An eccentric owner/chef and her vegetarian husband have made this place into something of a cult Syracusan restaurant, but the tiny portions and relatively high prices make the eclectic interior take a back seat. The menu features whatever seafood and vegetables are fresh that day and the bread is home-baked. They also have a one- to two-bedroom flat to rent on Ortygia, its décor in the same eclectic style as the restaurant.