Buatta — Restaurant in Catania

The restaurant turned out to be a truly pleasant surprise. From the moment you walk in, you’re greeted by a warm and relaxed atmosphere, with a simple yet elegant decor designed to make guests feel at ease. The staff welcomes you with kindness and provides attentive, professional service throughout the entire meal. The menu is well thought out, offering a variety of dishes that range from classic favorites to more creative twists, all prepared with care. The ingredients are top-quality, and the flavors are balanced, authentic, and well-composed. Each dish has its own personality, and you can clearly sense the attention to detail in the preparation. Service is efficient and friendly: the waitstaff is always available to answer questions and recommend the best dishes or wine pairings. The pace of the meal was also perfect, with no long waits between courses. Prices are fair for the quality offered: you leave satisfied, both in terms of taste and value. All in all, it’s a place worth visiting again, a spot that truly...

Excellent food with fast and friendly service. I was looking for somewhere else but luckily my maps app stopped working and I ended up here! I had a starter of Fritto Misto whose ingredients vary depending what's fresh and in season. Mine consisted of slices of panella (fried polenta), soft balls of aubergine and walnut, deep fried cubes of crushed fava beans, and more. I had to stop eating it halfway through for fear I'd fill up before the main course arrived. And that main course was made up of a base of slowly-risen sourdough bread made of a local variety of wheat, topped with Ragusano cream cheese, mushrooms, beer 'icing', pistachios, and donkey mortadella. That donkey didn't taste as unusual as one might expect, but the rest was a skillfully arranged symphony, which I enjoyed to the last crumb. Together with a craft beer and an after-dinner liqueur the bill came to a very reasonable €25. This place oozes class and...

This was the most disappointing food we had in Catania for a comparatively quite high price. We had the Chicken Cotoletto - the breadcrumbs were falling off the chicken, the fries were greenishly coloured and it tasted like stale bread with raw potatoes, at a price that gives you a perfect sicilian meal in another restaurant.

Let me help you how to properly make this dish. You need:

Chicken filets Flour Egg Fine bread crumbs FRESH potatoes

Beat the chicken filet with a hammer until thin. Put it first in flour, then egg, then breadcrumbs - not just splash the breadcrumbs on the chicken loosely. Then fry the coated chicken - it will be delicious. Make some fries from fresh potatoes that go...