Cortile Pepe

The story

Cortile Pepe, Cefalù: Modern Sicilian Cuisine with a Michelin Recommendation

In the heart of Cefalù’s historic centre, a few steps from the Duomo, Cortile Pepe brings together modernity and tradition in a setting that feels both intimate and refined. The restaurant’s vision is clear: to celebrate authentic Sicilian cuisine, balancing land and sea through seasonal proposals shaped by the kitchen team.

At the helm is patron Toti Fiduccia, whose career began thirty years ago in the family restaurant “La Botte.” In spring 2015, together with his wife Lidia Miraglia, he opened Cortile Pepe, bringing a new conception of fine dining to the province of Palermo. In 2024, young chef Vincenzo Sansone joined the project. A native of Cefalù, Sansone honed his craft abroad, exploring Japanese and French traditions before returning home to express a vision of modern cuisine rooted in respect for the territory.

The restaurant’s commitment to quality starts in its own organic vegetable garden, tended daily to supply the kitchen with the freshest seasonal produce. This direct connection to the land underpins a style of modern cuisine that Gambero Rosso calls “truthful, far from frivolous pretensions.” The wine list, with around 400 labels, focuses on Sicily’s finest while also reaching into international territories, including great Champagnes.

Cortile Pepe’s recognition by the Michelin Guide reflects this steady pursuit of excellence. Identità Golose notes the degustation menu is “deliberately inclusive, based on simplicity and pleasure,” while Vanity Fair highlights the warm atmosphere and dishes like risotto with cuttlefish and peas. The restaurant offers both lunch and dinner, with outdoor seating in a quiet courtyard and air-conditioned indoor spaces for private parties.