Ostaria

The story

Ostaria Siracusa – Dry Aged Meat & Sicilian Cuisine in Syracuse, Italy

Ostaria, in Syracuse, is the project of three friends—Christian, Simone, and Alessandro—who in 2019 wanted to offer something new and fresh to the city’s dining scene. They opened on March 21 of that year, and the restaurant has since become a destination for those seeking a modern take on Sicilian cuisine, with a clear star: meat.

The kitchen brigade, guided by sous chef Alessio Terracciano and Ahmed Daadir, works in close synergy. Terracciano, who has been with Ostaria since the beginning, focuses on pasta dishes and also oversees the Josper grill—the restaurant’s signature cooking method for its dry-aged cuts. The team makes everything in-house, from bread to pasta to desserts, and leaves room for more creative, innovative plates. Pairings like red fruits with parmesan foam, cocoa and rosemary pappardelle, white chocolate sauce with beef tartare hint at the kitchen’s playful, confident approach.

Christian leads the meat selection, having built direct relationships with top breeders across Europe. The beef comes from non-intensive farms, and the menu changes roughly every two months to respect seasonality and availability. The Josper oven, which combines charcoal grilling with oven-like heat, gives the dry-aged meats a deeply smoky, tender result.

The wine list, curated by Simone (an A.I.S. sommelier since 2010), balances big names—Nebbiolo, Amarone, Brunello, Super Tuscan—with a strong focus on local, artisanal Sicilian bottles. The selection also includes Champagne, Franciacorta, and a curated range of spirits, from rare rums and whiskies to regional grappas and amari.

Ostaria’s recognition in the Michelin guide as a Recommended restaurant reflects the precision and ambition behind this young, independent project. It is a place where the ingredients, particularly the meat, speak clearly—and where the team’s enthusiasm is evident in every detail.