30 editor picks across Italy.
30 sicilian restaurants worth the trip across Italy, editor-ranked. All cuisines in Italy.
Osteria Mercede on Via Sammartino in Palermo's Politeama quarter is a 25-cover seafood-only room with nautical decor, carte runs raw plates.
OrderSpaghetti ai ricci di mare and the crudo di gambero rosso.
TipBook a week ahead at weekends. The 8-course tasting tracks the day's market.
Bye Bye Blues on Via del Garofalo in Mondello, the room where Patrizia Di Benedetto became Sicily's first female Michelin-starred chef in 2010.
OrderThe chef's tasting menu; pasta con bottarga di tonno is the most-photographed primo.
TipClosed Tuesday lunch. The 6-course tasting is the entry point; book the patio in summer.
Buatta on Via Vittorio Emanuele in Palermo is the city's flagship cucina povera room, a Michelin Bib Gourmand for seasonal Sicilian plates inside.
OrderSarde a beccafico and the caponata, the carte flagships.
TipBook ahead. The mixed antipasti for two is the efficient lunch order.
Limu in Bagheria 15km east of Palermo holds one Michelin star under chef Nino Ferreri inside the 1565 Torre Ferrante, a lemon-themed contemporary Sicilian.
TipClosed Tuesday. The lemon-themed tasting is the signature; book the upstairs terrace at sunset.
Buatta Cucina Popolana on Via Vittorio Emanuele in Palermo is the city's flagship cucina povera room, a Michelin Bib Gourmand for seasonal Sicilian plates.
OrderSarde a beccafico and the caponata, the two flagships of the Palermo carte.
TipBook ahead, this is the busiest mid-range room in the city. The shared platter starter for two is the efficient lunch order.
Piccolo Napoli on Piazzetta Mulino a Vento in Palermo's Borgo Vecchio quarter is a 70-year family seafood trattoria; the carte changes daily with what.
OrderSpaghetti con bottarga and whatever crudi arrived that morning.
TipLunch only most days. Book one day ahead; the daily catch board is dictated verbally.
Le Angeliche in Palermo's Capo market is a four-women-owned bistro with a hidden garden courtyard, serving market-sourced Sicilian plates from breakfast.
OrderPasta alla Norma and the sarde a beccafico, with a cassata to finish.
TipBook the secret courtyard table by phone. Closed Sunday evening and Monday.
Le Angeliche in Palermo's Capo market is a four-women-owned bistro with a hidden garden courtyard, market-sourced Sicilian plates from breakfast.
OrderPasta alla Norma and the sarde a beccafico, with a cassata to finish.
TipClosed Sunday evening and Monday. Book the secret courtyard table by phone.
Piccolo Napoli on Piazzetta Mulino a Vento in Palermo's Borgo Vecchio is a 70-year family seafood trattoria; daily carte dictated by the morning market.
OrderSpaghetti con bottarga and whatever crudi arrived that morning.
TipLunch only most days. Book one day ahead; the catch board is dictated verbally.
Bye Bye Blues on Via del Garofalo in Mondello was Sicily's first female-chef Michelin-starred room under Patrizia Di Benedetto, holding the star from 2010.
TipClosed Tuesday lunch. The 6-course tasting is the entry point; book the patio April to October.
Corona Trattoria on Via Marconi in Palermo's Liberta quarter sources seafood daily from the city's fishermen, with a modern raw-plate carte alongside.
OrderBucatini con le sarde and a plate of gambero rosso crudo with bottarga.
TipBook three days ahead at weekends. The chef's tasting is the kitchen's verdict on the day's catch.
Casa Charleston on Via Magliocco in Palermo reopened in 2025 in its original 1967 home, the former Pasticceria Mazzara, with a ground-floor cafe and bistrot.
OrderThe historic melanzana Charleston and the house cassata, finished with a glass of Marsala Vergine.
TipCafe-bistrot at ground level for lunch; the first-floor restaurant is the formal Sicilian carte. Book the upstairs two weeks ahead.
Ai Cascinari on Via D'Ossuna in Palermo is a 1949-founded Slow Food trattoria behind the Capo market; Sunday lunch carte runs the full cucina povera.
OrderPasta con le sarde and the Sunday anelletti al forno, the cucina povera baseline.
TipBook ahead for Sunday lunch. The room turns three times; gluten-free pasta with notice.
Bisso Bistrot at the Quattro Canti in Palermo is a former bookshop turned communal-table bistro for Sicilian classics, no reservations, queues most nights.
OrderPasta alla Norma and the involtini di melanzane, with house red.
TipNo reservations; arrive early. The communal table fills first.
MEC Restaurant on Via Vittorio Emanuele opposite Palermo Cathedral holds one Michelin star inside an Apple-computer museum, chef Carmelo Trentacosti.
TipClosed Sunday. The caponata with Modica chocolate is the signature opener; book the balcony table.
Bisso Bistrot at the Quattro Canti crossroads in Palermo is a former Casa del Libro bookshop turned communal-table bistro for Sicilian classics.
