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On the rooftops of the Grand Hotel Ortigia, this gastronomic restaurant plays the big game from the moment you arrive, with the view that embraces Ortigia and the port. On the menu of the very creative chef Giorgio Rimmaudo, noble festivities, some of which are stamped "slow food". All of them are made with virtuosity, as in the antipasti, from crispy octopus to carrot cream with ginger. Followed by organic linguine with courgette pesto and intriguing sea truffles and a fillet of Nebrodi black pork with cardamom caramelized pears, sauce with Etna red wine.
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