Porto in tavola la Sicilia con tecnica internazionale, semplicità e cura in ogni dettaglio.

Matteo Ortolano

Creo esperienze siciliane eleganti, autentiche e su misura

Dopo un percorso formativo ricco di esperienze in strutture rinomate della mia terra, una stagione a Londra che ha affinato il mio gusto internazionale e un passaggio esclusivo nel mondo crocieristico con compagnie come Silversea, Crystal Cruises e Ritz-Carlton, ho scelto di riportare in Sicilia ciò che ho imparato in 15 anni di carriera internazionale.

Oggi cucino per trasformare ingredienti e ricordi in un’esperienza completa: sapori del territorio, tecnica contemporanea e un’attenzione costante all’equilibrio, per una cucina che resta nel tempo.

Contattami

Semplicità e cura: un cibo sano ed elegante mi resta dentro molto più della moda di passaggio.

In cucina metto passione, ricerca e pace interiore

Cucino per ritrovare equilibrio

Per me cucinare è una passione e un modo di riscoprire la pace interiore: sperimento, cerco armonia e ritrovo sapori antichi e nuovi, sempre con rispetto per la materia prima.

Parto dalle radici, cresco con l’esperienza

Ho imparato che per noi italiani cucinare sa di casa, di mamma o di nonna: da lì prendo spunto ogni giorno, unendo quella memoria alle competenze costruite lungo il mio percorso internazionale.

La mia firma è semplicità e cura

La mia filosofia è semplice: cura, eleganza e benessere. Credo in una cucina sana, essenziale e precisa, capace di lasciare un ricordo più profondo di qualsiasi moda passeggera.

I miei menù — Matteo Ortolano

Propongo menù pensati come viaggi tra Sicilia, mare e terra, con opzioni che spaziano dalla tradizione rivisitata alla fusion. Ogni percorso è costruito con equilibrio, stagionalità e attenzione ai dettagli, per un’esperienza conviviale e raffinata.

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Storie e testimonianze

Mateo was absolutely outstanding on every level! He is a true chef with an eye for the smallest details. Each dish was prepared and presented with the upmost attention to quality and taste. And the clean up was incredibly thorough - he even took the garbage with him. We actually had him cook for us two of our 7 nights in Sicily as his food was of a 5 star restaurant. He’s a professional chef and not always available, but if you can book him - do not hesitate!!

irene morillo

Chef Mateo was punctual, attentive, professional and interactive. Our meal was delicious. Definitely an enjoyable experience

Jon Park

Matteo was very through and professional, there was a good level of communication before the meal in regards to preferences and the menus so I knew what to expect. The food was sensational and the wine pairings were great! We booked this to celebrate my friends birthday and he cooked an amazing meal for 10 of us and we did not lift a finger! Amazing experience and could not recommend enough!

Sophia Manco- Cox

Chef Matteo has been exceptional. We had a 7 days trip in sicily and that was in any aspect the best dinner we ever had. He took care of us from the preliminary discussions about the menu until the dessert and the following days with tips and suggestion on how continue our journey. His genuine care and attention to details made it an experience unforgettable. His food was beyond expectation, with a very refined attention to details and amazong flavours. We will definitely book with him again in the future.

Elisabetta Schmidt

Chef Matteo was a joy from start to finish. He was professional and warm and his dishes were all carefully curated. Cleanup was spotless. We cannot wait to share our experience with all our friends!

Jessica Hernandez

Matteo Ortolano prepared an outstanding dinner for my family and I. We enjoyed this experience so very much. The meal started with grilled fresh bread and breadsticks, and an assortment of red peppers, eggplant, and zucchini, all very thinly sliced and grilled by Matteo, and then brushed with olive oil. Alongside that was a mixed greens salad with tomato and the best burrata cheese that we have ever tasted. Matteo explained that the milk used for the cheese came from the cows that graze on the nearby mountain. The pasta course was with clams, lemon, olive oil, and fresh hot peppers from Matteo’s garden ( the lemons came from his garden as well.) The clams came fom a local fishmonger and they were extremely fresh and tasty. Our main coarse was slow-roasted chicken with a red onion purée and little buttery potatoes. This dish was outstanding! Dessert was a homemade lemon ricotta pie with chocolate chips. Each tart had a little strawberry flower in the center, again from Matteo’s garden. We all enjoyed our evening with Matteo! He is very gracious and kind, and it was interesting to hear him explain about the origins of the food of Sicily. This was easily the best meal and evening of our trip to Sicily! Thank you, Matteo!

Celine Walsh