Top Spots in Sicily

Chef Giovanni Guarnieri loves Sicily and opened Don Camillo in 1985 contributing to the rebirth and renaissance of this wonderful island. Awarded multiple times for its impressive wine cellars, the vaulted ceilings and stone on view identify Don Camillo's dining experience as one of Ortygia's most elegant ones. Crudo of crustaceans, braised-beef ravioli with Ragusano cheese, and outstanding tagliata di Tonno are some of the dishes of a real temple for gourmands where the extensive wine list is supporting the remarkable work done by Giovanni over the last decades. Among our favorite dishes are Noto almonds with Shrimps in black crust, Eggplant parmigiana with Ragusano, and the outstanding Spaghetti with Pachino tomatoes.

The best representative of Etna wine-making renaissance. He is Belgian and made wine on Etna for over 20 years now when the place was nobody’s land. Lots of stories to tell there… he is like a lonely wolf, a very tough character but beautiful crystal clear thoughts about life and wine.

Martina Caruso, head chef at Signum, pays homage to her land in a great interpretation of the colours and scents of Salina. Signum is not only a Michelin star restaurant, but a boutique hotel founded and run by the Caruso family, where hospitality is the key to discover and enjoy what Salina, and the harbour-village of Malfa. Best female chef 2019 - as per Veuve Clicquot and Michelin Italia - Martina Caruso is uplifting the colours of South Italian cuisine while giving new impetus to Sicilian hospitality. Together with her older brother, Luca Caruso, director of operations at Signum, they finally put the Aeolian Islands on the international map of Italy's most authentic, delicious and compelling destinations. Signum welcomes you on its terrace with a breathtaking view on the Tyrrhenian Sea and the near islands of Stromboli and Panarea. Seafood and vegetables are protagonists in Signum’s cuisine - although some rabbit and veal can be found in the menu - but the fil-rouge connecting with the surrounding wilderness are the capers featured in all shapes and sizes - even creamed in a savoury sorbet - so Salina will explode in your mouth, together with flashes of tomatoes, oreganoand the best extra-virgin olive oil served at your table. The wine list - artwork and dedication of Luca - is hyper-comprehensive of all the best Sicilian and Aeolian houses, with some outstanding Italian & International family estates and prominent growers.

Linguaglossa is a nice village perched on Mount Etna slopes where the Pennisi family after the humble founder "Saro" - master butcher and wise man - and the new generation Leonardo, Luciano and Maria Concetta. The Pennisi are butchers to begin with and then proud restaurateurs - 1* Michelin with they restaurant Shalai which is also a beautiful boutique hotel - with many stories to tell on the immediate slopes of Mount Etna. The pantry of their butcher-store/Osteria is abundant with carefully selected cheeses and the best local cured meats - lard, salami, porchetta, Nebrodi black pig ham - and some further dishes like veal tongue with pickled vegetables, the pork shank baked with potatoes and red apples, Ossobuco with rosemary gremolada , potato cooked in ash and Ferla mushrooms, etc. Beautiful family with a great artisanal/rural life knowledge and they have that amazing Sicilian disenchantment as they have felt forgotten for decades so their perspective is always real and visionary.

Corona Trattoria, nestled in the heart of Palermo, is not just a restaurant but a continuation of a storied family legacy steeped in the culinary traditions of Sicily. Founded in 2015 by Gianni Corona, alongside his wife Angela and sons Orazio and Alessandro, the trattoria is a culmination of a lifelong passion for seafood and traditional Sicilian recipes. This passion has its roots in "Piccolo Napoli," the historic restaurant in Borgo Vecchio, where Gianni honed his craft under the tutelage of his father Orazio, mother Rosetta, and brother Giuseppe, making the family's establishment a city landmark. Corona Trattoria prides itself on its solid seafood cuisine, a testament to an ancient family memory. The restaurant continues the tradition of seeking out and enhancing quality products, always strictly adhering to tradition. The goal is to ensure that every customer experiences the finest fish and the pleasure of the table, thereby continuing the legacy of providing exceptional culinary experiences to the people of Palermo and beyond. This endeavor at Corona Trattoria blends seamlessly with the detailed attention to quality and tradition noted by reviewers. The trattoria’s commitment to using only the freshest seafood from Terrasini, near the Gulf of Castellammare, and its carefully curated wine list featuring both natural and traditional Sicilian wines, echoes the family's dedication to offering the best. I strongly recommend the squid ink pasta with cuttlefish and bottarga: a nod to innovation and tradition, much like the restaurant itself. Other must-try pasta are subliminal Spaghetti alle Vongole and Casarecce with swordfish. Involtino di spatola and the Zuppa di Pesce (fish soup) are a standout choice.