Capriccio

The story

Capriccio Augusta – Michelin Recommended Contemporary Dining in Augusta, Sicily

At Capriccio in Augusta, Sicily, a young couple turned a pandemic-year dream into a reality that now carries a Michelin Recommended distinction for 2026. Chef Graziano Accolla and sommelier Federica Curcio opened their doors in June 2021, a bold move during a time of global uncertainty. Their shared vision: a contemporary restaurant rooted in the flavours and ingredients of their Sicilian home.

The Chef's Path

Graziano Accolla, born in Augusta in 1993, knew from childhood he wanted to cook. After hotel school, he trained at ALMA, the prestigious international school of Italian cuisine. His professional growth took place in Michelin-starred kitchens – first at Ristorante Coria in Caltagirone, where he rose from intern to sous chef for Francesco Patti. After seven years, he moved to VUN by Andrea Aprea (two Michelin stars), spending five months absorbing the chef’s philosophy. The pandemic cut that experience short, but rather than pause, Graziano – encouraged by Federica and his family – chose to open Capriccio.

A Partner in the Dining Room

Federica Curcio, born in Avola in 1993, studied at the hotel institute in Syracuse and gained early experience in Sicilian restaurants and abroad in Bournemouth, England. She served as head of the dining room at Coria (Michelin-starred) and earned her international sommelier diploma from the Fondazione Italiana Sommelier in 2018. At Capriccio, she pairs wines with the contemporary tasting menus, bringing both technical knowledge and a warm presence to the table.

The Cuisine

The kitchen’s philosophy revolves around contemporary cooking that never loses sight of its Sicilian roots. The chef proposes complete tasting journeys, from antipasto to dolce, designed as sensory explorations of his culinary ideas. Every detail matters: pasta, bread, and desserts are made in-house; vegetables come from organic farms; meat and fish are selected daily. The ingredients are chosen for quality and what the restaurant calls “Sicilianità” – a deep connection to the island’s produce and traditions.

Capriccio’s dining experience is one of precision and soul, built on the freshest possible raw materials and a clear, personal vision. The Michelin recommendation is a fitting recognition of this young team’s dedication to their craft and their place.