Cantina N3

The story

Crafted with passion, served with love

A Sicilian Cantina on a Dark Backstreet

On a quiet backstreet in Örebro, Cantina N3 offers something genuinely rare: Italian cuisine rooted in Sicilian tradition, delivered with the kind of hospitality that earned the restaurant the Marchio Ospitalità Italiana — a distinction awarded by the Italian Chamber of Commerce to establishments that authentically represent Italian culture abroad.

Behind the stove is Alessandro Granata, a Sicilian who brings both craft and personal history to the table. His family owns a vineyard in Sicily, and that connection to the island runs through everything at Cantina N3 — from the wine list to the ingredients sourced from small, carefully chosen producers.

Handmade Pasta and a Glass Case Worth Lingering Over

The pasta here is made in-house, and it is — as the White Guide noted in recommending the restaurant for 2026 — al dente, as it should be. A standout is the cappellacci all'aragosta: pasta pillows filled with fresh scamorza cheese and eggplant, served in a lobster bisque that manages to be both refined and deeply satisfying. It's the kind of dish that makes the simplicity of the setting feel entirely intentional.

On the wine side, Benanti's Etna Bianco arrives from the Granata family's corner of Sicily — dry, mineral, carrying what the White Guide describes as the scent of the island's iron-rich soil. It pairs with the pasta as though the two were always meant to meet.

The Desserts, and the Espresso

Save room. The glass case near the counter displays tiramisu, panna cotta, and cannoli filled with pistachio cream — crisp, delicate, and, by all accounts, the kind of thing that stays with you. The espresso is excellent. The room is simple. Around the tables: couples, students, and people who clearly know where to eat in Örebro.