Mediterranean cuisine restaurants Sicily

According to the locals, it is one of the best trattorias in Cefalù. In fact, the restaurant is always full and it is better to make a reservation, especially for dinner. The setting is rather chic, just like the plate. The octopus salad with asparagus sauce as a starter, the plate of "crudi", seafood in carpaccio and tartar, will whet your appetite. The fresh pasta is marvellous, well prepared, and the swordfish rolls succulent. We love the attentive service and the Sicilian family atmosphere.

The house has been in existence since 1877, that's saying something! In an authentic décor of an old 19th century wine press, this restaurant offers traditional seasonal cuisine. Specialty risotto, meat such as Nebrodi pork or game; here, everything is homemade and Antonella will often surprise you with pleasant culinary attentions. The risotto with pistachio or the caponata with bitter chocolate are worth a visit. A good address at low prices.

Castello Cameni is the hotel restaurant of the same name. Sicilian cuisine of local and seasonal cuisine with Italian and international influences. Fish and game specialities not to be missed, including the Fameux black pig. Sausages and homemade cheeses such as the ricotta di Vizzini (molle cheese) or ennese ennese (saffron cheese). Among Chef Anna Sinagra's specialities, we will note his paccheri to calamari and cherry tomatoes on eggplant cream, his thousand-sheet to swordfish and tomatoes, capers and olives, or his black chocolate cake 70% and conference pears topped with hazelnut foam. The wine list is of quality.

This grocery store of local gastronomic products turns into a lunchtime restaurant as the market closes. You can then let yourself be tempted by all the specialities on display, each one more tempting than the next. And you don't even need to know how to speak Italian: you just point and you're tempted! The assortment ofantipasti is delicious, all accompanied by a good wine. Cheese boards with pistachios and jams or cold cuts are also recommended.

It is the restaurant of the Eremo della Giubiliana - a 5-star Relais & Chateaux hotel - run by the chef Giorgio Ruggeri. It offers a revisited cuisine of territory inspired by the aristocratic tradition of the Iblean highlands. The result of research into the original products of this region and their quality, this cuisine is in the image of its setting: refined, full of history and evolving. The menu is varied, the chef works admirably with meat and fish. Impeccable service, sumptuous setting. Cooking school. Wine cellar.

A restaurant, a brasserie type very close to the sea. Good service and excellent dishes. Ideal for quick snacks or pizza.

Here is an address a little far from the hustle and bustle of the main street and therefore less touristy, and that's good! With a micro-terrace, and its small room always well filled, this trattoria offers plates of local and delicious fish such as busiate (fresh pasta from Trapani) with clams and mussels or squid ink, the traditional fish couscous which here is sprinkled with saffron, very successful, or the stuffed squid. An unpretentious good address where it is good to make a reservation in view of the few tables available.

Located a little before Ortigia, here is a brand new establishment, managed by Fred and Fiora in the kitchen. The super star of the menu here is the pizza! The restaurant regularly wins contests because it pays special attention to the levitation of the dough. And you can find it in all its forms: tasting pizzas with spontaneously fermented dough, wholemeal pizza, or with organic Sicilian flour, the choice is already original. The toppings are also original because here the pizza can be broken down into small toasts. An original concept!

A small address known to the locals, hidden in a recess near Piazza Cutteli. A large room and a small patio-like courtyard nearby allow you to enjoy delicious pizzas cooked over a wood fire. The house's signature pizzas are particularly original, such as the Santa Daniela, which is particularly good, with mozzarella, philadelphia, tomatoes à la carrettiera, speck and pistachio kernels. You can also order take-away to eat in a park. Friendly service, fresh and well prepared products.

This café-bar-restaurant enjoys an exceptional location, opposite the mill that houses the Marsala Salt Museum. What a pretty picturesque setting with small piles of salt lined up as a backdrop! The terrace is pleasantly furnished with comfortable wrought iron armchairs and pretty pastel blue wooden chairs. There is also the possibility to pick up various snacks or have a real feast. A tip, taste the grilled cuttlefish with its lemon filet and the famous busiate alla trapanese. A real treat. A must for tourists.

