Antica Dolceria Bonajuto

Antica Focacceria San Francesco

This three-level restaurant (casual food on the bottom, fine dining at the top) is one of the oldest in Palermo.... More

Caffè Sicilia

Cantina Siciliana

Cucina

To go with chef Roberto Giannettino's comfort dishes, Cucina serves just two local wines—red (Nero d'Avola) and white (a Catarratto-Inzolia... More

Duomo

The most famous restaurant in the region, the only one to get two stars from Michelin.... More

Fattoria delle Torri

Peppe Barone's sweet-and-sour rabbit was the best version I tasted.... More

Gemelli

Niçoise–North African fusion.... More

Il Mulino

Ciccio set up a reservation for us at his favorite trattoria, Il Mulino.... More

La Conchiglia

At La Conchiglia, a cliffside place that plays cheesy Italian wedding music, capers lend their winy, grapy quality like a... More

La Gazza Ladra

Try the branzino fillet with saffron and potatoes. ... More

La Madia

At this tiny place in his hometown, Pino Cuttaia s... More

La Pergola

The first choice of locals for swordfish <em>involtini</em> and spaghetti with sea urchin.... More

La Risacca

At La Risacca, a proto-Pantescan restaurant with wide-angle views of the water, we had systematically ordered the ubiquitous island specialty... More

Le Ularie

A dim, cool restaurant in the center of town that specializes in fish.... More

Lipadusa

Seafood, straight from the docks.... More

Masseria degli Ulivi

Panificio Carmelo Giuffrida

Gambaccini is a regular at Panificio Carmelo Giuffrida, where the pizza con patate, scattered with rosemary needles, starts exiting the... More

Ristorante Castiglione Franco

Our affair with tumma, a fresh cow's-milk cheese showered with fiery local olive oil, began at Ristorante Castiglione Franco, a... More

Ristorante Duomo

Ciccio Sultano's carob-wood-smoked snapper with green melon and pistachio cream is what I imagine Thomas Keller would cook if he... More