The Restaurant
Balìce
Milazzo (ME)
Traditional elements and modern textures come together in the Balìce restaurant in Milazzo, an open space in the heart of the town. With its colours and references somewhere between minimal and urban, at BalÌce there is a light atmosphere, where every restaurant myth is debunked and re-proposed in a new modern key by chef Giacomo Caravello.
Giacomo
Caravello
Weekly opening
DINNER | 19:30 - 22:30
Monday to Saturday
LUNCH | 12:30 - 14:30
Saturday and Sunday
Closing date
Tuesday
Reservations
Balìce RestaurantVia Ettore Celi, 15
98057 - Milazzo (ME)
(+39) 090 738 4720
www.baliceristo.com
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The cellar
Discover our wine selection
With over 200 Italian and international labels, the Balìce restaurant's wine cellar ranges from Italian to international wines with a special focus on our island: Sicily, a region of great terroirs.
Expertise, experience, research and a pinch of audacity form the basis of the selection, which is constantly growing and refining.
Expertise, experience, research and a pinch of audacity form the basis of the selection, which is constantly growing and refining.
Giacomo CaravelloExecutive Chef
Having always been fascinated by the world of food and good food, at the age of 24 he decided to change direction and pursue his dream of working in the restaurant industry. His tenacity in continuous research and constant inspiration gave rise to new and important collaborations, leading him to the role of sous chef at the Michelin-starred restaurant Signum in Salina for several years.
In 2019, the decision was made to open Balìce and return 'home', to his native Milazzo. This is where the idea of combining modernity and roots, ancient flavours and technique, respect for one's territory and openness to the world, living local and thinking global, takes shape.
In 2019, the decision was made to open Balìce and return 'home', to his native Milazzo. This is where the idea of combining modernity and roots, ancient flavours and technique, respect for one's territory and openness to the world, living local and thinking global, takes shape.