One of the best restaurants in Messina, very Sicilian, simple, with 3 small comfortable and well decorated rooms. Excellent address. Think of reserving and planning your best clothes for the occasion. Chic ambience!

The undeniable strong point of his restaurant is none other than his terrace with a view of the sea and the Valley of the Temples. These places are also popular, you will have to reserve them. Local dishes are served here, cooked with local ingredients, and the tourist menu of culinary discovery (made with seriousness) is delicious. The house exists since... 1919, as much to say that it knows the recipes of Sicilian grandmothers! Very extensive wine list. No tourist attractions here: the cuisine is copious and tasty, the service is warm.

It's an institution in Marsala. This is the^third generation of pastry chefs since founder Benedetto De Gaetano, who opened his shop specialising in Sicilian confectionery and artisanal ice cream in the 1900s. Today it's an excellent address for the hungry and the budget-conscious. On the pastry side, you will find the great classics of Sicilian desserts: cassata, cannoli? The shop window is made up of a thousand little sweets. The choice will be Cornelian.

It is in a magnificent establishment dug into the rock that the young starred chef Vincenzo Candiano operates for a high-flying local and seafood cuisine, since the table has one star in the Michelin guide. Among the specialities, we can mention the yellowfin tuna on "caponata de Modica", the rabbit stuffed with Bronte pistachios and bacon, a kill, or the mackerel terrine with courgette leaves and dried tomatoes. There is no better place in Ragusa Ibla to discover the local and Sicilian gastronomy.

A tourist address and a great place to stay. You come here to sit on a terrace directly on the seafront, very close to the cathedral and the Kasbah of Mazaro. In spite of the world on the terrace, the service is fast and courteous. In the plate, very good fish couscous, specialty of the region, as well as spaghetti with sea urchins. The pizzas are excellent too. Some are seafood (mussels and clams) for those who would like to try this strange combination. Good value for money for all the dishes. An unpretentious address.

Address recommended by the locals. Nice restaurant of traditional cuisine, where the busiati , the typical pasta of Trapani, is excellent. It also serves fish couscous, another great specialty of the region. The spaghetti al nero di seppia (with cuttlefish ink) is a must try for seafood lovers. Served a little cold, however. One appreciates its micro-terrace which also allows to taste the popular atmosphere of the district.

This small restaurant with its comfortable and elegant chairs, hanging green plants, wall-mounted enoteca and pretty crockery is chic. Yet the prices are reasonable, so don't deprive yourself! The octopus carpaccio was divine, as was the Trapani style busiate pasta, handmade with nuts, Sicilian pesto and red shrimp. The flavours are very well balanced. For dessert the Sicilian cannoli and cassate are particularly good.

Better known as "Dal dottore" (at the doctor's), this restaurant is a landmark for Palermitans who have been coming here for over 120 years to enjoy a healing meal. During the smallpox epidemic of 1910-11, it was broth (brodo) that warmed hearts, now it is fish starters and primi of all kinds that gourmets come here to order, not forgetting meat. A typical Sicilian restaurant where fish and seafood - especially sea bass and prawns - are excellent. A good dinner guaranteed!

Just a stone's throw from the Teatro Politeama and (another more recent reference!) opposite the new Disney department store in Palermo, this address is a historic institution. The house exists since 1826! It is certainly the best place to taste the tastiest cuties in Palermo. And all the other Sicilian specialties to eat on the go: arancini, krapfen (fritters), timballi (stewed pasta timbale)... Also a wide selection of sodas and traditional drinks made in Sicily. A stopover is a must during a stay in Palermo.

In the Garibaldi Theatre Square, there is a restaurant offering hearty antipasti and good pizzas in the evening. The restaurant is also open for lunch, but the heat in the square is unbearable. So it is better to eat indoors. You will then discover the two huge red curtains that decorate the room like a theatre stage. The setting and the plates are rustic, but that's exactly what you come here for, the authenticity of Sicilian family dishes.

