Busiate alla favignanese
The island's typical pasta dressed with pesto alla favignanese and enriched with local red prawn tartare, the signature dish of the trattoria that balances flavours of land and sea.
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Dining · Favignana (TP)
Seafaring cuisine in Favignana with fresh fish from local fishermen
Eccellenza Italianacertificata 2026–2027ID 5673
Read on
The place
Trattoria Da Papù is a landmark of seafaring cuisine in Favignana, where fresh fish is supplied every day directly by local fishermen. Among the specialities, bluefin tuna stands out in various preparations, along with the sliced tuna in pistachio crust, local red prawns and bottarga. The signature dish is busiate alla favignanese with pesto and prawn tartare, alongside spaghetti al nero di seppia with sea urchin and tartare. The welcoming setting and family-run management make every dinner an authentic experience of Sicilian tradition.
At the table
Trattoria Da Papù is a landmark of Sicilian cuisine in Favignana, where seafaring tradition meets the family-run management of Rosario Santamaria.
Why you can trust it
Trattoria Da Papù 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
Trattoria Da Papù 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 island's typical pasta dressed with pesto alla favignanese and enriched with local red prawn tartare, the signature dish of the trattoria that balances flavours of land and sea.
Served with sea urchin and tartare, when the season and sea conditions allow, in a meeting of intense and delicate flavours.
Sliced bluefin tuna wrapped in a pistachio crust, uniting the island's prized fish with one of Sicily's noble ingredients.
A selection of fresh catch served raw, to appreciate the quality and freshness of the fish supplied by Favignana's fishermen.
A traditional preparation that brings out the flavour of local mussels through the simplicity of Sicilian seafaring cuisine.
A local delicacy featured among the house specialities, a testament to the island's tradition of preserving fish.
The figures
What visitors say
«The first course, busiate with pesto alla favignanese and prawn tartare, is truly the top dish, well made and balanced, a real showstopper.»
«Special mention for the sea-scented busiate, delicious.»
«Tasty dishes, excellent service.»
«The crudo di mare, the busiate alla favignanese, the tuna served in several ways, the impepata di cozze, the spaghetti with sea urchin when the sea allows it.»
Reviews appear in the language each guest wrote them in.
In the making · The method
Fresh fish is delivered every day directly by Favignana's local fishermen, ensuring maximum freshness and a strong bond with the territory.
The kitchen favours products from the island and from Sicily: local red prawns, bluefin tuna, bottarga and pistachio all feature in the house's preparations.
Rosario Santamaria's management ensures a warm atmosphere and personal care in every aspect of service, from the selection of ingredients to the welcome of guests.
