Ke Palle Arancine d'Autore is a sicilian street food restaurant in Loggia, Palermo.
Editorially verified May 21, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Arancina classica, Arancina ai porcini, Arancina al pistacchio
Must order: Arancina classica (meat ragu) and the porcini, the two most ordered.
Tip: Open 10:00-22:00 daily. Vegan and vegetarian fillings are clearly labelled; the pistachio is the after-dinner sleeper.
Address: Via Maqueda 270, 90134 Palermo
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.
Signature: Pane con la milza, Pane e panelle, Sfincione
Order: Pane con la milza maritato (with caciocavallo and ricotta), the Palermo street food rite of passage.
Tip: Cash works fastest. The vastedda al lardo is the milder gateway; ask for it without spleen if you want the bread experience alone.
Ballarak on Piazza Magione in Palermo's Kalsa quarter is the city's first craft brewery and brewpub since 2016, four taps of house beer alongside a Sicilian.
Signature: Sfincione pizza, Burger di Suino Nero, Crocche
Order: Sfincione-style pizza and the Suino Nero burger, with the house IPA on tap.
Tip: The piazza-facing tables are the best summer seats. Tap list rotates monthly; ask which beer is the freshest.
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.
Signature: Melanzana Charleston, Pesce spada alla ghiotta, Cassata
Order: The historic melanzana Charleston and the house cassata, finished with a glass of Marsala Vergine.
Tip: Cafe-bistrot at ground level for lunch; the first-floor restaurant is the formal Sicilian carte. Book the upstairs two weeks ahead.
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.
Signature: Caponata, Spaghetti con le sarde, Involtini di sarde
Order: Involtini di sarde and the spaghetti con le sarde, with a glass of Grillo.
Tip: Cash works fastest. Lunch is the value entry; book one day ahead for Sunday lunch.
Gagini Restaurant on Via dei Cassari between the Vucciria market and Cala harbour in Palermo serves a contemporary Sicilian carte inside the 16th-century.
Signature: Tasting menu, Crudo di gambero rosso, Bottarga risotto
Order: The chef's tasting menu, anchored by raw gambero rosso and the bottarga course.
Tip: Book two weeks ahead. The wine pairing is entirely Sicilian; the natural-wine extension flight is worth the supplement.
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.
Signature: Tasting menu, Pasta con bottarga di tonno, Pesce del giorno
Order: The chef's tasting menu; pasta con bottarga di tonno is the most-photographed primo.
Tip: Closed Tuesday lunch. The 6-course tasting is the entry point; book the patio in summer.
