THE Restaurants in Sicily They are no longer those of the past. Travel and culture journalists are convinced Anne Hanley and Lee Marshall – for 40 years in Italy, great fans of the island – who in recent days have told about Telegraph how the island’s offer has changed where they are now “From the Snack Bar Bar in Slow Food style to creative trattorias, from country restaurants to some luxury clubs with Michelin stars who are redefining the concept of “Sicilian cuisine”».
So, they decided to select the 11 best restaurants in Sicily – of all kinds and type of price – in a summer that still sees it among the top trends, also thanks also to The gotopardo and the long wave of the second season of The White Lotus. Complete with celebration to confirm. To say: after the sighting in June of Tom Hanks on Sampieri beach – in the territory of Scicli – in July Monica Bellucci is expected in Palermo, where he will shoot Ketticedirected by Giovanni Tortorici and produced by Luca Guadagnino. Meanwhile, also for ordinary mortals on vacation, here are the 11 culinary addresses to be put on the agenda selected by the critics of the Telegraph.
North
Wine bar with a workshop from Bottega, to the Putìa rereads in a contemporary key the tradition of Sicilian putìe (shops). Here the kitchen is fast, but refined: the protagonist is the sandwich, but in a version that has nothing ordinary. The proposal ranges from tuna, mozzarella, mint, olive and hazelnuts to the pork lard, gorgonzola lard, pear jam and Modica chocolate. In accompaniment, a selection of local vintage wines and homemade desserts such as the biscuits to be combined with the Moscato di Pantelleria.
Kitchen type: street food Sicilian gourmet, with cutting boards and cold dishes.
Contacts: Instagram.com
Prices: €
A Palermo institution for over a century, born from a legendary meat soup that would have edited cholera. The environment preserves a lapist -style elegance, while the kitchen remains firmly anchored to tradition: bucatini with sardines and wild fennel, mixed boiled with green sauce and saffron, caponata, panels. The two -course tasting menus are an excellent opportunity to explore the Sicilian classics.
Type of cuisine: traditional Sicilian.
Contacts: casadelbrodo.it
Prices: €
East
A reinvented historical sign: from butcher to local cooking where the meat is the protagonist. Da Pennisi offers local cuts cooked at the moment, a very high level burger and a final cassata that alone is worth the trip. Carta: succulent steaks, rustic omelettes, Sicilian cheeses and a cellar from real connoisseurs.
Type of cuisine: contemporary carnivora with strong local roots.
Contacts: Dapennisi.it
Prices: €
A small family -run refuge in the tourist heart of the island. Tischi Toschi stands out for the loyalty to the authentic flavors of the island: impeccable caponata, pasta with sardines, dishes of the day related to the seasonality of the market. Chef Luca Casablanca personally selects the ingredients from local producers.
Type of cuisine: true Sicilian from Trattoria.
Contacts: tischitoschitaormina.com
Prices: €
Pizzeria and tavern immersed in nature, it is the temple of good drinking and simple cuisine made with criteria. The pizzas have risen slowly and seasoned with Etna ingredients; Porcini pasta is a seasonal must. The wine list is surprising: it ranges from volcanic red red labels.
Kitchen type: Pizzeria and Etnea cuisine with excellent wine selection.
Contacts: caveox.it
Prices: €
South
A collected and elegant family -run restaurant, where the fish of the day meets the imagination. Try: Sardinian soup according to the grandmother’s recipe; Large spaghetti with capers pesto, dried tomatoes and prawns: fishing frog with oregano, pine nuts and mint. The service is impeccable, never intrusive, and the wine list carefully explores Sicilian productions.
Type of cuisine: Sicilian marine creative.
Contacts: Hostariandelvicolo.it
Prices: €ff
Two Michelin stars for a restaurant that celebrates the peasant origins of the island with the author’s chips. The chef Pino Cuttaia signs poetic dishes, such as liquid orange with the mullet sauce and wild fennel. The tasting menu is a journey between evocations and memories: pasta with deconstructed norm; sea ​​urchins; Surprising desserts.
Type of cuisine: high contemporary cuisine with popular roots.
Contacts: RestaurantLamadia.it
Prices: €ff
After the closure of the fine dining Signed Craparo Accursio, the attention has shifted to his tavern. Atmosphere collected, research on raw materials, respect for seasonality and intelligent reinterpretations. Among the dishes: ravioli with ricotta and lemon; rabbit with almonds; unpublished cannoli.
Type of cuisine: Modern Trattoria with Author’s touch.
Contacts: Accursoristorante.it
Prices: €ff
Immersed in the greenery and a stone’s throw from Roman mosaics, this family -run restaurant offers a cuisine that blends sea and land with elegance. On the menu: Pasta with cuttlefish black with prawns and zucchini carpaccio; Fackaes stuffed with crunchy vegetables; home desserts. The environment is treated, with a romantic summer terrace.
Kitchen type: Sicilian Country Creative.
Contacts: facebook.com/ristorantealfogher
Prices: €ff
Chef Ciccio sultan melts architectural baroque and taste in a cuisine that enchants: very rich dishes of suggestions such as the gnocchi with cuttlefish carbonara, rock fish, pistachio and lemon. Or the pigeon chest with Jerusalem artichoke and mulberry. The room, elegant and discreet, welcomes customers in an eighteenth -century building.
Kitchen type: High Sicilian Baroque cuisine.
Contacts: Cicciosultano.it
Prices: €ff
West
An authentic and without frills experience: no menu written, only the fish of the day as soon as they are landed, served at a fixed price (30 €). Trils, sardines, squid, mixed salad, fruit and a final cannolo. All in a simple but warm place, ideal after a walk in the Belice’s mouth reserve.
Type of cuisine: sea, daily and informal.
Contacts: Piazza delle Metope, Marinella di Selinunte; tel. +39 335 6563751
Prices: €
Source: Vanity Fair
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