米拉利亚别墅酒店

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.

Choose from four tasting menus at this restaurant, including one which changes depending on the chef’s inspiration and another which focuses on fish and seafood, all of which feature dishes that can also be chosen à la carte style. We particularly enjoyed the creamy Provola cheese risotto with lemon, wild herbs and black truffles, and the lemon dessert which made a fitting conclusion to our memorable dinner.

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!

This restaurant, named after the ancient Sicilian musical mouth instrument similar to a small flute and used in folk music, is located in the heart of the historic center. It features a spacious outdoor area for the summertime and interior spaces that predominantly use materials such as wood and stone. The cuisine pays homage to traditional local dishes, expertly crafted and "revitalized," using ingredients that mostly come from the Madonie Park where the location is situated. The mushroom specialties are not to be missed, and the wine selection is also excellent.

A simple, almost rustic restaurant in the pedestrianised historic centre of one of the medieval villages that add to the special attraction of the Parco delle Madonie. Here, the owner prepares seasonal cuisine which is firmly anchored in the region, made from ingredients from the surrounding area. The antipasto is always good, and is served as a selection of five or six small bites made from vegetables, cheese and meat, as well as mushrooms. The home-made bread is excellent – the natural leavening process takes almost four days. A good wine selection completes the picture.

Situated in the town centre, this restaurant can be accessed by car despite its location perched above the town. It takes its name from an old boundary stone that is still partially visible and which once separated the Arab and Norman sections of town (the word comes from the curious Gallo-Italian dialect spoken in parts of Sicily, which has more in common with the Lombardy dialect than those of the island itself). Meat takes centre stage, including the aged meats on display, although the menu also features generous, colourful classic dishes with a creative twist. There’s also an outdoor space

The scenery that you drive through to get to this restaurant on the slopes of Mt Etna is as breathtaking and impressive as the charming luxury Villa Neri hotel in which it is housed. In the modern dining room, the chef serves personalised cuisine with a focus on Sicilian ingredients, resulting in occasionally complex dishes (meat and fish) which are showcased on his tasting menus. Guests can also choose dishes à la carte style, while the wine list includes an excellent and highly recommended selection of local Etna labels, including the property’s own wine (they also produce their own extra-vi