16 Best Restaurants in Sicily for Mount Etna Sunsets, Local Wine, and Next-Level Street Food

"Thousands of years of conquest and occupation left their culinary mark on this sun-drenched island, from Spanish chocolate-making prowess (pinched from the Aztecs), and North African couscous and chickpea recipes to the ancient Greeks' vines and olive groves. Sicilians are fiercely proud of this jumbled culinary heritage, and unique dishes and rituals they can call their own: caponata, busito al pesto Trapanese, pane e panelle (chickpea fritter sandwiches), the irresistibly simple pasta alla norma, sweet granita, and brioche breakfasts."

"And by no means does a whirl of the island via your stomach limit you to plush, tasting-menu joints. A hole-in-the-wall style café with makeshift tables can rustle up good, honest Sicilian food as exquisite (if not more so) than the Michelin-starred hotspots. Sicily's age-old, raucous markets are dotted with vendors selling delectable morsels of fried anchoviesl hefty, gooey-inside arancini; and other island delights-all showcasing this collision of cultural influences, as well as the volcanic soil's enviable bounty and coastal plunder."

"Food is often paired with a dramatic setting: cantilevered over a cliff edge, an inky, menacing silhouette of Etna, in an up-lit, lair-like Hyblean mountain cave, spilling onto a beach with glistening turquoise shallows. From understated, plastic chair haunts that lure in the foodie pilgrims to high octane, theatrical affairs that elevate the island's enviable produce to alchemical heights, here are the best restaurants in Sicily."

Sicily's layered history and mosaic of cultural influences shaped its cuisine, incorporating Spanish chocolate-making, North African couscous and chickpea recipes, and ancient Greek vines and olive groves. Signature dishes include caponata, busito al pesto Trapanese, pane e panelle, pasta alla norma, granita, and brioche breakfasts. Culinary experiences range from Michelin-starred tasting menus to hole-in-the-wall cafés with makeshift tables that serve exceptional food. Age-old markets offer fried anchovies, gooey arancini, and other island specialties that reflect volcanic soil bounty and coastal seafood. Dining settings are often dramatic—cliffside terraces, views of Etna, mountain caves, and beaches—enhancing local produce and culinary traditions.

Read at Conde Nast Traveler