Fodor's Expert Review Nonna Lilla Trattoria Marinara

Located on the spit of land between Ganzirri Lake and the sea, this earnest little trattoria serves the freshest fish possible. A young chef, Gaetano Borgosano, has taken over the 60-year-old restaurant and has smartly kept its iconic dishes, such as fried mussels (stuffed with breadcrumbs and fried on the half shell) and fish meatballs in a Messinese ghiotto (sauce of tomatoes, capers, and celery) while introducing his own updates such as swordfish agrodolce. The menu is merely a guide, as the waiter will bring a platter of fresh fish to your table so you can choose from the daily catch.