Food & Drink

A Varcuzza

In Donnalucata there is a place where you can hear the sound and taste of the sea …
Recently inaugurated, the “A Varcuzza” Restaurant Pizzeria in Donnalucata is a continuous discovery of flavors and combinations that will surprise you.

In a suggestive location, facing the Ponente beach, on the Lentini seafront, A Varcuzza is very reminiscent of the chalets on the beach for its fresh and welcoming atmosphere with the colors of the sea, complete with an appreciable “library corner” and a wonderful rear garden on the which one to dine.

Care and attention in the choice of strictly fresh and quality raw materials, to create seasonal dishes that always know how to amaze even with the simplest ingredients thanks to the inspiration and experience of chef Giorgio Drago.

The dishes offered are not the usual marinated fish: the chef likes to play and balance the flavors with combinations that enhance or contrast their taste, always respecting the Sicilian seafaring culinary tradition.

In addition to the à la carte choice, there are two main menus on offer: “1st Menù Ponente” which includes a mix of 10 raw and cooked marinated appetizers and a fish main course, or, “2 ° Porticciolo Menu” which includes a mix of 10 starters between raw and cooked marinated and a second of fish.

Among the first courses, the Spaghetto Damigella with sea urchins and almonds is certainly worth mentioning. This is not the common spaghetti produced with durum wheat, but is obtained from the ancient grains of the Chiaramonte Gulfi area. And then, the Carnaroli Risotto with cream of zucchini of tenerume, bottarga and shrimp, where the flavor of the tuna bottarga is dampened by the sweetness of the shrimp.

In the main courses you will find crusted fish soup, fresh fish hooked or mixed fried fish made with paranza, mullet and catch of the day.
Those who do not feel like fish can always opt for the land dishes also designed for vegetarians and celiacs or choose the high quality and digestible gourmet pizzas prepared by the pizza chef Angelo Puzzo, with a minimum leavening of 48 hours.

There is a choice of pizzas made with special flours such as “Perciasacchi”, a whole durum wheat flour deriving from an ancient Sicilian native wheat by stone grinding. Absolutely not to be missed is the pizza with fresh pumpkin cream prepared by hand, the one with cuttlefish ink fished from the “Varcuzze” of Donnalucata or the one with albacore tuna and fresh swordfish placed cold on top.

Last but not least: desserts. All prepared by hand, such as the tiramisu semifreddo and the remarkable cow’s milk ricotta cannolo from the Iblei highlands with hand-stretched dough by the chef.

Bartolomeo Drago, after years of experience in numerous restaurants abroad, together with the staff always ready and attentive to customer needs, will be able to advise you in the choice of dishes and lead you on an intoxicating enological journey among the numerous labels of wines of selected wineries and beers handcrafted.

Just to name a few: Planeta, Tasca d’Almerita, Franchetti, Spadafora and Donnafugata, Etna Brewery on tap and Bottled Birrificio Baladin di Piozzo.

In Varcuzza: a mix of innovation and tradition, where the aromas and combinations enhance the flavors that our sea and our land offer.

Mappa