Cozzitorto Osteria del Capitano — Restaurant in Agrigento

Wonderful people & nice setting cannot help the uninspired disappointing food. Their olive oil is delicious, and an interesting wine selection. Special of tuna with 'nduja tasted almost entirely of tomato, was not a well thought out dish. Cavatelli cartoccio was sadly basic even though topped with a sheet of edible silver - the very, very plain tomato sauce tasted exactly like the canned pasta, Chef Boyardee. Prosciutto cream and tiny eggplant bits as minimal accents did not come through in taste or texture in any way. Amberjack main course I had hoped was to be done 3 ways was actually thrice cooked resulting in just a basic, mild teriyaki flavor with wilted cucumbers - there was no point or idea to the dish, it was just a piece of fish on a plate. Insalata Siciliana was over-marinated cucumbers and tomatoes. I really wanted to like this place especially since they are so nice, but the food, one plate after another, was uninteresting and unenjoyable. San Pellegrino...

If you are staying anywhere near Agrigento, you must visit Cozzitorto. From the moment you step over the threshold, you are greeted like you are old friends, everyone is so welcoming. The restaurant is very modern but is set in the most stunning of locations in the old town. The owner is very knowledgeable and perfectly paired our wine with our food that we had ordered. I'm sorry I didn't take any photos of the food I had but as soon as it was laid in front of me it was devoured. You could really taste how fresh every ingredient was, I've honestly never had anything like this before. It's just a shame we're only spending a night in the area. You will not regret...

In a quite and intimate location you can find this culinary gem, steps away from the main attractions of the city center, yet far away from the over-touristy streets. A well balanced menu takes you on a journey through traditional Sicilian flavors, exhalted by the Chef's innovations and adaptations. The two most iconic dishes I feel like recommending are: the revised "pani cunzato", served resembling a creamy soup, yet keeping all the nuances (a highlight of the dish is the ragusano cheese) and the buttery "Linguini with bottarga and lemon zest", a great re-interpretation of a dish with a...