Pizzeria close to the castle square and enjoying a magnificent view of the sea from its pretty terrace. The products used are of quality, the flour is organic and local. A good address for the amateurs of real light and tasty pizzas. The welcome is particularly warm. We recommend the tuna and onion, tomato and mozzarella pizza, or the samaritana, with tuna eggs and mozzarella di bufala, to stay in the Castellammare theme. Also a good choice of vegetarian options.

A very friendly and lively address, with a bar, restaurant, galateria, grocery store. The small dining room is a white and blue hut, bright and relaxed, overlooking the sea. Here you can eat antipasti, fresh fish, pasta, salads, on the menu some typical dishes are stamped with the Sicilian flag. It is tasty and generous. It's a small family business that works well, and is open 24 hours a day for a late night drink or an early morning coffee. A few tourists rub shoulders with the locals

Simple but carefully prepared kitchen with fish and seafood. The gnocchis bottarga e gamberetti, to the frenzy in French, i. e. dried mulet eggs, and to the gambas are served on a crispy crispy and wavy snug. Carpaccio of fish, oysters, the choice of the treasures of the ultra-fresh sea is wide. The quantity and the service are not being reproached either. Preparation with love in the kitchen, family atmosphere and warm welcome of the boss.

In San Leone, 10 min below Agrigento on the seafront, this restaurant integrated into the Costa Azzurra hotel is an excellent stopover. The menu is very varied and translated into French. The locals often come to eat there. You will have the opportunity to taste among their specialities the couscous with fish trapanese or the pasta alle sarde, pasta with Sicilian sardines, a real treat. A wide choice of dishes to take a look at the best Sicily has to offer, in a room where artists are regularly exhibited.

A very good surprise that this small restaurant located in a former palace and not far from the lively Piazza Ballarò. Held by siblings in 3: Nicolas speaks French while Julia provides the service of Chef Diego. The Arancine are excellent, like ravioli to shrimps. All accompanied by a good glass of Sicilian wine will make your happiness sure.

In this trattoria, everything is homemade, especially the fresh pasta. A seasonal cuisine, where the fish is chosen on the port. The antipasti Fontana d'Ercole will give you a foretaste of the region. Among the specialties, we recommend the busiate (pasta) with walnut pesto, clams and shrimps; the cavatelli (ricotta ravioli) or desserts such as the famous cannolo or cassata. A popular address where it is best to book in advance.

This restaurant has set a requirement to use only local and seasonal products. Even the meat is from Favignana whenever possible, if not from Sicily. But it is above all the compositions that are remarkably creative. What about millefeuille with ricotta and Sicilian blackberry jelly, tuna in citrus and strawberry tartar or carpaccio with pistachios? The list of pleasures is long. So as not to spoil anything, the room is as modern as the kitchen, with beautiful photos on the walls, and the terrace is distinguished. A favorite.

Here is an affordable, elegant and refined gastronomic table, stamped "slow food". On the menu, Aeolian specialities, revisited with sophistication, like the octopus tentacles artistically arranged with pearls of Cantalupo melon or this carpaccio of Mazzara red prawns with orange and bitter cocoa on a bed of peaches. The chef's speciality is the IDDU pasta "the vision of Stromboli", with a black crepe, ricotta from Vulcano, orange zest, red prawns, candied tomatoes and Bronte pistachios. Unique! The choice will be difficult.

A good-natured (and maybe even kid-friendly) pub-restaurant near the Galleria Vittorio Emanuele III. The menu is particularly extensive. There are many vegetarian and gluten-free dishes. There is a large selection of salads, paninis and well executed pizzas. Without being a gastronomic address, the Gli Atenati is a nice place for a cheap dinner in Messina until late, but above all a good bar to enjoy a craft beer. The atmosphere is particularly local, which is its charm.

