Where are the best places to eat in Sicily?

Answers from Our Experts (1)

Sicilian cuisine is generally pretty good wherever you go and you could have an excellent meal even at the most obscure trattoria. Here are Forbes Travel Guide editors’ five favorite places to eat in Sicily:

1. Osteria da Mariano (Siracusa). Tucked away in an alley you’ll find this unassuming restaurant dedicated to showcasing the cuisine of the Monte Iblei region. Start with a fresh salad of oranges with onions and red chile flakes and be sure to try the house special pasta alle mandorle, which has a creamy almond sauce. Just be sure to act surprised when the owner brings little glasses of his housemade lemon liqueur for dessert.
2. Il Duomo (Ragusa Ibla). This internationally acclaimed restaurant combines tradition and innovation, the minimalism with the baroque. Sicilian chef Ciccio Sultano offers a vast array of dishes, from handmade pasta to local seafood and delightful desserts like a sorbet of mulberries picked off the tree outside the restaurant. The wine list is hyper-local and excellent and so is the service.  This is one of those memorable
3. Il Cuciniere (Catania). You’ll find unique dishes that offer new interpretations of classic Sicilian dishes here. Chef Carmelo Chiaromonte is originally from Modica and loves to showcase dishes and wines from near Catania, Ragusa and Siracusa.                       

4. Trattoria ai Cascinari (Palermo). A town and tourist favorite, Trattoria ai Cascinari offers traditional Sicilian and Italian fare in a welcoming environment. Tuck into specialties like local swordfish (pesce spada), sea urchin and red snapper and the house special eggplant meatballs. Despite its popularity, prices are reasonable here and children are welcome.
5. Casa Grugno (Taormina). A restaurant that’s considered one of the best in Italy, the cuisine at Casa Grugno is built around sourcing the best local and seasonal ingredients possible. Chef David Tamburini creates surprising dishes such as a vapor-cooked egg with a minestera of fresh vegetables and prosciutto or black pig with tamarind and potatoes cooked under ashes.

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