Ostaria

Ostaria, established in 2019 in Syracuse, Italy, by three friends, focuses on delivering a fresh dining experience centered on high-quality meat. The restaurant’s philosophy highlights meat as the main feature, supported by seasonal vegetables and organic eggs, with the menu refreshed every 60 days to maintain seasonal integrity. The kitchen, led by sous chefs Alessio Terracciano and Ahmed Daadir, prepares all dishes in-house, including bread, pasta, mains, and desserts. Their creative approach produces innovative combinations such as red fruits paired with parmesan foam and cocoa rosemary pappardelle served with white chocolate sauce and beef tartare. Christian oversees sourcing premium meat from Europe’s finest breeders, favoring non-intensive farming and dry-aging methods, cooked to perfection in a Josper oven that combines traditional grilling with contemporary technique. Sommelier Simone curates a wine cellar featuring local Sicilian varieties alongside Nebbioli, Amaroni, Brunelli, Supertuscan, and artisanal labels, complemented by select spirits including premium rums, whiskies, grappa, and regional amari. Ostaria plans to retail their premium meats directly to customers, reinforcing their commitment to quality.