A Varcuzza

The story

A Varcuzza Dining in Santa Croce Camerina | Sicilian Seafood & Coastal Kitchen

The kitchen and its influences

A Varcuzza in Santa Croce Camerina anchors its Sicilian seafood menu around a technical approach shaped across three continents. Chef Giorgio Drago began as a dishwasher at thirteen, spending three years refining his craft in Manchester before moving to a five-star hotel in Verbier. Those Swiss winters introduced him to disciplined kitchen management and flavor pairing under Marco Bassi, leading to a precise style that recently earned a spot on the 2026 ilGolosario Ristoranti list.

Dishes by the sea

The restaurant takes its name from the small wooden boat that once hauled the day’s catch straight to the shore. That maritime history anchors a menu built entirely around the daily catch for this Sicilian seafood kitchen. Roasted octopus rests on a bed of grilled onion, fennel, and bufala mozzarella, dressed with an orange reduction.

The room and the breeze

Donnalucata’s Ponente beach sits just beyond the terrace, providing a constant salt breeze and a visual anchor for the meal. Two separate outdoor areas allow guests to choose between direct sun exposure and shaded comfort. The layout favors easy movement and conversation over formal distance.

Wood-fired doughs and local wines

Angelo Puzzo manages the pizzeria side using a blend of Petra flour and Sicilian Perciasacchi wheat. He applies both direct and indirect fermentation techniques depending on whether the base is thin, thick, or baked in a metal pan. A curated wine list runs beside these breads, rounding out the coastal cooking experience.