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Category: Sicily Restaurants
Rated as one of the top two restaurants in all of Sicily, Ristorante Duomo is the realm of chef Ciccio Sultan. The cuisine is a combination of traditional Sicilian recipes and the creativity and flare of the chef. Chef Sultan tries to express the essence of the territory, the people, the wine and the food as it respects life on Sicily. “Rediscovering and bringing to light the lost flavors of tradition and renewing them in a modern and innovative, but respectful, manner.”
One of only two Michelin starred restaurants in Sicily (the other is Ristorante Duomo), La Madia is located in Licata (agrigento) and was voted best Restaurant in Sicily 2008 by Cronache di Gusto. Chef Pino Cuttaia, named one of the top 20 chefs in Italy by Gambero Rosso in 2008 and “Young restaurateur of the year in 2004 by Espresso Magazine. Chef Cuttaia’s passion for cooking and his life story are the stuff of legend having begun his career as an apprentice baker before becoming a pastry chef and then a butcher. After intense training in Piedmont under the tutelage of several quality chefs, he returned to his hometown in Sicily to open his own restaurant, La Madia.
The Tilotta family’s hotel, fully renovated in 2003, is in the center of the ancient mountain village of Erice. The restaurant (and hotel) has ‘magnificent’ views of Trapani in north-west Sicily. In addition to all of the superb aspects of the hotel, the restaurant offers great Sicilian fare with friendly service. Chef and proprietor Carmelo Tilotta serves fresh seafood, grilled meats and produce from local purveyors. The restaurant serves breakfast, lunch and dinner, all available from their terrace that features a spectacular view.
“Dehors” is the refined and elegant restaurant of the Hotel, open to guests and the public and renowned throughout Italy for a cuisine that goes from the traditional to the most innovative, always featuring Sicilian elements and offering a carefully selected wine list showcasing Sicilian Greats, the best Italian as well as French and International wines.
However, as Carlo Hassan, the maître d’hôtel, explains, in addition to the swordfish specialties for which the restaurant has come to be known, one should also try the simply prepared dentex and maigre fish, which are served naturally, without any “fancy sauces”, so they can be appreciated in all their wholesome freshness. The Charleston also offers an extensive selection of Sicilian cheeses, outstanding among which are the vastedda from Belice (the area between Palermo, Agrigento and Trapani, in the eastern part of Sicily) and the piacintinu from Enna, near the center of Sicily.