34 Best Restaurants in Palermo and Western Sicily, Sicily

Fans of Sicilian sweets and pastries make a beeline for this place run by Maria Grammatico, who gained international fame with Bitter Almonds, her life story of growing up in a convent orphanage, cowritten with Mary Taylor Simeti. Her almond-paste creations are works of art, molded into striking shapes, including dolls and animals. There are a few tables and a tiny balcony with wonderful views.

A civic institution facing Palermo's old fishing port, this venerable (but modernized) snack stop has been serving pani cà meusa (calf's spleen sandwich) for more than 70 years. This local specialty comes sprinkled with a bit of salt and a squeeze of lemon and served with or without cheese to a buzzing crowd of Palermo's elders and youngsters alike. The signature dish may very well beat Antica Focacceria San Francesco's own version for the title of best pani cà meusa in town, though not everyone will acquire the taste for it. Take a look anyway—other specialties are available, and there's outdoor seating.

Part of a hotel, this restaurant relies on its 180-degree views of the sea to pull in diners, but foodies won't be disappointed. The menu emphasizes fresh fish and local ingredients, and the seafood choices are always beautifully prepared and presented, like the spaghetti cozze e vongole (with mussels and clams) and tuna dishes. The service is cordial and attentive, too. Sitting on the tranquil terrace overlooking the tonnara di Scopello is an undeniably romantic experience—just make sure you specify a table outside on the terrace when you book.

The word "trattoria" usually suggests somewhere casual and even slapdash and while this place has an informal feel, there is nothing at all lacking in the level of service or the quality of the food. Dating back to 1963, the place has a classic feel, as reflected on an extensive menu that focuses on fish (there's a display of what's on offer as you come in), but also includes very acceptable versions of old favorites such as lasagna, couscous, escalopes in Marsala sauce, and, for dessert, cassata siciliana. Also noteworthy are the tasty busiate garibaldine, local pasta prepared with pistachio paste, red prawns from Mazara del Vallo, and burrata. Tables are distributed In a series of well-lit rooms with wooden beams, arched doorways, and white walls adorned with portraits of the hero of Italian independence to whom the place is dedicated. Locals come here in droves, often with families in tow.