The story
Perched along the coast at Spisone, just outside Taormina, La Capinera is the domain of chef Pietro D’Agostino. His cooking is rooted in Sicily—its landscapes, its seasons, its memory—and expresses itself through bright, balanced flavours that feel both grounded and inventive.
D’Agostino’s approach is personal. He describes his kitchen as a place where creativity meets memory and territory. That philosophy translates into dishes built from the island’s finest raw materials: the capperi of Salina, the mandorle of Avola, the cipolla di Giarratana, and seafood from nearby waters. A spring menu, introduced a few years back, featured a dish called “A passeggio per la Sicilia” — a tender octopus paired with crunchy Giarratana onion, Salina capers and Avola almonds. The colours were brilliant, the textures deliberate.
The chef’s curiosity extends beyond the plate. He has reinterpreted the classic Sicilian arancino as “AranciMonamour” — a playful, finger-food version filled with cuttlefish ragù, wild fennel, citrus and snail caviar from the Madonie mountains. And for a friend’s wedding, he paid homage to Louis Armstrong by reinventing the jazz legend’s favourite “red beans & rice” as a tempura-fried Mazara prawn with bean flour and a crunchy tapas crust.
La Capinera’s recognition includes a Michelin star, a distinction that reflects the consistency and personality of D’Agostino’s work. The dining room looks out over the Ionian Sea, and the atmosphere is refined but never stiff — warm service, an interesting wine list, and a sense that every detail matters.
The restaurant is part of a larger universe that D’Agostino has built: a second venue called Kisté, a line of signature Sicilian products under the label “IO Pietro D’Agostino”, and a cooking lab where he shares his craft. But La Capinera remains the heart of it — a place where Sicilian cuisine is treated not as a style, but as a living language.
Recognition
Ambience
Details
Location
Facebook
Instagram