Angiò Macelleria di mare

Not bad but I wasn't thrilled ☺️personal tastes.. I expected something more 😀

Pure innovation, exceptional quality ingredients, and bold yet balanced flavor combinations. If it's your first time, opt for the tasting menu to get a complete overview of the chef's vision. For those who love experimentation, it's a paradise.

Amazing atmosphere, service, wine list and, specially, the food. Pretty inventive dishes, tasty and beautifuly presented. Will be back for sure when in Sicily again. (The dessert is also great)

Excellent dinner Thank you

Some of the best food we had on our trip to Sicily. Incredibly fresh and delicious. Some unique concepts as well. Highly recommend.

On the recommendation of Sicilian friends, we visited this restaurant, and we’re so glad we did. We chose the tasting menu, and it was a true feast. Every dish was beautifully presented, refined, and absolutely delicious. I also got to discover many new types of fish 😂. The service was very friendly and patient throughout the evening. We also opted for the wine pairing, and the wines were regional, unique, and simply fantastic. It was a wonderful evening overall — an absolute must-try for anyone who enjoys fine dining!

I highly recommend the tasting menu in company so you can sample wonderful creations and explore new frontiers of taste.

Open kitchen, professional chef, very long waiting times.

An excellent experience at Angiò. The tasting menu offers a variety of choices, and each course demonstrates the attention to detail and respect for the ingredients, with a focus on both tradition and innovation in the kitchen. The service is also excellent and attentive; a wide selection of local wines creates a perfect marriage between the food and its Sicilian origins.

Despite the visually striking dishes and the promise of avant-garde fresh seafood, pretty much every dish’s flavour (on our visit) was pretty lacklustre and tasted flat. To make things worse, we were met with a €260 bill for two. I know the Italian kitchen is traditionally proud of its produce and so there’s a reluctance to go bold or big on condiments and garnish, but seafood, especially crudos, do need a bit of a kick and some sharpness. The Leche de Tigre for the Ceviche needs an immediate open heat surgery - where the heck is the acid in the equation?! The Moray Eel karaage was perfectly cooked and breaded, but mayo and fried balls can’t be the star of the show, surely?! The Wellington is a novel preparation, but again, tasted dreary and tired….fish needs zest not gamey gravy. The English colonised the world, partly because their kitchen is so depressing. Then this creamy fried macaroni thing - not sure where to begin, but tasted like microwaved Indomie in a bed of cholesterol... Perhaps this was just our luck on our visit, but I’d suggest taking your €100 a head elsewhere.

Beautiful location, wine list not too extensive but interesting, the whole dinner was wonderful. Thank you!