If u have to chose this restaurant for its external aspect, I'm sure u go away. The display windows are dark and seem a periphery bar... but the kitchen is fantastic! The menù don't exist, u eat eaten what there is in the fridge, the cook is best and the flavor are genuine... calabrian housewife kitchen ... and the price is fantastic!
Favorite Dish: Pasta alla Calabrese ( with tomatoes, calabria finocchietto sausage)
1 first plate,
1 second (fish or meat),
1 vegetable plate,
wine and water
'Il Pirata' in the scenic neighborhood of Chianalea (Scilla) More on this restaurant and its fantastic seafood, excellent service and scenic view of the Messina Strait from its deck.
This is corny, but I always feel like I'm on the movieset of 'Il Postino' when I eat here...
Favorite Dish: If you're in the mood for fish in Calabria during the summer, you MUST try some local swordfish. They say that it is the best in the world...
Most Calabrian regions are unexplored by tourists and small restaurants ('Ristorante') or bars offer local cuisine only. I highly recommend to eat there even the facade of the building does not look as beautiful as the one of a three-star-restaurant in major towns. Usually excellent fresh fish, very tasty mussels as well as self-made noodles and pizza are offered. You get wine or silent water to your meal. Most of those rural restaurants don't have Coca Cola or Fanta. And most of all the prices are very low.
As the Calabria region is so variegated so it is for its cuisine,
which alternates mediterranean tastes and flavours, ranging from sea and
mountain products and sometimes to the eastern ones.
The natural and brown food, legumes and cheeses have been greatly
revalued, for the new discovery of a kind of cuisin always considered
as 'poor', for it was less related to meet and more to orchard products,
typical of farmer civilisation.
Therefore, the mediterranean diet: salads, tomatos, aubergines,
fennels, chick-peas and beans, broad beans and orchard vegetables,
that have always matched with delightful lamb stews, elaborated pork-ragouts
or fresh fish meals.
The sausage is prepared with meagre pork meat and peaces of fat, everything being rigorously cut accurately, adding hot pouder chilly and seeds of wild fennel.