Lampedusa's cuisine is straightforward and good: fish caught that morning, grilled or baked with olive oil and lemon, served with capers and olives that taste nothing like their mainland counterparts. The capers grown on Lampedusa and the other Pelagian islands are famous throughout Italy — smaller, more pungent, and sold everywhere in jars of sea salt.
The main street and the port area have the bulk of the restaurants. Stick to the simpler places and order whatever the waiter says is fresh. Tuna and swordfish are local staples, along with sea urchin in season. Prices are reasonable by Italian resort standards.