TOP 20 must-visit restaurants within a stone’s throw of the Mediterranean’s best bays

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1. AUBERGE DU PECHEUR

(Saint Florent – North Corsica). Just a short walk from the harbor and its overly touristy venues, Auberge du Pecher is a guaranteed address for a pleasant evening in a lush garden while eating well. It all started with a fishing boat, the Saint Christophe, which gave birth to a fish market and eventually the restaurant. The fish market by day also does food service and offers local mussels and oysters (Diana and Urbinu), plateau with seafood and shrimp, and soupe de poisson with catch of the day. In the evening there is a restaurant with fish coming from the family fishing boat and fish market. Specialties include local bluefin tuna, swordfish and lobster, octopus salad, a superb soupe de poisson. To finish ice cream from the best ice cream maker in Saint Florent, all washed down with Heritage wines. Auberge du Pecheur, route de Bastia, Saint-Florent (Corsica), +33 04 95 35 07 57.


not-a-set-cinematography2. SAILING ONLY.
(Ponza – Pontine Islands). It is located on a rock in the Frontone inlet in Ponza, you can only get there from the sea, an inflatable boat takes you (for free) from the boat to the land. Solo a Vela, also known as “Enzo al Frontone,” is a restaurant and relaxing place to drink and eat on a deck chair. Very relaxed atmosphere, original setting where you can order spaghetti with clams, king prawns, swordfish, tuna crudo, washed down with white wine Finocchietto di Ponza. Sailing only, Ponza, 339 2060408.


557210193. BAR ZI ANTO’
(Magdalena – North Sardinia). A Maddalena bar, open from 9 a.m. to midnight, that has gained a reputation not only for its “feet in the water” terrace and breathtaking views, but also for the affordable dishes and prices it offers, becoming a landmark on the island, a viable alternative to expensive local restaurants. Chef’s pride creative bruschetta, octopus and potatoes, lobster salads, stuffed squid, eggplant parmigiana, Sardinian pecorino are menu choices to recommend. All washed down with Sardinian Vermentino or Ichnusa beer. Bar Zi Antò, Loc. Punta Tegge, La Maddalena, 3939504487.




wines-from-pine4. FINIKI


(Karpathos – Dodecanese). In Kárpathos two Italians, Pino and Viviana, have opened a trattoria/wine bar, just a few meters from the small port of Finiki. They want to combine our cuisine with Greek cuisine, which is often overlooked in local taverns: so they cook dishes with flavors as warm and fragrant as the islands of our seas. They offer quality Italian and Greek wine. They warmly welcome all those who want to come and say hello, ask directions to the island, and relax between a spritz, good wine and genuine food, while listening to good music. Wines from Pine, Finiki, Kárpathos , Greece, +30 698 699 1036.

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5. RANOVA


(Trapani – Sicily). Ranova, a self-service, bar, take-away and evening trattoria, was born in Trapani. In the historic center you will find a quaint place that prepares any kind of “sea-sea” (non-farmed) fish or meat dish, first courses and side dishes typical of Trapani, Cùscus and, just to complete the menu, pizza, even in the morning. Boat service by booking at Ranova, Via Garibaldi 102, Trapani, 320 8656874 -335 1542196 .




la-cayena16. LA CAYENA.


(Menorca – Balearic Islands). Not quite by the sea, but about 500 meters from the harbor, at the end of the fjord that creeps into the old village center of Ciutadela, you’ll find this special address that offers seafood recipes revisited with flair. La Cayena, Carrer d’Alaior 40, Menorca, +34 971482212.

 

 

 




trattoria-lillicu7. TRATTORIA LILLICU


(Cagliari – Sardinia). A historic typical cuisine restaurant that was founded in the early 1900s by the legendary Raffaele, known as Lillicu. Just as back then, the centerpiece of the kitchen now led by the talented Aldo and Palmira is the barbecued fish. But at Trattoria Lillicu it’s all about enjoying, starting with the engaging atmosphere. On the walls are photos of Cagliari that is no more and characteristic baskets such as creels. But mostly a lot of good humor from the staff who often improvise folk concerts. And to eat? Barbecued fish but also much more, from homemade first courses with clams or urchins to fried foods. For those who like to be original try the lobster alla cagliaritana, giancheddus and minestrone. Trattoria Lillicu, 78 Sardinia Street, Cagliari, 070 652970.