This new restaurant, with its terrace in front of Punta Petrolo in the center of Castelmare del Golfo, is without a doubt one of its best restaurants. The Sardinian polpette (sardine dumplings with tomato) are absolutely divine as a starter, as are the sea urchins. Here we serve perfectly grilled whole fish or delicately marinated fish fillets. The chef's welcome is equal to his 100% Sicilian cuisine, made from the best local fish and with an authentic taste in the plates.

This restaurant, run by the three Lentini brothers, promises a convivial moment thanks to the outstanding reception of the customers, and a pleasant gastronomic stopover. On the menu you will find typical dishes but concocted with very noble ingredients. For example: fish arancini with saffron cream as a starter, a trio of fish and shellfish (including red shrimps from Mazzara) put in a jar to sublimate all the flavours and smells of the ingredients - the house speciality -, and a lemon mousse with strawberry sauce to top it all off.

This trattoria, which is located on a small street perpendicular to the lungomare, offers honest Sicilian cuisine. The fish of the day is usually a good choice. It is accompanied by delicious grilled vegetables. One can also be tempted by the antipasto La Campagnola, an assortment of local starters, by generous and ultra fresh seafood platters or by pizzas, deliciously cooked in a wood oven. The service is very friendly. Do not hesitate to ask for a table in the backyard, very pleasant.

A little way from the other restaurants between the cable car and the Pensione Svizzera, this traditional trattoria serves hearty, good, typically Sicilian food, especially fresh pasta specialties. The linguine with shrimps and pistachios is a signature dish to try, as well as the assortment of crudo of the sea as antipasti: tuna in carpaccio, oysters, gambas, scampi, salmon tartar..., everything is divine! Very pleasant little terrace with a phenomenal view. It is advisable to reserve, however, as tables are scarce.

Impeccable service, abundant dishes despite the refinement of the kitchen and reasonable prices make it a valuable place. You can dine in the alley without too much meeting the groups that are walking through these gentle nights. Everyone says it: It is certainly the best restaurant in Cefalù.

Forget the classic pizza. Here they are revisited with imagination. Like the Pippinedda: local cheese, white mozzarella, Asina salami, a mix of greens, grilled almonds, dried tomatoes, or the Vicenza, made with black Sicilian wild pig's sausage, mozzarella, tomato sauce, mushrooms, artichokes? Also a range of vegetarian pizzas. The flour used is 100% organic. The place is also trendy with nice graphic and colourful wallpapers, because the place is also a nice bar to have a drink.

This family restaurant has been in existence since 1987. In the courtyard of a 17th century palace, which recalls the Muslim period of the island, tables covered in white under the lemon trees invite you to settle down. The setting is attractive, the modern kitchen in an Arab-baroque setting. The plates are as noble as the frame. Sophisticated nouvelle cuisine where Sicilian recipes are worked to perfection, like visual and culinary works of art. Bonus: Modena chocolate as a fabulous dessert! Ideal for a romantic dinner.

This new address stands out for its contemporary setting and original concept. On the "laboratory" side, fresh pasta is prepared in an open kitchen and sold to take away. Gnocchetti, pappardelle, fettuccine, trenette, cassatelle, treccioline, busiate... you will discover new kinds! In the restaurant, taste the famous pasta of course, but also fish or meat dishes from Sicilian recipes with a modern touch. Good wine list.

Unmistakable, this restaurant looks like a castle built on the sea, mounted with sculpted Liberty-style spikes. A la carte, Sicilian-style fish specialties of great finesse, revisited to be light and "green". As a starter, shellfish shavings on an exotic fruit tartar form an exquisite blend, while on the main course the sweet and sour pork fillet with Avola black red wine and almonds is as confusing as it is delicious. If the prices are high, the experience is unique: the chairs are Stark scratched and you can bathe from the terrace.

Between Agrigento and Villagio Mosè, a magnificent terrace with views of the valley of Temples. Very pleasant reception. It is a good thing. Ideal after visiting the archaeological site.

