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Ristorante La Pentolaccia is nestling in an ancient monastery which dates back to the 17th century and used to be home to monks who were producing Erice's famous pastry called dolci di badia.
La Pentolaccia is a cosy place with wooden beam ceiling, walls decorated with soft peach tones and colorful art works on display.
This long and well established restaurant has made its name thanks to the sophisticated twist given to the traditional regional dishes.
The hardworking chef Salvo Ruisi is on top of everything and his kitchen sends out well cooked dishes perked up with imagination and creativity,.
Stand-out dishes include Ravioli Erice filled with ricotta cheese, spinach, ham and spiced up with nutmeg, Spaghetti with urchins and Swordfish scalops in Marsala sauce. The dessert menu is very tempting, so if you cannot resist go for ricotta soufflé or almond semifreddo.