The story
Duomo, at Via Capitano Bocchieri, 31 in Ragusa, is a contemporary Sicilian restaurant that holds two Michelin stars in the 2026 guide. Chef Ciccio Sultano cooks here in the Baroque quarter of Ragusa Ibla.
Sultano describes his cooking as citric because it is built from land, sea, herbs, fruits, meats and spices. For him citrus is a tension rather than a flavor, a spark that starts with the eye and carries through aroma to the first bite. 50 Top Italy rates the restaurant in its Grandi Ristoranti 4 category for 2026. It points to the balance of technique and clarity in his Italian kitchen, and to a closing dessert trolley.
The dining room occupies Palazzo La Rocca, an old bourgeois apartment turned into an intimate space. The same building served as the set of Divorzio all'italiana. The restaurant earned its first Michelin star in 2004 and its second in 2006. 50 Top Italy describes the room as contemporary baroque, with soft colors, light woods and carefully placed art.
A few meters from the entrance, the restaurant's wine cellar is set in a cave. It holds Sicilian and Italian labels alongside international selections, and the restaurant treats it as part of the meal rather than an accompaniment.
Recognition
Ambience
Details
History
Excellent cooking
If you wish to savor the utmost splendor of Sicily, this is the perfect place. Il Duomo di Ragusa Ibla reaffirms, year after year, its central role in the Italian fine dining landscape. The dining room, elegant and harmonious, preserves that contemporary baroque style that converses with the beauty of the historic center: soft colors, light woods, artistic touches, and lighting that sets the stage for the gastronomic experience. An atmosphere that conveys solidity, warmth, and identity, perfectly aligned with its chef’s vision. Ciccio Sultano is currently experiencing a phase of extraordinary creative maturity. His cuisine, recognized for years for its depth and character, has achieved a unique balance between technique, expressiveness, and readability. Flavor remains the undisputed protagonist. The guiding thread is a tradition reinterpreted with contemporary clarity: scents of citrus, sea, spices, Mediterranean herbs, and memories of home and the shop. Sultano gracefully navigates contrasts and complexity. Many words, but in the end, the dish is eaten with sheer delight, and that is always what truly matters. The tasting menu continuously evolves while preserving cornerstones that have written the restaurant’s history. The quality of the raw materials is impeccable, the result of a selection process that places local fishermen, farmers, and artisans at the forefront. The service is precise, professional, and welcoming. A special mention goes to the dessert course. Technique and research, local ingredients, distinct aromas, meticulous sugar reduction, and finally, what leaves a lasting impression is the lavish presentation of the final, pantagruelic dessert trolley.
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