This trattoria offers a real Sicilian market cuisine, but revisited according to a contemporary culinary aesthetic, very imaginative both in textures and flavours. The setting is very elegant and the prices are high. The tasting menu is a nice discovery, especially the red prawns with ricotta and lemon. The octopus in spinach sauce on a mashed potato with capers is topped with a cuttlefish ink chip. For dessert, Modica's chocolate éclair with smoked salt, cinnamon, or cocoa bean cake, cream of rum.

Restaurant in the heart of the Ortigia market, question of freshness, it couldn't be better! Good choice of pasta and seafood dishes of course. Beautiful Sicilian specialities with a provenience of the products. Tuna tartars, prawns, oysters, a nice octopus and potato salad, and many meats and fishes prepared in the local style. Very good value for money. Very reasonable budget, and copious plates. Simplicity and beautiful products well prepared and seasoned as in family kitchens.

If you get tired of social life, you can always stop for dinner in the small port of Sferracavallo, less chic than Mondello, but renowned for its excellent fish restaurants. Well known to Palermitans, this address without fuss offers a menu of fish and seafood with a dozen choices in all for antipasti, primi and secondi, no more, but all at a low price. It is copious, very warm and appreciated by the locals.

As its name indicates, this restaurant offers grilled specialities, but the rest, especially pasta, is equally good, without forgetting the final cassata. Beautiful room overlooking green.

A good restaurant in Trapani known for its quality cuisine based on local specialties. Fish couscous is the main specialty of the house (even if the quantity of fish is questionable), but there are also some rare recipes from the island of Pantelleria (couscous and Pantesca salad), where the Arab influence is also very present. Tasty meat dishes in sauce and good hearty salads. Don't miss the original squid ink meatballs as an antipasti. Good wine list, reservation recommended.

For pizzas in Taormina, head to the Tiramisù trattoria! They are crispy, generous in quality ingredients and golden to perfection. Or go straight to dessert without going through the main course if you're dreaming of an excellent tiramisù! The Italian dessert par excellence is to die for! However, it would be a shame to miss out on, for example, fresh pasta with prawns and seeded pistachios, with confit tomatoes, courgettes, basil and lots of deliciously cooked flavours. The execution was perfect.

A noisy but pleasant atmosphere, and prices are quite reasonable. Good specialities based on aubergines and fish.

Taste the antipasti, very famous in this restaurant (but only on the menu), whose compositions are refined. The house offers almost exclusively delicious grilled fish dishes but also original seafood pasta such as fettuccine with citron, poutargue and prawns. Superb terrace in summer, quite lively. Efficient and French-speaking service. The Sicilian wine list is well stocked and of high quality. From the starter to the dessert, a tasty cuisine with fresh products. A very good address.

This small and typical family trattoria, in the heart of the old town, offers excellent quality Sicilian cuisine based on fish. Coming here is a bit like dining with a local family, as the mamma at the stove is as active as at home. The spaghetti al limone or the pappardelle alla marinara are delicious and a change from the specialities of the coast. Fresh homemade pasta prepared with love, fresh products and an irreproachable welcome make it a good little address for those who visit the charming town of Piazza Armerina.

It is the restaurant of Hotel Villa Athena. From a terrace with a breathtaking view of the Concorde temple, you can enjoy traditional cuisine revisited with products of high quality. Excellent cooked fish and meat, a map of well furnished wines and the most demanding palate. Small meals are served all day, ideal for a break after visiting the Temples valley. An establishment at the height of the panorama. Also bar with snack.

Well located in the city centre, this small pizzeria in a simple setting offers a wide range of cheap pizzas. Here, no matter what the decoration, the important thing is what's on the plate! The pizzas are reputed to be among the best and the number of visitors is proof of this. Five-grain dough, porcini mushrooms and other mushrooms, eggplant grilled to perfection, tasty tomato sauce, melting mozzarella, tasty parmesan cheese shavings, crazy pizza size, it's all there. We recommend a table on the terrace to enjoy the bustle of the street.