Teleferica

Situated just outside Randazzo, one of the villages with typical lava-stone buildings dotted around Mt Etna, this restaurant serves excellent local cuisine. Recipes featuring mushrooms and meat take pride of place on the menu, from antipasti such as the excellent mixed mushrooms to first courses of mushroom soup and mains that include a highly recommended “asado” (mixed grill) and an unmissable Nero dei Nebrodi capocollo ham.

Once through the entrance gate, make your way through an orchard planted with citrus trees to get to this restaurant occupying a charming, carefully restored 19C “palmento” (a building once used for fermenting wine) that has retained its magical and romantic atmosphere. Here, Giuseppe Raciti’s top-quality cuisine is showcased on themed tasting menus from which dishes can also be chosen à la carte. His dishes put Sicily centre stage, as does the excellent wine list, with specialities which the chef reinterprets in impressive, modern style. For us, the charcoal-grilled tuna ventresca with smoked

Having left its previous premises in Caltagirone, this old acquaintance of the Michelin guide has now opened in Catania, right in the city centre between period palazzi and avenues planted with oleander. In a simple yet elegant setting enhanced by works of art by Nunzio Fisichella (a painter devoted to depicting Etna and its many moods), the delicate cuisine continues to focus on Italy with occasional Sicilian influences in its ingredients, sauces, style of cooking and flavouring – nothing here is forced. Special mention should be made of the grilled quail, which is perfectly cooked in Sicilia

One of the most desirable and exclusive locations in Taormina, the St. George is situated in The Ashbee Hotel, an early-20C villa on the edge of Taormina’s historic centre which has retained all the charm of a private house with its elegant lounge and breathtaking terrace adorned with palm trees that frame the Straits of Messina. The cuisine comes courtesy of a partnership between Heinz Beck and resident chef Salvatore Iuliano. The three-starred Michelin chef’s instinctive elegance and gastronomic intuition combine with Calabrian-born Salvatore’s passionate and colourful take on Mediterranean

The Pennisi family business started in this butcher’s shop, which over time has expanded to include a restaurant serving excellent cuisine to guests who sit at small tables facing a counter where a fine selection of meat, salumi and cheeses is displayed. The menu features grilled meat options alongside filled rolls and hamburgers, as well as delicious cooked dishes that are both generous and substantial. We suggest asking staff for recommendations, as we did – we were not disappointed!

The elegant atmosphere at this restaurant is typical of Taormina and of Sicily’s old villas, with just eight tables laid out on a terrace adorned with bougainvillea and overlooking Taormina, the Bay of Naxos and Etna. The decor here shows real attention to detail, with an emphasis on the splendour of a grand old residence, while chef Roberto Toro creates typical Sicilian dishes reinterpreted with his own personal twist. His cuisine is showcased on various tasting menus, including a vegetarian option, from which dishes can be chosen à la carte style. We particularly enjoyed the chef’s signature

Although the view from this restaurant takes in the sea and the mountains alike, it’s the latter that inspires the menu. It features inland specialities cooked with the best local ingredients. Suckling pig is a particular favourite, appearing in a number of different guises, including cured ham and meat sauces. The restaurant also offers new, welcoming guestrooms.