Restaurants in Sicily
As Sicily is a city of mixed culture, Sicily restaurants offer cuisines blended with other cultures. Food in Sicily represents the mix of various cultures and combinations of fruits, vegetables, fish, nuts and pasta. Arab- and North African-influenced dishes are served at Fattoria delle Torri.
La Gazza Ladra serves pasta and seafood which have been the staple dishes of Sicilian population. If you visit the expensive restaurant like La Giara, the only difference would be the level of service and accoutrements. La Giara is one of the best restaurants in Sicily. Sicilians never compromise with the food for money. You can feel a lively dining experience when you visit Sicily. During summer most of the Sicily restaurants offer complementary lemon liqueur that is called Limoncello.
Travel + Leisure lists out Caffè Sicilia and Cantina Siciliana as the most popular restaurants in Sicily. Duomo and Ragusa is a pretty popular restaurant and is tucked along a winding street and they serve authentic menu of Sicily. Cantina supplies Sicily's most popular brands of wine such as Tasca d'Almerita, Morgante, and Salvatore Murana.
For a sit-down lunch, snag a balcony seat at the very un-Chinese Shanghai Trattoria, known for its eggplant caponata, pasta con le sarde, and a raffish setting straight out of a mafia flick.
For foodies, it’s worth travelling hours on dicey roads to get to Caffe Sicilia on the southeast coast for the unique cold patisserie dishes from chef Corrado Assenza.
With the only two-star Michelin rated restaurant in Sicily, chef Ciccio Sultano is in high demand.
Located in Noto’s historical district, Le Ularie restaurant specializes in fresh, simply prepared seafood.
This well-known restaurant, ranked two stars by Michelin, is tucked along a winding street in the old section of Ragusa, known as Ragusa Ibla. Small and formal, there is framed artwork along the walls and silk-covered tables set against long, champagne-colored drapes.
Chef Pino Maggiore started working at the Cantina Siciliana tucked away in the old Jewish ghetto of Trapani when he was just six years old.
Returning home to his native Sicily after years abroad studying culinary arts, Accusio Craparo has earned a reputation as one of the island’s most exciting new chefs. The Michelin Guide even awarded his restaurant, La Gazza Ladra, a coveted star.
An institution in downtown Palermo since 1834, this old school bistro is a top draw for gourmands, who come for the "slow-food" inspired focaccia sandwiches, deep-fried chickpea fritters, and arancini (rice balls stuffed with tomatoes, peas, and mozzarella).
For a romantic night on the town, La Madia Restaurant creates the perfect meal: chef Pino Cuttaia's merluzzo, pine-smoked cod with a hint of orange peel.
The restaurant serves some of the best seafood on the coast. The pasta in ﬁsh broth with red prawns and chopped pistachios is worth the stop.
In the former vaults of a palazzo in Modico, chef Peppe Barone continues his culinary experimentation on regional dishes like stuffed calamari, broad bean and ricotta ravioli, and u lebbru ’nciucculatu — rabbit cooked in chocolate.
Set in the Iblean countryside of southeast Sicily, the Hotel Masseria degli Uliva follows the typical plan of a 19th-century farmhouse with an internal courtyard.