Il Porticciolo sits near the port at the base of the castle headland, a straightforward fish restaurant with an emphasis on whatever came off the boats that morning. The menu changes daily but typically includes grilled swordfish, baked sea bream with capers and olives, and pasta with bottarga (dried mullet roe). The antipasto of smoked local fish and marinated anchovies makes a good start.
The dining room is simple, the service unhurried in the southern Italian way, and the house Cirò wine is reliable. It is busy at weekends when Crotonesi eat out in numbers — booking ahead on Friday and Saturday evenings is worthwhile.