beban8. RESTURANT BEBAN


(Kornati – Croatia). If you are cruising in Croatia, you cannot miss a stop on the Kornati Islands and consequently you cannot miss an evening at Restaurant Beban in Gujak Bay, coordinates 43°47’29”N 15°20’10”E. A pier restaurant with rings where, in a simple, family atmosphere, you can eat fish and especially enjoy island lamb. The bay is protected from all winds, and the anchorage, in the middle of the bay, has a depth of 5 meters. Restaurant Beban, Kornati, +385 099475739.

photo-3-19. THE RIZZARI IN BRUCOLI (Syracuse – Sicily). In an old fishermen’s house in Brucoli, lapped by the sea is I Rizzari, a trattoria bar that of the trattoria retains the style, in the wooden tables and chairs, while conceding a bit to the refined table settings. There is a view between the sea and Mount Etna on the terrace, and the menu is down-to-earth and uncluttered. Appetizers include urchin bruschetta and tuna buzzonaglia, boiled octopus with drunken cheese, cannolicchi and escargot with spring onion and tomato, and marinated red shrimp, swordfish, and baby mullet. Among the first courses not to be missed are linguine ai ricci or casarecce pasta with mullet ragout. Among the main courses, there is no mistaking the catch of the day roasted solely on charcoal, using a stone oven. Try the Dotto, a grouper-like fish with a tasty and flavorful meat. I Rizzari, Via Liberta 63, Brucoli (Syracuse), 0931 982709.

cache_1062036910. PORTOBELLO ( Salina – Aeolian Islands). Portobello restaurant is a safe address on the island of Salina, Santa marina. On the beautiful terrace overlooking the harbor you can enjoy Marilena’s original cuisine, raw fish of the day, tuna wrapped in pistachio crust, grilled with the most typical elements of Aeolian cuisine (fish, capers, cherry tomatoes, oil and various herbs). Don’t miss the pasta al fuoco, where the fire is that of the chili pepper, and the swordfish au gratin, cut half an inch high and, before cooking, covered with a sauce made of oil, garlic, salt, pepper, chili pepper and mint., after being bathed in lemon. It is then covered iI with toasted bread and baked. Portobello, Santa Marina (Salina) via Bianchi 1, tel. 0909843125.

img_115911. OSTERIA DEL NOCE ( Marciana Marina – Elba Island). A piece of Liguria on the island of Elba in the hills of Marciana Castello, above the eponymous Marciana Marina. From the port it is a quarter-hour cab or bus ride. The view is breathtaking, and the two Ligurian owners of Osteria del Noce mix their region’s cuisine with Tuscan and Sardinian. We had chestnut gnocchi with ricotta and bottarga and antipasto del leudo, then a nice Ligurian-style pagello. To finish, crema catalana, we spent about 30 euros each. Osteria del noce, Marciana Alta, Elba, 0565.901284.

phpThumb_generated_thumbnailjpg-112. GOLD STAR “CHEZ JULES” ( Bonifacio – Corsica). Bonifacio’s princely address, famous for its Corsican Bouillabaisse (must be reserved), is located in the medieval village in a former 1806 oil mill. Gold Star “Chez Jules” has been here since 1965, unaffected by fashions, rustic atmosphere and menu that is as course as it gets. Stuffed Bonifacio eggplant, Brocciu Corsican cheese ravioli, fresh pasta and baked capon fish, lobster spaghetti, Corsican cheeses, and delicious desserts such as creme brulé. High prices but there is a good tasting menu. Restaurant Stella D’Oro “Chez Jules,” 7 rue Doria, Bonifacio, +33 04 95 73 03 63.

13. DELI DELI RESTO BAR ( Alacati – Turkey). Alacati, (pronounced Alàciatè) is called the Turkish Saint Tropez, a village of white, stone houses, cobblestone streets, spared from housing speculation. The Deli Deli restaurant bar, open from 9 a.m. to 3 a.m., is a landmark for area surfers and those who want to be seen, facing the sea on the marina. Don’t expect classic Turkish cuisine; this is a trendy place where the customers make the show. However, the food, a contamination of international cuisine with local flavors, is not bad at all. Deli Deli Resto Bar, Port Alaçatı Marina, Turkey, +90 530 746 2900.

