Trattoria del Cavaliere
The Trattoria del Cavaliere is a highly esteemed local restaurant in Catania, renowned for its top-notch Sicilian dishes and excellent customer service. Their success can be attributed to the skilled and experienced chefs, as well as the high-quality ingredients they use in the dishes, resulting in truly delicious meals. The large dining room can accommodate up to 140 guests, with seating divided over two levels and completely covered. The menu is full of traditional Sicilian specialties and local dishes and also offer a brazier kitchen service, which allows customers to request a specific cooking method for their meat or fish. All of their desserts are homemade, and Trattoria del Cavaliere's specialty is the highly sought-after "cake Fedora."

Le Tre Bocche
Le Tre Bocche is a seafood restaurant located in Catania that offers an extensive selection of fresh fish dishes. The restaurant's interior design is modern and elegant, creating a perfect ambiance for fine dining. Le Tre Bocche allows the delicious seafood from the region to shine in its exquisite dishes. The fact that the restaurant has its stand on the famous local seafood market is a testament to the quality of the ingredients like no other. The menu features tasty seafood specialties, prepared with the catch of the day displayed in a glass case next to the entrance. One of the restaurant's unique features is its 11 starter selection, which includes regular portions of raw and cooked seafood dishes, making it an excellent value for money. It is a lively and bustling place, with both locals and tourists filling it up. Prices are reasonable, considering the quality of the food. As the restaurant is situated on a side street, it is advised to make reservations in advance.

Trattoria Da Nuccio
A trip to Catania would not be complete without experiencing the culinary delights of Trattoria da Nuccio. This restaurant is located in the heart of the gastronomic scene and is renowned for its exceptional Sicilian cuisine. As a family-run establishment, Trattoria da Nuccio is loved by both locals and tourists for its warm hospitality and traditional Sicilian dishes. The menu changes daily based on the availability of fresh ingredients, but one can always expect to find classic dishes like pasta alla Norma, made with aubergines and salted ricotta, seasonal caponata, and the catch of the day grilled to perfection.

San-Sada
San-Sada is a restaurant that specializes in Tempura and was established in 1837 when Tokyo was known as Edo. During that time, the city was ruled by a shogun and samurai used to walk around the streets. Originally, the restaurant served food from a cart. It is situated near the famous Kaminarimon (Thunder gate) and is a perfect representation of a "Senmonten" which means a store that specializes in only one kind of product. When you visit the restaurant, make sure you try their signature vegetable tempura dish called Kakiage. It is an unforgettable experience that will give you a taste of the past.

Chinchintei
Ramen can be split into three segments: 1. Classic noodles in soup 2. Tsukemen: cold noodles served alongside hot soup and 3.Abura Soba: the original "soupless ramen" - The freshly cooked noodles sit in a puddle of tare seasoning and abura (oil, fat or flavorful lard) and sesame oil. A soft-boiled egg, pork chashu, crunchy menma and narutomaki (fish cake) are often served on top. Spritz your noodles with vinegar and spicy oil and dig into the least well-known of the three great ramen categories.

Chez David
Located in the heart of Castelnaudary, Chez David restaurant offers one of the best cassoulets in town. Under the guidance of Chef David Campigotto, the culinary experience transcends with each dish crafted from the freshest produce, delivering succulent, tender meats that melt in your mouth. From the delicate sear of fish to the robust flavors of seafood, every plate embodies the artistry of a la plancha cooking. Complementing the gastronomic journey is a curated wine list boasting a fine selection from the region. Beyond exquisite dining, the restaurant also exhibits the artists, showcasing their talents regularly. Chef David's vision extends across the Atlantic, with the concept of finding a new home in the States, where he orchestrates captivating events in Chicago.

Manta
Inspired by the desert's simplicity and elegance, Manta, designed by JSa Arquitectura and Enrique Olvera, stands as a black box emphasizing the breathtaking views of one of Cabo's most coveted and secluded beaches. The name holds a dual significance: symbolizing the kitchen's focus on seafood with the image of a manta ray, while "manta," Spanish for canvas, evokes the concept of artistic freedom. As The Cape's culinary focal point, Manta celebrates the diverse cultures of the Pacific coast, drawing inspiration from Mexico, Peru, Japan, and beyond. Chef de cuisine Abisai Sanchez is dedicated to sourcing local and sustainable ingredients from Baja while maintaining a relaxed and approachable atmosphere.

Tamarindos
Tamarindos stands as a Mexican farm-to-table gem nestled in San José del Cabo, at the southern tip of México's Baja Peninsula, a mere mile from the stunning Sea of Cortez. The restaurant and farm grace the grounds of a former 19th-century sugar cane plantation. In 2003, owner and executive chef Enrique Silva undertook the commendable initiative of restoring the property to its agricultural roots, transforming it into one of the first sustainable farms in the area. The menu of Tamarindos is a testament to Silva's culinary prowess, featuring extraordinary dishes such as shrimp bombs nestled on a creamy bed of black beans, tequila-flambéed shrimp, and the enticing guajillo octopus, among other delights.

La Revolución
Located in the heart of colonial-style San José del Cabo, all ingredients are locally sourced, ensuring a connection to the vibrant flavors of the region. This establishment is at the forefront of reinventing the dining experience in Southern Baja. The name, La Revolución, draws inspiration from the concept of "revolutionizing" or transforming the conventional approach to a restaurant, encompassing its architecture, culinary offerings, cocktails, and service. Renowned Mexican Chef Benito Molina curates a menu of contemporary Mexican cuisine that is worth experiencing.

The Office on the Beach
One of Cabo's most distinguished and globally renowned restaurants, The Office on the Beach, traces its origins back to the mid-1970s. On the pristine virgin beach, this palapa housed a modest kitchen and an unpretentious bar, catering to the needs of both locals and the few tourists at that time. The menu offered here is simple yet delightful like fresh fish, coconut shrimp, fried calamari, garlic butter lobster tails, fajitas, Tuna Tiradito of thinly sliced super fresh tuna, tuna with soy sauce, jalapeno, garlic, red onion, and lemon juice. Other recommended plates include the table side Caesar salad, tortilla soup, butterfly shrimp, fish tacos, chile rellenos (stuffed with onion, cheese, garlic and peppers) and seafood scampi.