Cavalluccio Marino

The story

Cavalluccio Marino: Fine Dining by Chef Giovanna Billeci in Lampedusa

A Symphony of Sea and Land

On the southernmost tip of Italy, just steps from the crystalline waters of Cala Croce bay, Cavalluccio Marino offers a dining experience that is both rooted in tradition and boldly contemporary. Chef Patron Giovanna Billeci, a native of Lampedusa, learned the island’s culinary art from her mother in the family’s hotel, open since 1976. Today, she leads a kitchen that respects the past while embracing innovation.

The Chef’s Philosophy

For Chef Billeci, cooking is a journey. Her creations are built on a search for balance, using ingredients from the Lampedusa and Sicilian tradition alongside elements from distant lands. She describes her approach as a symphony: “respect for tradition, the enhancement of the territory and the search for balance are the harmonic intervals that create new culinary chords.” This philosophy, combined with a deep passion for taking care of her guests, results in plates that aim to stimulate all five senses.

Recognition and Atmosphere

The restaurant’s quality has been recognized by the Michelin Guide Italia 2026, which recommends Cavalluccio Marino. It is also featured in the Gambero Rosso guide, Il Golosario, and the Repubblica guides for Sicily. Dining here is an intimate affair. The terrace offers panoramic views of the Mediterranean, where guests can watch what many call the most beautiful sunset on the island. For those staying at the hotel, an exclusive aperitivo ritual is available at just five tables, with a dedicated menu of wines, cocktails, and gin.

The Wine Experience

The cellar, named Diapason, reflects an international perspective. From this southernmost Italian island, the wine list travels across Sicily and reaches far-off countries, offering both timeless classics and curious labels designed to create the perfect pairing with Chef Billeci’s modern Sicilian cuisine.