OrderPasta alla Norma and the involtini di melanzane, with house red.
TipNo reservations. Arrive 12:30 for lunch or 19:30 for dinner; the communal table fills first.
Trattoria Ai Cascinari on Via D'Ossuna in Palermo is a 1949-founded family room behind the Capo market, Slow Food praised for the cucina povera carte.
OrderPasta con le sarde and the anelletti al forno, the Sunday Sicilian standards.
TipBook a day ahead for Sunday lunch; the room turns three times. Gluten-free pasta is available with notice.
Gagini Restaurant on Via dei Cassari between the Vucciria market and Cala harbour in Palermo serves a contemporary Sicilian carte inside the 16th-century.
OrderThe chef's tasting menu, anchored by raw gambero rosso and the bottarga course.
TipBook two weeks ahead. The wine pairing is entirely Sicilian; the natural-wine extension flight is worth the supplement.
Ferro di Cavallo on Via Venezia in Palermo is the city's archetypal walk-in trattoria, no reservations, communal tables, chalkboard menu under 12 euros.
OrderPasta alla Norma and the polpette al sugo, the daily standards.
TipNo reservations. Arrive by 12:30 for lunch or 19:30 for dinner. Cash works fastest.
Nni Franco u' Vastiddaru on Corso Vittorio Emanuele at Piazza Marina in Palermo is the canonical pane con la milza counter, founded 1992 by a former Antica.
OrderPane con la milza maritato (with caciocavallo and ricotta), the Palermo street food rite of passage.
TipCash works fastest. The vastedda al lardo is the milder gateway; ask for it without spleen if you want the bread experience alone.
Osteria Ballaro on Via Calascibetta at the edge of the Ballaro market in Palermo runs a candlelit two-room space, Sicilian seafood carte and live music most.
OrderTagliata di tonno and the pasta con le sarde, with a Grillo by the glass.
TipBook ahead at weekends. Live music starts 21:30; ask for the back room if you want quieter.
Casa del Brodo on Corso Vittorio Emanuele in Palermo's historic centre has run since 1890, the city's last broth-and-boiled-meat house with daily-changing.
OrderTortellini in brodo and the bollito misto with mostarda.
TipClosed Tuesday. The 16-dish antipasto trolley is the value lunch; cash works fastest.
Ferro di Cavallo on Via Venezia in Palermo is the city's archetypal walk-in trattoria, no reservations, communal tables, a chalkboard menu of cucina povera.
OrderPasta alla Norma and the polpette al sugo, the house standards.
TipNo reservations. Arrive by 12:30 lunch or 19:30 dinner. Cash works fastest; service is fast and direct.
Osteria Ballaro on Via Calascibetta in Palermo runs a candlelit two-room dining space at the edge of the Ballaro market, seafood-leaning Sicilian carte.
OrderTagliata di tonno and the pasta con le sarde, with a Grillo by the glass.
TipBook ahead at weekends. Live music starts 21:30; ask for the back room if you want a quieter table.
Trattoria Da Salvo on Via Torremuzza in Palermo's Kalsa quarter runs a back-street seafood-and-pasta carte with daily-changing antipasti from the Vucciria.
OrderPasta con le sarde and the polpo bollito, the day's chalkboard antipasto.
TipClosed Tuesday. The piazza-side terrace fills first; book a day ahead at weekends.
Trattoria Da Salvo on Via Torremuzza in Palermo's Kalsa runs a back-street seafood-and-pasta carte with daily-changing antipasti from the Vucciria stalls.
OrderPasta con le sarde and the polpo bollito, the day's chalkboard antipasto.
TipClosed Tuesday. The piazza-side terrace fills first; book a day ahead at weekends.
Ke Palle on Via Maqueda in Palermo is the city's flagship arancineria, 20-plus daily flavours fried to order, vegan and vegetarian fillings labelled.
OrderArancina classica (meat ragu) and the porcini.
TipOpen 10:00-22:00 daily. Pistachio is the after-dinner sleeper.
Antica Focacceria San Francesco on Via Alessandro Paternostro opposite the basilica is Palermo's 1834-founded sit-down street food room, serving.
OrderPane ca' meusa and a plate of panelle e crocche.
TipThe terrace facing San Francesco basilica is the seat to ask for. The full menu runs late; counter is fastest at lunch.
Ke Palle on Via Maqueda between the Quattro Canti and Teatro Massimo in Palermo is the city's flagship arancineria, 20-plus daily flavours fried to order.
OrderArancina classica (meat ragu) and the porcini, the two most ordered.
TipOpen 10:00-22:00 daily. Vegan and vegetarian fillings are clearly labelled; the pistachio is the after-dinner sleeper.
Trattoria Da Pino on Via dello Spezio in Palermo's Borgo Vecchio is a family-run seafood-driven room, daily-changing chalkboard carte dictated by the morning.
OrderInvoltini di sarde and the spaghetti con le sarde, with a glass of Grillo.
TipCash works fastest. Lunch is the value entry; book one day ahead for Sunday lunch.
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