Where to eat Caponata in Milan: the 11 best places chosen by Gambero Rosso

A traditional Sicilian recipe made with fried aubergines, tomato, celery, onion, capers, olives, basil, and a sweet and sour sauce, caponata is a rich and elaborate dish, highly appreciated abroad as well. It can be eaten as an appetizer, side dish, or even a main course when accompanied by a couple of slices of bread, and is perfect for vegetarians, embodying Mediterranean aromas and flavors. There are many variations and interpretations. Here are the best places to eat caponata in Milan.

Where to eat Caponata in Milan

13 Giugno

Restaurant. In the Porta Vittoria area, it was one of the first Sicilian cuisine outposts in Milan and still guarantees a high standard more than 35 years after its opening. The menu includes traditional island classics, plus a series of fish and seafood dishes depending on the market. Among the specialties are Mazara del Vallo raw red prawns, sarde a beccafico, caponata, maccheroncini alla Norma, busiate trapanesi with IGT tuna ragù, and fish couscous. Cassata and cannolo to end on a sweet note. The cellar boasts over 300 labels, with a focus on Sicilian producers.

13 Giugno – via C. Goldoni, 44 – 02 719654-333 7083199 – www.13giugno.com

Amunì

Pizzeria-Trattoria. Opened by Michele Bellomo, a native Sicilian, in the Solari area, this place satisfies every need, offering both pizza and cuisine, both with a strong Sicilian influence. Alongside delicious, well-made pizzas with ingredients from his homeland, you'll find aubergine and swordfish caponata, arancino al ragù, rigatoni alla Norma, meat or swordfish meatballs, and the classic cannolo. Accompanying drinks include craft beers and island wines.

Amunì – via A. Solari, 7 – 02 4970211146 – www.facebook.com/amunipizzeriaetrattoriasicula

l’amùri

Restaurant. Angela Arena and Mario Valveri, originally from Messina, are the owners of this refined, well-curated, and welcoming place in the Porta Romana area. The kitchen highlights Sicilian ingredients and quality fish, satisfying both the eyes and the palate. The lunch menu is simplified, while the dinner menu is more elaborate. The caponata is convincing, along with many other enticing proposals. A good selection of wines, mainly from the island, and cocktails, mostly made with Sicilian spirits, are available. Takeaway and delivery service are offered.

l’amùri – via Maestri Campionesi, 30 – 02 36532833-375 6298257 – www.lamuri.it

I Compari

Gourmet Pause. In the Risorgimento neighborhood, this multitasking address is perfect for any time of the day, from breakfast to aperitif, for a quick bite or to buy excellent bread from Tommaso Cannata. Here, you can find specialties such as arancini, Messina-style pitoni, mozzarella in carrozza, panzerotti, and symbols of island street food. The counter is abundant with rosticceria preparations like caponata, eggplant parmigiana, octopus and potatoes, as well as excellent focaccia, pizzas, and pizzettes. To conclude, classic cannoli or refreshing granitas in a brioche.

I Compari – corso Indipendenza, 5 – 02 7380400 – www.icompari.it

Cous Cous

Restaurant. Antonio La Torre is the passionate owner of this place in the Porta Romana area, with a couple of modestly furnished rooms and outdoor tables. Thanks to the enthusiasm and skill of the young and talented chef from Marsala, Federico Alagna, you can enjoy a cuisine with a clear Sicilian, specifically Trapani, influence, based on selected ingredients and personal reinterpretations of traditional recipes. The main star is the couscous, but don't overlook the caponata, busiate al pesto trapanese, and swordfish alla pizzaiola. The wine list is up to par. Takeaway service is available.

Cous Cous – via Adige, 9 – 02 83967642-348 6335079 – www.cous-cous.com

I Mori

Restaurant. Young Francesco and Marco Drago are at the helm of this place in the city center, in the Porta Vittoria area, with cozy spaces and a courtyard. The culinary proposal draws from Sicilian tradition, with some contemporary reinterpretations that always hit the mark, such as the caponata enriched with pistachio crumbs. Other dishes to try include the arancina with ancient grain couscous and mullet ragù, paccheri with pork ragù, tuna steak, and the "Morimisù" for dessert. Completing the picture is a well-chosen selection of wines.

I Mori – via Archimede, 5 – 02 84082531 – www.facebook.com/imorimilano/

Muddica – Piacere Siciliano

Bistro. Tastefully decorated, this charming little place has a pleasant atmosphere and is enthusiastically managed by the young Adriano Egitto, originally from Trapani. Most of the ingredients used in the kitchen (starting with Castelvetrano bread and extra virgin olive oil) come from there, creating enticing and flavorful dishes. The caponata comes in several versions (aubergine, artichoke, and swordfish), or you can opt for the grand tasting (of caponatas). The drink menu features well-chosen island labels. You can buy Sicilian products here, and there's a rich aperitif at reasonable prices.

Muddica – Piacere Siciliano – viale Monte Nero, 27 – 02 54090164 – www.facebook.com/muddica.it

I Pupari

Trattoria. With colorful and lively furnishings, traditional ceramics, and a convivial and informal atmosphere, you can enjoy a commendable version of Sicilian cuisine focused on simplicity and flavors. Examples include mussel impepata, sarde a beccafico, "the king's" caponata (with swordfish), busiate (typical Trapani pasta) with octopus ragù and wild fennel, paccheri allo scoglio, cod alla ghiotta, Polifemo's fry (calamari, shrimp, prawns, and anchovies), and classic cannoli and cassatine. The wine list includes island wines and Sicilian beers.

I Pupari – viale Monza, 57 – 02 49707626 – www.facebook.com/Pupari.Milano/

SlowSud

Restaurant. There are three locations (the other two in the Duomo and Porta Genova areas) of this place much appreciated by Milanese. You come here with the certainty of having a pleasant break full of fun and well-being, even at the table. The generous cuisine of Southern Italy is the main focus, with guaranteed satisfaction. Start with caponata or caciocavallo all'argentiera, followed by pasta alla Norma, Palermo-style anelletti, scabbardfish a beccafico, and meatballs in sauce. End on a sweet note with pistachio pudding and deconstructed cannoli. Wines are in line with the menu.

SlowSud – via L. Sacco, 3 – 02 82952742 – www.slow-sud.it

Terrammare

Restaurant. In the city center, just a few minutes from the Sforza Castle, this elegant place with contemporary-style interiors was opened by renowned Sicilian chef Peppe Barone and is now in the capable hands of the young Giada Botarelli and Stefania Lattuca, the latter of whom hosts the guests. The caponata, or rather the "caponatina," is a standout among the appetizers, but there are many other interesting proposals, from raw seafood to reinterpreted pasta alla Norma to seasonal market-dependent variations. End on a sweet note with the inevitable cannolo. The wine list and service are excellent.

Terrammare – via G. Sacchi, 8 – 02 41402774 – terrammare.rest

Zagara

Restaurant. In the Gorla neighborhood, well connected by the metro, this reliable Sicilian cuisine enclave was established a few years ago. The menu, written in Sicilian dialect, features the island's most typical dishes, starting with caponata, panelle, sarde a beccafico, and arancine. Followed by pasta with sardines, busiate alla Norma, spaghetti with sea urchins (when in season), swordfish 'a ghiotta, and Messina-style braciola. There are also good wine labels to accompany the meal. The outdoor area is pleasant.

Zagara – via privata Pirano, 4 – 334 3060411 – zagararistorantesiciliano.eatbu.com