Founded in 1958 as a tavern, but also the point of the town meeting, Cantina Siciliana has transformed over time into a restaurant that attracts a cliental looking for an authentically Sicilian cuisine. Among the must-haves of the winery is the cuscus, fresh ‘busiate’ in different forms, spaghetti in fish stock, ‘lo Spada alla Pantesca’ and delicious desserts with ricotta. We offer a palette of primary tastes, few ingredients and all at “kilometre zero”, including many of those ‘Slow Food’, to which he subscribes. A historic landmark in Trapani, from the reassuring and a little retro, that has been able to adapt to the new tourist vocation of the city while maintaining a strong memory of the traditional atmosphere of its cuisine.
