Panificio Micieli In Siracusa

22/09/2023: As natural wine enthusiasts we discovered this hidden gem a stone's throw from Noto. Marco and his cuisine are a must-try, a unique experience that smells both of Sicily and of contemporaneity. A cuisine that certainly deserves to be in more than one guide, up to par with innovators like Yoji and young chefs like Jacopo Ticchi. The dishes exude strong passion and creativity. Very fresh fish. Marco gave us an off-menu dish with sea anemone sauce (if I remember correctly). Divine. The raw dishes are also unforgettable.

22/08/2023: The three stars are an average between the food and the service. Good food, you can see that there is an excellent choice of raw materials and taste in cooking them. However, unfortunately the service was really bad, as I already told the owner in person: It's certainly not a restaurant to go with small children. We sat down at 8pm and received the first course at 9.40pm, with a “better late than never” uttered by the waitress. Unfortunately, no apologies were even received (except from the owner directly when I heard from him the next day), not a coffee offered or a bitter so to speak. It's a shame because it has potential, but it definitely needs to be organized better.