Buffet of starters
The buffet brings together fried baby fish dipped in egg, swordfish meatballs, parmigiana and caponata, following the Sicilian tradition of abundant seafood starters
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Dining · Marettimo (TP)
A fishermen's trattoria in Marettimo, from the night's catch to the table on the seafront
Eccellenza Italianacertificata 2026–2027
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The place
Trattoria Il Veliero in Marettimo embodies the authenticity of Egadi seafood cuisine. Run by the Bevilacqua family, fishermen for generations, it offers a unique experience where the fish is caught at night in the waters of the archipelago and cooked directly by the same hands that pulled it from the sea. The place looks out onto the seafront, with a view of the wild rocks plunging into the azure sea. Among the specialties are fried swordfish meatballs, lobster soup and the freshest grilled fish.
At the table
Il veliero is a trattoria on the seafront of Marettimo where the Bevilacqua family brings to the table fish caught in the waters of the Egadi Islands.
Why you can trust it
Il veliero is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Location
Il veliero is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the kitchen
Services and features
The buffet brings together fried baby fish dipped in egg, swordfish meatballs, parmigiana and caponata, following the Sicilian tradition of abundant seafood starters
A house specialty served two ways: in tomato sauce and fried. The fried version stands out for its crisp coating and rich filling
A preparation that highlights the crustacean caught in the waters of the archipelago, served according to the traditional Marettimo seafaring recipe
The freshest catch is served grilled to preserve its taste of the sea. The saddled seabream stand out for their firm, succulent flesh
A dessert typical of the area, made with ricotta and chocolate over sponge cake soaked in liqueur, following the traditional pastry-making of the Trapani area
The figures
What visitors say
«From the sea to the table with no middlemen at all. The same hands pull the fish from the sea, cook it and serve it at the table.»
Reviews appear in the language each guest wrote them in.
In the making · From the sea
The fish served at Il veliero is caught directly by the Bevilacqua family at night in the waters of the Egadi Islands
The trattoria eliminates every intermediate step between catch and kitchen: the same fishermen cook and serve the catch
The freshest fish is served mainly grilled, a technique that preserves the authentic flavour of the day's catch
