Al Fogher

Al Fogher Review

A beacon of culinary light shines in Sicily's interior, a region generally filled with good, but basic, places to eat. Ambitious—and successful—dishes here combine traditional ingredients with the creative flair of chef Angelo Treno. Try the tuna tartare with orange essence, or the fillet of baby pig served with a sauce made from bottarga (cured tuna roe), green olives and crushed pistacchio nuts. The wine list includes nearly 500 labels, and there's even a water list featuring more than a dozen kinds of mineral water. The dining-room is unassuming and elegant, but the terrace is the place to be in summer. From town, follow Viale Ciancio and Viale Gaeta about 1 km (½ mile) north of Piazza Cascino.