Caro Melo - SCICLI

Our dinner was really below any expectation. We started with a bad Nero d’avola, served extremely cold so you could not taste anymore it was completely over the top. After trying another one, we ended up with a caraffe of housewine. ÏThe bread on the table was something deep fried. As a starter: tartare di gamberi: raw whole prawns with a load of bad bread crumbs on it. Tuna with ricotta: fresh and nice tuna rolled with ricotta, no seasoning whatsoever! No olive oil, salt nor pepper on the table. Let the ingredients speak for itself, I agree, but I can do that at home too. Everyone in Sicily can. Main course: same fresh tuna, this time in what seemed like “steamed” breadcrumbs, not eatable. The lingua was ok, but the salsa was a spoon of grain mustard and apricot jam. By that time we had lost all interest. This is the first time I write a review in 35 years of passionate dining, but this was really a shame on Italian cuisine, and any other in fact. Hopefully this chef will pull himself together again.

If you are tired of eating same old Italian food and you are looking for a different meal- something that you will remember for the rest of your life- look no further than CARO MELO, where the stars align to deliver the perfect unusual combinations of the most popular Sicilian ingredients. No one can do what Carmelo C can do in the kitchen. His knowledge of Sicilian flavours is unparalleled, his intuitions are exquisite. The best part is that the result is never pretentious. Out-of-this-world good.

Sought-after and particular location within a well-kept courtyard, with antiques. the atmosphere reflects the personality of the chef and therefore the dishes. know that you will feel guests and not customers within this magical place. exquisite feet with bold but sublimated combinations. impeccable service like everything else. all accompanied by good music from the turntable I highly recommend

Restaurant very particular and extravagant starting from the furnishings and of course in the refined variety of combinations of meat/fish with fruit and others well away from the classic canons of Mediterranean cuisine. in the chef's ardents alternate real masterpieces with some other bits of a mix. I chose the full degotation only to try everything and leave absolutely freedom to the kitchen. in the end, the judgement in the media is more than positive, but it does not reach the excellence I expected

Unique atmosphere and delicious dishes, coming back is always a joy