The restaurant at Masseria Testaferrata

The restaurant is called Myriòn and is located within the spaces of the nineteenth-century masseria, next to the vegetable garden that supplies the kitchen. If you wish, you can take a basket, harvest tomatoes and vegetables yourself, and leave them in the kitchen: they will prepare them for your meal. The surrounding estate is organic, fifty-five hectares within the Plemmirio nature reserve, and produces citrus fruits, olives, vegetables and cereals: much of what arrives on your table comes from here. The oil is pressed on-site, and the salt used is sea salt. The menu changes daily following the seasons: fish comes from local waters, other ingredients from the historic markets of Syracuse. Among the dishes you might find are swordfish or tuna sautéed in a pan with local white wine, sultana raisins, capers and wild mint. The dining rooms occupy the historic spaces of the villa, with original nineteenth-century ceilings and furnishings. You can dine in the evening or have lunch at midday, with tables overlooking a garden of orange and olive trees.