I'm from California and have experienced food around the globe. San Vito is my family's home town…read more During my last visit to San Vito I wanted to treat my family there to a nice dinner after they blessed me with many wonderful home cooked meals. I asked if they had recommendations, they mentioned Syrah. Ladies and Gentlemen after eating here I am convinced that this is the best meal I have ever eaten at any restaurant. The food is absolutely amazing. The service is impeccable and the atmosphere was warm and inviting.

This place has amazing food Crik & Crok and was open surprisingly at 330pm. San Vito has so many…read moretourist that we found more business's opened during siesta. In May of 2011 when we ate at Crik & Crok in San Vito, my wife had a pasta pesto, not the kind of pesto we know here in the states but more like a blended garlic basil, and tomato. Nothing close to a marinara or pomodoro but almost like blended salsa, I had the Couscous, of course it was fantastic. When were paying the bill I told told the owner that my mothers family came from San Vito, she was so happy to hear that she insisted we try her casasetti; a fried ravioli with sweet ricotta.. wow, I could have ate about a dozen... When in San Vito: try their version of pesto, couscous and of course the beach, breath taking....

This is a very nice, elegant restaurant in S. Vito. Prices are a bit higher as the food quality or…read morepresentation may be better. My Tuna (steak) Saporito was fork tender and tasty with cherry tomatos, capers, onions and olives. I also had the fried octopus appetizer on a bed of creamed chick peas. This was very filling although the octopus could have been more tender. Steak fries, some wine and a basket of panelle (fried chick pea batter) rounded out a pleasant night out.

I was here for scientific conference, and this restaurant was recommended by a prominent…read morecardiologist Brother. I had no idea that it was Michelin rated but it certainly earned that recognition, in terms of food. However, typical to Italian style, the service is very minimal. Highly Recommend the black squid ink couscous. In the US it is typically tasteless, but it was quite delicious, rich, and flavorful at this restaurant. I couldn't really taste the Uni (sea urchin) because the squid ink was so rich, but in the end I didn't mind. Tomato salad was perfect other than it needing a tiny bit of salt. The vanilla passion drink was recommended by the waiter. He said he brought it to the restaurant from another establishment and that it's been a hit. It certainly was for me. Overall, I had a great experience and will definitely return when I am in Sicily for this conference next year! -Black cuttlefish ink and sea urchin cous cous -Sicilian tomato salad with anchovies and black olives -Vanilla passion cocktail -Service

This place was amazing. We were seated on the court yard which was beautiful. All of our dishes…read morewere excellent. Reservations during summer are definitely needed.

I think I should start this short review by saying that this place was highly recommended by a…read morenative of San Vito whose opinion I trust so this may have been a one off bad experience - even a good chef can have a bad night I guess but this was truly awful, particularly given that this was mid week in the quiet period of September. First the good points: you get picked and and dropped off gratis from the middle of San Vito at a time of your choosing; the restaurant has a lovely terrace and is very comfortably furnished in a modern European style and you will be offered freshly ground black pepper from an electric grinder by your charming waiter whose command of the English language put me to shame!!! However, it's a restaurant in Sicily so it's all about the food and in a town where you can eat like a king at the most humble of cafes this was a complete disappointment while also being an assault on the wallet. Thinking we where going to be in for the long haul we decided to share an antipasto and only order the primo (pasta or cous-cous) plate to begin with as we wanted time to let the food slip down before we turned our attention to the secondo (meat or fish) plate. We started with a mussels in a broad bean soup which was in fact more of a thick purree; bland, and heavily over seasoned, which was the first time this had occurred in any restaurant in a fortnight. We had survived all day on snackage in preparation for the feast so we were ravenous and managed to get it down without too much trouble, but this would normally have been left or sent back to the kitchen. However, worse was to come as we moved on to the pasta dish. I had the shellfish ravioli which was pretty tough, not at all velvety or smooth, and was again horribly over-seasoned; I had much better in a blatant tourist trap while waiting for a ferry in Trapani, and thought I was being a little exploited at EUR10 - how little did I know!! B actually fared much worse with her choice of the local classic, spaghetti with prawns and courgette: three or four small prawns and gloopy stuck together pasta which reminded me of bad school meals from the 70's. It lacked any of the fresh zesty flavour which has been a feature of all the other pasta dishes we've had here. Despite being starving this was just inedible and I could only shrug with amazement and lift the congealed mass of pasta with a fork when our affable waiter remarked that they only accepted empty plates!! Of course by now the second plate was out of the question so it was a quick dolce of the safest option on the menu another local classic, cassata which was fine and I suspect was supplied by a local cake shop as this seemed to be the case with most desserts in restaurants we tried in San Vito (and no bad thing in my opinion as these guys just love their dolce and are keen to source the best) All in all a truly disappointing evening and at almost £80E with a couple of apperitifs and a decent bottle of bianchi from Planeta, on this evidence I would strongly recommend that you stay in the centre of San Vito and frequent one of the many excellent trattorias or full blown restaurants which you can find all over town.