Our philosophy: return to true flavors
At the Ippocampo restaurant, a cuisine driven by the seasons that brings together tradition and modernity.
The excellence of the Sicilian territory — IGP, DOP and zero kilometer products — and a cuisine oriented to research and creativity, are the hallmarks of the Ippocampo Restaurant.
Here, the Shrimp of Mazara is marinated with the verbena of our garden; the wonderful onion of Partanna, sweet and meaty, accompanies the amberjack or octopus caught in the sea of Syracuse; Rosolini’s old cabbage, today a Slow Food presidium, is served with a Fonduta di Fiore Sicano, the best meats of the Monti Iblei are simply accompanied by the highly fragrant Chiaramonte DOP Oil.
It is a precise and conscious choice, made by the Ippocampo restaurant in Syracuse, to bring into the dishes the quality and authenticity of each ingredient, to preserve the Sicilian character of the recipes; a choice that stems from the deep-rooted belief that the best way to cook is to follow the seasonality of the ingredients, to combine flavor and culture, tradition and technique.
The fish that gives us the sea of Syracuse, the vegetables gathered in the garden of our restaurant and the Sicilian excellences, such as Pachino tomato, Giarratana onion, Ragusano DOP and Siracusa Lemon Honey, are combined together to give life to simple but studied dishes, where the authentic taste of the ingredients is always enhanced by careful cooking and respectful of the original flavors.
Take advantage of the wonderful products that Sicily offers, with its sea, its land and its sun, draw on history, reinterpret traditional fish recipes or create new vegan dishes, giving them an elegant and modern look: this is the recipe which daily adopts the cuisine of the Hippocampus Restaurant.
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