71 Best Restaurants in Sicily, Italy

Starting in 1968, the mini-empire of owner Alfredo Olivieri was built one granita and one pane cunzato at a time, and no summer on Salina is complete without a stop at his little shop off the Marina Garibaldi piazza in Lingua. You'll find all the classic granita flavors (almond, coffee, lemon, pistachio), but it's the seasonal fruits that shine here: mulberry, fig, wild blackberries, watermelon, and cantaloupe. For something more savory, the overladen open sandwiches known as pane cunzato (one recent August they served 1,500 in a single day) pile on the signature flavors of the region. Look for the "Eoliana" full of capers, olives, anchovies, peppers, onions, and tomatoes. Olivieri also has a full-service trattoria and a bakery, both steps from the original panineria.

Lawyer-turned-baker Valeria Messina has singlehandedly revived the use of heirloom grains in Catania. At her welcoming little corner bakery, she uses tumminia, perciasacchi, maiorca, and timilia flours to create crusty sourdough loaves, focaccia, buttery biscotti, and traditional pizza marinara. Don't miss her schiacciata (a sort of filled pizza) stuffed with the ingredients of the season, from broccoli or chicory to roasted peppers with mint or anchovies and capers.

You'll smell this panificio and focacceria before you arrive, as the scent of baking bread wafts down the street. The 45-year-old Francesco Arena works with ancient grains (like tumminia, perciasacchi, and rusello) and a hearty mother yeast to produce tender focaccia topped with everything from sun-sweetened tomatoes to escarole, crusty loaves, ham-and-cheese filled pidone, and the flakiest croissants. Arena has bread baking in his bones; his nonna opened the first family bakery in 1939, and his father followed suit with his own in 1970.

Even on rainy days (which admittedly there aren't many of), the sun seems to shine bright here. They serve arguably the best granita in the Catania area; the pistachio is so creamy you'll swear they added dairy. The blood orange highlights the robust flavor of the local citrus while the lemon is refreshingly bright, sweet, and tart and the chocolate is dark and rich. Area residents pop in to have granita with warm brioche for breakfast, lunch, or as an afternoon snack (yes, granita counts as lunch).

What Americans know as Sicilian pizza quite frankly doesn't exist in Sicily, but at this historic café and pizzeria that's been around since the 1800s, you'll find the real pizza siciliana. Though you can find the dish throughout the area, especially in Viagrande and Zaefferana, Urna is said to be its inventor: they stuff tender calzone pastry with Tuma cheese, anchovies, and black peppercorns, and then deep fry the half-moon delicacy. The result is a gooey, savory, flaky delight. Eat it in the outside garden or get it to go.

Arancine—fried rice balls—are ubiquitous all over Sicily, but rarely do you find them prepared while you wait or offered in such a range as in this little snack shop near Porta Trapani. The menu lists more than 35 varieties, which include swordfish, smoked salmon, and curry fillings, as well as vegetarian and vegan options. They make ideal stomach-fillers at any time, not least as snack lunches on the go.

This wholesaler specializes in oysters, mollusks, and crustaceans, and offers a tasting room that has become an obligatory stop for seafood aficionados in town. There are 24 kinds of oysters, all manner of clams (including Galician percebes), local red prawns in several sizes, and a tank of lobsters and crabs as well as fresh seasonal tuna. Choose between having your fish raw, steamed, grilled, or a la gratin, and dine in the simple blue and white conservatory while enjoying a glass or two of local white wine. They also make a fine fish couscous (one portion is ample for two people).

There's a regular trickle of locals to this gelateria conveniently located opposite the hydrofoil port. Most opt for the local favorite: ice cream in a brioche with a couple of wafer biscuits poking out. But it's not just the creamy and tangy ice creams that pull in the crowds, there are also delicious granitas, cakes, and desserts on offer, like the semifreddo cheesecake topped with fresh strawberries or blueberries. There's limited seating outside, and it stays open late.

Located in the Ognina port, the little Nitto empire has exploded: what began as a mobile market in the 1960s (from the back of a Piaggio Ape) is now a standing fresh fish market and series of restaurants. Locals line up outside the little market to get their daily catch, while next door the fast-casual restaurant serves some of the best-prepared seafood in the area, including squid ink pastas, skewers of grilled fish, and raw seafood platters.

In the picture-perfect medieval town of Randazzo, high on the northern side of Etna, this generations-old bakery sits at the foot of the basilica in Piazza Santa Maria. Now run by Giovanna, the daughter of Santo, the pasticceria is especially known for its exceptional gelato and granita, which are made with all natural products, with no artificial bases, colors, or flavorings. Look for an upgrade to the tastes you already know and love, such as rich and creamy pistachio gelato studded with orange zest and candied pistachios. Or try a seasonal granita with flavors informed by the wares of local farmers, such as wild mulberry, yellow raspberry, apricot, or prickly pear.

In the Sicilian food world, the name Giuseppe Arena is synonymous with sweets. He's a maestro gelatiere (master gelato maker) who specializes in artisanal gelato, sorbet, and granita, working with fresh fruits of the season and products from the region, such as hazelnuts from the nearby Nebrodi mountains. He made his first granita at age seven with his grandfather, and through a series of competitions has been called one of the best gelato makers in Italy.

In the heart of the fish market, you'll find the best fritto misto in the area. Walk up to the little counter on the stone balcony overlooking the action and place your order for a paper cone of fried seafood made with the lightest and crispiest batter. They even offer the choice of an all-vegetable option or "no spines" (senza spine) if you prefer your order not to have the small whole fried fish. Give them your name and find a spot at one of the nearby standing tables while you wait.

