The story
Chef Manuel Tropea born in 1993 in the Catania district of Picanello, has spent years refining his technique in both popular trattorias and starred kitchens. In 2022 he opened his own fine dining restaurant, Concezione, on via Giuseppe Verdi in the historic centre. “I am happy to have reached the goal of a restaurant where I can express my sensitivity,” he says. “I have worked hard over the years to improve my technique, but above all to refine my conception of cooking; this continuous movement is for me the essential element of my story, that of a young man from Catania who grows, changes, evolves, but remains from Catania in his soul.”
The name Concezione is a play on that idea: cuisine as a personal conception, rooted in the flavours and memories of Sicily. The menu is built around tasting journeys. The flagship “La Concezione dello Chef” offers ten courses for €130, with dishes named after local experiences: “Passeggiata in via Plebiscito” (a stroll down a famous street), “Sognava di essere una cipollina” (a stuffed onion button under ash), and “Risotto al nero di…” (a black risotto hinting at the sea). A seven-course “Menù sartoriale” is tailored to market produce and guest preferences, while the “Concezione vegetale” celebrates vegetables in five, seven, or ten courses. Sunday lunch, “U Fucularu Domenicale,” is a more relaxed €60 affair, opening with a welcome aperitif and small bites before courses like grilled king oyster mushroom with porcini foam, the button onion dish, and capocollo of black piglet with artichoke.
The restaurant’s approach to Sicilian cuisine is both precise and personal – each plate carries a link to a specific memory or place. This commitment to a deeply personal, evolving vision earned Concezione a Michelin Recommended distinction in 2026, a recognition that aligns with the chef’s desire to “accompany the guest toward distant moments, connected to memories, concepts and feelings of the past.”
Recognition
Ambience
Details
History
Location
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