Duomo Restaurant (Ciccio Sultano)

Duomo, the two-Michelin-star flagship of chef Ciccio Sultano, sits on a narrow lane in Ragusa Ibla, the impossibly beautiful baroque lower town of Ragusa in south-east Sicily. Sultano is one of the towering figures of contemporary Italian cooking, and his restaurant has for years been ranked among the country's very best. His project is unashamedly Sicilian: rather than chase global trends, he excavates the layered history of the island — Greek, Arab, Norman, Spanish — and translates it into intricate, deeply flavoured dishes built on the produce of the Iblei hills, from Ragusano DOP cheese and Modican chocolate to local fish, almonds and ancient-grain breads baked in-house. Emblematic plates include his Ragusano cheese tortelli and crudo of local fish, while the tasting menus, which change with the seasons, are the heart of the experience. The dining room is small and jewel-box intimate, with mosaic-inflected decor, screens and warm lighting that create a sense of occasion; service is formal and polished, and smart dress is expected. The wine programme is a destination in itself, with a vast, carefully curated cellar that leans into Sicilian and Italian production while ranging far wider, and sommeliers who pair with genuine flair. A meal here is a significant undertaking in both time and cost — diners should budget for a long, multi-course evening — and reservations are essential, ideally booked two to four weeks ahead, more during the high season from spring through early autumn when Ragusa Ibla fills with visitors. The setting amplifies the occasion: the restaurant lies a short walk from the cascading Piazza Duomo and the church of San Giorgio, so an evening here pairs naturally with a stroll through one of the UNESCO-listed late-baroque towns of the Val di Noto. For travellers building a south-eastern Sicily itinerary, Duomo is frequently the single most memorable meal of the trip.