an absolutely magnificent meal, with one but everything is amazing, much emotion, incredible products and a very inventive kitchen overall. you might argue that it is quite surprising to have such a restaurant in the remote and untourist city licata, but it is the home of the chef and that should be respected. pino cuttaia is an artist of everything related to fish and seafood, and this is more than necessary to compensate all small doubts at location and location. some courts made us a drink, and that is the remembrance that will remain. the only real problem we had is the dessert. that is it. it seems that there is no attention to the part of the meal. it could be that they did not manage to work with a prestigious baked cook, or at least that some of the sweetnesses in the menu should be classic Sicilian standards, without special thoughts in the production of surprising dishes from them. with the incredibly high level of everything that comes before it simply does not fit the expectations, the first two thirds of the menu built. we end up with a strange impression: one of the best meal we had for most of the evening, end up on a much less remarkable note, with pastries we could probably have found to be reasonable trips elsewhere. it's a little shame: we stopped before dessert and still have one of our best meals in one. it is also a shame, because with a little more attention to this type of detail, such an extraordinary restaurant, full of talent, filled with the feelings and personality of the cook, could all have advantages to get into the club of critically acclaimed businesses in Europe and just so.