14. FROM PIO ( San Domino – Tremiti). In the main street of the town of San Domino, a stone’s throw from the small square, Da Pio eats Tremitese-style with the catch that, often arrives from the family fishing boat. If you want to eat on the terrace, it is better to make reservations. The fish soup is worth trying, but the highlight of the trattoria is choosing the catch of the day (bream, redfish, lobster, snapper and amberjack, skate) and getting advice on the best local recipe to enhance the flavors of the fresh fish. First courses always fish-based with rough pasta Pugliese style. To finish, homemade desserts and fennel liqueur. Da Pio, Via Aldo Moro 12, San Domino, Tremiti (FG), 0882 463269/ 3392334905.

Formentera-21-620x25015. VOGAMARI ( Formentera – Balearic Islands) . On Migjorn beach is one of the safe addresses by the sea, Vogamari, held by Toni Mayans, who for 25 years has stood out in Formentera for the goodness of his cuisine, especially that typical of the island. Don’t miss the fideua (similar to paella but with broken noodles instead of rice) with ñora, a type of bell pepper not found here. Other recommended dishes: calamari a la plancia, marinated anchovy appetizer, croquettes with urchin meat and potatoes, octopus bruta with very strong flavors. Neat but not licked restaurant, impeccable service, great food and a breathtaking scenery, among the dunes of Migjorn. Vogamari, Formentera, Playa de Migjorn, +34 971 32 90 53.

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16. THE CONCH. ( Procida – Flegree) . We are on the beautiful island of Procida, in the Gulf of Naples: on the Chiaia beach overlooks this venue from which there is a unique view of Marina Corricella. Traditional fish dishes and homemade pasta are enjoyed at the table. La Conchiglia, Pizzaco 10, Chiaia Beach, Procida, 0818967602.

paradise17. PARADISE ( Kalimnos – Cicaldi) . Directly on Vlihadia beach, one of the most beautiful on the island, a well-known address for boaters. Drop anchor in crystal-clear water and sit down at Paradisio’s for lunch or dinner in Aegean fashion, in a well-kept establishment compared to the local average. The usual salads that never get tired with imaginative touches, tasty mezes (appetizers), delicious homemade bread with local oil, Deserves lamb, potato salad and octopus as they do it in Greece, sun-dried. To finish, sweet tomato jam on a bed of yogurt, the house specialty. More than decent house wine. Paradisio, Vlyhadia Beach, Kalimnos, Greece, +30 2243022764.

la_tonnelle-lg118. LA TONNELLE. ( Iles de Lerins – Mediterranean France) . On the small island of Saint Honorat, a terrace with incomparable views, La Tonelle restaurant with bar service welcomes you year-round for lunch. In such a unique location any dish would do, but at Tonelle we also eat not bad with Mediterranean dishes and rosé wine from the friars of the island’s abbey-a friar is co-manager of the restaurant. To try: goat cheese tartlet with honey and walnuts, macaroni with pesto and legumes, sea bass with herbs, grilled sea bream, entrecôte from the best butcher in Cannes, homemade fish soup (bouillabaisse), lemon fritto misto. La Tonnelle, Île St. Honorat (Cannes), +33 4-9299-5408.

dimitris-tsiribis-restaurant19. DIMITRIS TSIRIBIS ( Vathi – Ionian Greece) . In Vathi, Ithaca (Ionian Islands), on the marina of Vathi with a terrace overlooking the sea, ten minutes from the town center, a classic Greek tavern with a special charm, hard to find in the countless taverns in the village. The tables on the right are really on the water, and the view is remarkable when the city lights are reflected on the water at sunset. The menu is very classic with various meat and fish dishes. We had calamari, Greek salad and tzaziki, and Greek honey cakes. Not bad. Dimitris Tsiribis Restaurant, Vathi (Ithaca), +30 693 234 2185.

20. KENTIA AL TRAPITTU ( Cefalù – Sicily) . In the heart of the seaside village of the town of Cefalù, pearl of Sicily, is the restaurant-pizzeria Kentia al Trapittu, which has a beautiful terrace overlooking the sea. Clams, mussels, oysters, octopus, lobster, lobster, squid, cuttlefish, sea bass, sea bream, sea bass, sole, and good pizza. Prices from 25 euros. Kentia al Trapittu, 96 Ortolani di Bordonaro Street, 0921 423801

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