Best restaurants and what to eat
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Taormina, on Sicily’s Ionian coast, is a jewel of refined Sicilian gastronomy shaped by the sea, citrus groves, almond orchards, and nearby volcanic landscapes. Its cuisine is bright, sun-drenched, and aromatic, with a strong focus on seafood, pistachios, capers, sweet citrus desserts, and classic island pastry traditions.
An intensely fragrant green pistachio from the Etna slopes, prized for its buttery texture, vivid color, and deep sweetness. It is used in pastries, creams, gelato, and savory sauces, and is one of Sicily’s most celebrated ingredients.
Small, briny capers with a pronounced floral sharpness and a lingering saline punch. Though associated with the Aeolian Islands, they are a staple in eastern Sicilian cooking and enliven fish, salads, and sauces.
Salt-cured anchovies with concentrated umami, a firm texture, and a deep maritime savor. They are used to season vegetables, pasta, and bread-based snacks, bringing the classic Sicilian balance of sea salt and savoriness.
Bluefin tuna from the Sicilian seas, valued for its rich flesh and clean, oceanic flavor. In the Taormina area it appears fresh, preserved, or grilled, often paired with citrus, herbs, and olive oil.
Swordfish, a hallmark of eastern Sicilian coastal cuisine, with a meaty texture and delicate sweetness. It is commonly grilled or prepared in savory sauces with tomatoes, capers, and mint.
A classic Sicilian sardine preparation where the fish are stuffed and rolled with breadcrumbs, raisins, pine nuts, and herbs. Sweet, savory, and aromatic, it captures the island’s Arabic and Mediterranean influences.
A volcanic white wine from the slopes of Mount Etna, typically crisp, mineral, and citrus-driven with a saline edge. It pairs beautifully with shellfish, grilled fish, and bright vegetable dishes.
A structured red from Etna’s lava soils, often marked by red berries, spice, herbs, and volcanic minerality. Elegant rather than heavy, it suits roasted meats, mushroom dishes, and aged cheeses.
A historic aromatic wine from the Sicilian island arc, lush with dried apricot, honey, and Mediterranean herbs. It is traditionally enjoyed as a dessert wine, often slightly sweet and warmly perfumed.
A fragrant Sicilian Moscato with floral, peachy, and honeyed notes. Light and expressive, it is often served with pastries, almond sweets, and citrus desserts.
The famed fortified wine of western Sicily, rich and layered with notes of caramel, dried fruit, nuts, and spice. While not from Taormina itself, it is one of Sicily’s most emblematic wines and a classic regional reference.
A luscious sweet wine made from sun-dried grapes, intensely aromatic with raisin, orange peel, and honeyed depth. It is traditionally served chilled with desserts and blue cheese.
The iconic Sicilian pasta of tomato, fried eggplant, basil, and salted ricotta. Silky, savory, and aromatic, it is a benchmark dish of Catania and eastern Sicily, regularly enjoyed across the Taormina area.
Crisp fried rice balls filled with ragù, mozzarella, peas, or other local fillings. Their golden crust and creamy interior make them one of Sicily’s most beloved street foods and a staple snack on the move.
Swordfish rolls typically stuffed with breadcrumbs, herbs, capers, and sometimes raisins or pine nuts. Grilled or baked, they are a refined coastal dish that balances savory, sweet, and citrus notes.
A classic Sicilian pasta combining sardines, wild fennel, raisins, pine nuts, and saffron. Deeply aromatic and layered in flavor, it is one of the island’s most distinctive seafood pastas.
A sweet-and-sour eggplant dish cooked with tomatoes, celery, capers, olives, and vinegar. Served warm or at room temperature, it is a centerpiece of Sicilian antipasti and vegetable cookery.
Layered baked eggplant with tomato sauce, cheese, and basil, yielding a soft, rich, and comforting casserole. In Sicily it is a cherished home and festive dish with deep regional resonance.
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