The story
On the lungomare of Marina di Ragusa, Votavota’s wide windows frame the Mediterranean. Inside, the dining room is stark white – linen tablecloths, soft light – with an open kitchen at its heart. This is where chefs Giuseppe Causarano and Antonio Colombo work, their stoves visible to every guest. The transparency is deliberate: it builds trust and invites conversation.
Giuseppe Causarano leads the savory kitchen. His cooking is described as “grintoso” – bold – and precise, built on deep knowledge of Sicilian ingredients and flavors gathered from travels. He respects tradition but isn’t afraid to pair distant tastes. Antonio Colombo, the pastry chef, brings equal intensity to desserts and breads. His style is essential, creating sweets that feel both light and emotionally resonant. Together, they have shaped a restaurant that earned a Michelin star in 2024.
The cuisine is modern seafood, rooted in Sicily but open to the world. Causarano and Colombo grow many of their vegetables, herbs, and legumes themselves in a plot called Gli Orti del Votavota. Fish and meat are sourced with the same care. Their dishes are described as audacious, joyful, and reflective – each plate a balance of respect for the raw ingredient and a desire to surprise. The wine list is equally eclectic, built to match the kitchen’s curiosity.
Votavota is a place where elegance meets comfort. The open kitchen, the white-on-white room, the sea view – all contribute to a sense of suspended time. It is, in the chefs’ words, a space where taste meets pleasure, and where cooking becomes a witness to art. For anyone seeking modern Sicilian cuisine that is both grounded and daring, this is a destination.
Recognition
Ambience
Details
History
High quality cooking
Beauty has taken shape in this destination, renowned for its endless sandy beaches. The elegant restaurant by Giuseppe Causarano and Antonio Colombo (the latter also a highly accomplished pastry chef), with its bright windows just steps from the sea, elevates the location’s imaginative and enchanting gastronomic soul. It combines the excellence of premium ingredients (they even cultivate their own vegetable garden) with a contemporary atmosphere where harmony and unconventional creativity shine, all designed to pamper its many devoted guests. From the striking open kitchen emerge intriguing and flavorful dishes that are crisp and clearly defined, such as raw amberjack with smoked tuna broth and costoluto tomato, lamb cappelletti with chicory and melted Ragusano DOP cheese, and potato pearls paired with sea urchins, shellfish, and buffalo mozzarella foam. A thoughtfully curated wine list features an extensive selection of wines by the glass, including some of the most prestigious labels. Memorable desserts. Warm service. Tasting menus priced at €150 and €120 (eight and six courses, respectively). A generous lunch menu (three courses with wine) available for €80.
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