Ristorante San Giorgio e il Drago — Restaurant in Randazzo

I wanted great Sicilian food, and I sure found it here! The reception by the service team was incredibly warm, and the excellency of the service (in English) continued throughout the evening. The mixed starter was adjusted to my liking, and I was able to taste both the triangolini and the raviolini from the primi - both a delight, but my vote would be with the triangolini filled with potato and speck, in a sauce of tomato and ricotta goodness. Honestly, had there not been more to come, I would have just ordered another plate! As mains, I tried the osso buco (the rabbit was unfortunately out) and a small Fiorentina: while I do usually like my osso buco a bit more fall-off-the-bone tender, I loved the taste of their version, and the steak was just stellar and perfectly cooked (despite the small size it was cooked rare as to my preference). The digestif after this feast was just as perfect: a Sicilian amaru that I will need to hunt down for my...

So we were hungry and tired and having difficulty finding somewhere to eat: Randazzo is not a big place and somewhat off the beaten trail. A cafe nearby told us about this place and a customer.was even kind enough to drive us there and drop us off.

There was not an enormous range of fare to choose from but what there was was tasty and well prepared. We started with caprese salata and I chose a meat dish for my main course, then finished with a very sumptuous tiramisu.

The real treat.came at the end though when the owner of the restaurant suddenly appeared and set in front of us two small.glasses and a chilled.bottle of creamy limoncello on the house - a Randazzo.product!

This is what can make a holiday experience truly special. Overall, the hospitality could be such in Randazzo that many venues went out of their way to show us what was on...

There is nothing like it. The nonna cooking in her slippers. The simple pasta dishes that have infinite flavor despite just having three ingredients. The never-changing, yet not "dated" interior. The use of seasonal produce and products since before it was cool and hip. Slow food before anybody knew what it meant. When you eat, you can sense that the dish in front of you has five generations of learned skill and experience in it, passed down from mother and father to son and daughter for time immemorial. In essence, what every Italian trattoria world-wide wants to be. Travel to Sicily to eat here while you still can. You'll never want, or care, about Michelin...