⚠️ Timetables, opening hours, prices and access conditions may change without notice, for reasons beyond our control (season, weather, decisions by operators, venues or local authorities). Before every trip, check the information with the relevant authorities and service providers.
Michelin-starred restaurant of chef Giovanni Santoro, a Linguaglossa native, in a historic mansion converted into a hotel. Meat from local farms, fish from the market and a cellar devoted to Etna wines.
Official websiteshalai.it→Beneath Catalan vaults on Via della Maestranza, chef Giovanni Guarneri has been cooking seafood since 1985: marinated red prawns, dishes made with cuttlefish ink and tasting menus.
Official websiteristorantedoncamillosiracusa.it→Osteria opened in 1996 next to Catania's fish market. Simple seafood cooking: linguine with tuna roe, paccheri with almond pesto and red prawns, and raw fish.
Official websiteosteriaanticamarina.it→Historic trattoria and wine bar in Trapani's old Jewish quarter, run by chef Pino Maggiore. The house speciality is cuscusu trapanese, hand-rolled couscous served with a fish broth.
Official websitecantinasiciliana.it→Historic address founded in 1834 opposite the church of San Francesco, under painted ceilings. Pane ca' meusa (spleen sandwich), arancine, anelletti al forno and pasta con le sarde, at a table or at the counter.
Official websiteanticafocacceria.it→Pastry shop and gelateria founded in 1892 on Noto's Baroque main street, run by the Assenza family. Almond or citrus granitas, cassata and pastries made with produce from the Val di Noto.
Official websitecaffesicilia.it→Founded in 1880, Sicily's oldest chocolate maker works cocoa at low temperature, following the method behind Modica chocolate. Also nougat, candied citrus and dry biscuits.
Official websitebonajuto.it→