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Gagini
Piedmontese
The kitchen lives inside the 16th-century workshop of sculptor Antonello Gagini, which gives this contemporary restaurant a better backstory than most. A Piedmontese chef works the tension between northern Italian technique and Sicilian pantry, landing somewhere unexpected: tagliatelle made with 30 egg yolks meets tuna bottarga and citron, mussels take on 'nduja and Vietnamese bisque. Nestled between the Vucciria market and the Cala harbor, the room matches the ambition.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Vietnamese bisque and crispy rapini
“Among the standout dishes are barbecued mussels with ‘nduja salmoriglio, Vietnamese bisque and crispy rapini, or tagliatelle made with 30 egg yolks, served with artichokes, citron and tuna bottarga”
Michelin Guide
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