottles from elsewhere in Italy, as well as from other important wine-producing countries. A typical Sicilian ambience, soft lighting in the evening and friendly yet professional service complete the picture.