For the best of what's locally in season, look to chef Marco Cannizzaro and his 25-seat fine-dining restaurant. Harvested from Etna to the Ionian Sea, the primary ingredients of the area simply shine in his hands: Nerello mascelese grapes show up as rich sauces, wild greens harvested from the slopes of Etna make their way into risottos or stuffed into tender calamari meatballs, and donkey, an economical protein staple of the area, is transformed into flavorful and refined tartare. The commitment here to the area's materia prima informs the soul of the restaurant.

Km.0 originated from the passion and ideals of two brothers, who converted their grandfather’s forge into a restaurant. The focus is on locally-sourced ingredients: in fact, each and every ingredient they use comes from the area. The quality of the dishes is of paramount importance, while the overarching philosophy is towards traditional, earthy Sicilian recipes and flavors.

E’ il progetto di Marco e Fabio Cannizzaro, giovanissimi fratelli rispettivamente chef e maître, che nella bottega dove il nonno forgiava il metallo hanno ricavato 25 posti per assaporare la cucina ispirata alla tradizione siciliana e degustare le migliori etichette del territorio. L’Etna in primo piano, ma anche le migliori espressioni dei vitigni autoctoni siciliani, in una carta vini che permette di risalire lo stivale viaggiando di vino in vino, fino ad arrivare in Francia, al mitico champagne. Recentemente riconosciuti dalla Guida Michelin come “carta dei vini particolarmente attraente” al ristorante è stato attribuito il grappolo d’uva, segno distintivo di un team che seleziona e racconta i vini con competenza e passione.

Km.0 – Behind the botanical garden sits a small and simple space dedicated–as the name suggests–to local products. At the helm are two young brothers, one in the kitchen, the other in the dining room, with a strong focus on the seasonality and quality of their raw materials. The menu changes every three months and is adjusted daily according to the market supply, especially with regard to fish and vegetables.

Km.0 stammer fra lidenskap og idealer fra to brødre, som konverterte sin bestefars smi til en restaurant. Fokuset er på lokalt hentede ingredienser: faktisk er hver ingrediens de bruker kommer fra området. Kvaliteten på oppvasken er av avgjørende betydning, mens den overordnede filosofien går mot tradisjonelle, jordiske sicilianske oppskrifter og smaker.

The restaurant, as the name suggests, focuses on using locally sourced ingredients to create Michelin-worthy dishes. It is one of the best restaurants in Catania for an exquisite experience and modern Sicilian cuisine. The modern and minimalistic restaurant is run by two brothers in the former shop where their grandfather forged metal.

Così, dopo vari tentativi di Carato, Cuciniere del Katane Palace, Il Sale, QQucina, Coriandolo del Romano Palace, Canile dell’Hotel Villa del Bosco, Km0, Sagrè, Sapio, Sum del Romano Palace, alla fine è “sbocciato” un nuovo fiore del “fine dining” dell’autentica cucina catanese: Concezione Restaurant di Manuel Tropea.

Km.0 is a one-of-a-kind and elegant restaurant that employs distinctive local ingredients to create Michelin-starred dishes that are both high quality and timely. The beauty of the Km.0 restaurant is reflected in the magnificent modern Sicilian atmosphere. Km.0 is situated at 26 Via Antonina Longo.