This refreshingly atypical spot raises simple Sicilian street food to new gastronomic heights. The exuberant owner, Rosario Umbriaco, has won national prizes for his arancini; try the version with two strata of rice and melted saffron Piacentino Ennese cheese to find out why. He also makes what may be the most divine cannoli in Sicily, frying the tubular wafer in olive oil, rather than lard, and filling to order with cool, fresh, just-sweetened ricotta and candied orange from Noto’s famous Caffè Sicilia. In summer there are tables outside.

The brainchild of La Madia chef Pino Cuttaio, Uovo di Seppia is a combination kitchen, cooking school, shop, and bar where you can buy exquisite fresh and stuffed pasta, hand-made bottled sauces, biscuits, cakes, and other gastronomic goodies to take away. Saturday night is arancino and champagne night, kicking off at 6 pm. Check the website for other events.

Pick up lunch or dinner to go from Al Castello, perfect for a seaside picnic or a meal at your Airbnb. They roast whole chickens daily (rotisserie-style) and have an impressive line of baked pastas, roasted potatoes, sautéed or grilled vegetables, and involtini stuffed with cheese, bacon, or pistachios. The storefront is tiny (there's no on-site dining), and it's best reached by foot; Via Re Martino is the main artery of Aci Castello and has extremely limited parking.

This little gem of a seafood restaurant right on the coast serves wonderfully fresh seafood. It is a very informal dining experience, with friendly staff and excellent prices.

Ideally located for people-watching on Noto's main thoroughfare, this place serves up jam-packed panini, with most of the ingredients (including meats) supplied by local producers, who also subscribe to the slow food movement. Once you've had your fill, you can head next door to their store to stock up on high-quality Sicilian gifts. 

Part concept store, part bar, and part fine gourmet dining experience, this unique eatery is built into a grotto underneath the Chiesa di San Carlo and specializes in deceptively simple grilled dishes and contemporary cocktails. There's live music on the weekends, but it's quite laid-back and unobtrusive.

For a quick lunch, stop by this eatery right off the port. They specialize in sandwiches, fish burgers, and five different options for fritto misto. 

Turn-of-the-20th-century wooden cabinets, marble-top tables, and cast-iron ovens characterize this neighborhood bakery, celebrated for its Sicilian snacks and inexpensive meals. The big pot on the counter holds the delicious regional specialty pani cà meusa (boiled calf's spleen with caciocavallo cheese and salt), but the squeamish can opt for chickpea fritters or an enormous arancina (stuffed, fried rice ball).

This food van, parked at the start of the main boulevard Viale della Vittoria, has been selling pane e panelle (soft bread rolls stuffed with deep-fried chickpea flour fritters) since 1954. If you are interested in other traditional street food, look out for the Grattatella van (ice shaved to order and served in cups with fruit syrups) and U Panuzzu Ca Meusa (soft rolls with spleen, lemon, and ricotta), both of which have no fixed place, but the Grattatella is often in the resort of San Leone in the summer, while U Panuzzo can be found at lots of local summer events.

This charming pizza restaurant has a fantastic array of pizza toppings, from the classic margherita to seafood. Personalize your pizza toppings and pair your meal with a selection of great antipasti for a filling and satisfying meal.

For some of Taormina's best granita, with changing flavors depending on the season, try Bam Bar. It's so popular that it's likely you'll have to queue, but it's worth it.

This tiny café is located right in the square just below Castello di Sperlinga, and is an excellent place to grab a quick drink, panino, or light meal. The bar owner is also very helpful with visitors and acts as the unofficial tourist information office.

Just off the pier where the hydrofoils dock, this modest little café serves simple pastas, sandwiches, and fresh-from-the-oven sweets. At breakfast, look for warm brioche, granita, and freshly squeezed fruit juices while in the evening, it's a gathering place for aperitivo. Open even during the off-season, it's a lovely place to dine and watch the port traffic while soaking up the Mediterranean sun. 

Throughout Sicily there are fierce arguments about who makes the best granita, and everyone has an opinion. But for many Messinese, the end of the discussion is Bar del Sud, a neighborhood favorite since 1968; their dairy-free granita is spectacularly creamy and resembles gelato in its consistency. Sit at one of the tables on the narrow sidewalk or order directly from the counter.

Even in the off-season, this little port café serves a reliable breakfast, with flaky croissants (often filled with marmalade) and good strong coffee. In the evenings, it becomes a gathering spot for aperitivo, where locals gather for a gin and tonic, Negroni, or spritz.  

If you want to expereince Italian street food, Marsala-style, try this small shop named for the ropelike pasta that is typical in Trapani province, and offered here in cartons for consuming either at one of the tables in the piazza outside or as you walk along. Order the type you prefer ("classic," wholefood, or gluten-free), choose your sauce, which could be seafood, meat, or vegetarian, and order whatever additions take your fancy, maybe fresh breadcrumbs with garlic, Sicilian pecorino, toasted pine nuts, or baked ricotta. Wine, beer, and soft drinks are also available.

Just steps away from Quattro Canti, this smart snack stop has everything you could want to accompany a break from sightseeing: panini, house-made pastries and biscuits, ice cream, and good coffee. There are tables in the cozy interior and out on the pavement, and pastas, pizzas, and salads are also served if you want something more substantial.

Dive right into the hustle and bustle of Catania at Caffè del Duomo, which has handmade cookies and cakes and a great local atmosphere. The piazza-front location is the main draw, but the fantastic cannoli are another reason to stop for coffee and watch the world go by.