Glamorous, cosmopolitan, historic. Taormina is the buen retiro of celebrities, as well as a destination for tourists drawn by the charm and beauty of its endless nights, sunset aperitifs where Mount Etna embraces the sea, and terraces overlooking the coast alive with music. A lively and dynamic food scene, surfing the wave of fine dining as well as trattorias with flavours from the past.
As Taobuk – the Literature Festival, which from 18 to 25 June becomes the preferred stage of writers, actors, Nobel laureates – takes the baton from the Film Festival, the city continues to shine at the table too: between new openings, Michelin-starred chefs and signature cocktail bars, here are all the places to jot down.
Chef Gaetano Procopio and his Sicilian soul in the kitchens of Hotel Metropole Taormina
The big news for summer 2025 is the arrival of executive chef Gaetano Procopio at the historic Hotel Metropole in Taormina, where he curates the gastronomic journeys across the hotel’s three sea-view terraces, embraced by Mount Etna: the Bellevue restaurant, the Bellevue bistrot, and the MET Pool Bar. Memory, technique, sustainability, and research are the pillars of Gaetano Procopio’s culinary manifesto. After four years at La Pergola in Rome, he returns to his native Sicily, first to Relais Monaci delle Terre Nere, then to Relais San Giuliano.
True to his commitment to enhancing the local territory, small producers, and Mediterranean ingredients, Chef Procopio brings to Hotel Metropole a journey he calls “the cuisine of memory” – expressed in 3 tasting menus: “Istinto Naturale” exploring plant-based ingredients and the memory of rural roots; “Alla mia Terra, la Sicilia”, featuring one of the most symbolic dishes, Egg alla Pizzaiola; and “Mare”, whose standout dish is Fresh pasta button with anchovies and wild fennel. A tribute to Sicilian tradition defines the menu at the Bellevue bistrot – where the chef honours the authentic Sicilian spirit, with local offerings such as Sicilian Black Pig Tartare with Melon and Leafy Salad, Fresh Pasta Maccheroncino alla Norma with Basil and Ricotta Selection, Grilled Sicilian Cockerel with Roast Potatoes and Sicilian Beer Dressing, and Seafood Soup with Ditalini, Candied Lemon and Roasted Confit Tomatoes.
Hotel Metropole Taormina | Luxury 5-Star Hotel
“And the stars were shining” under Taormina’s sky
Principe Cerami: Chef Massimo Mantarro’s journey through Sicily in the glam temple of Sicilian hospitality
The San Domenico Palace in Taormina, a Four Seasons Hotel, does not shy away from glamour – the buen retiro of Hollywood VIPs and beyond. Among its dramatic sea-view terraces, gardens fragrant with orange blossom and citrus, the exclusive Dolce&Gabbana Resort takeover and the pop-up store in the heart of the former monastery, Michelin-starred Chef Massimo Mantarro of Principe Cerami (1 Michelin star) never ceases to surprise. He invites guests to craft a personal culinary path to experience Sicily, with dishes changing every ten days. This approach goes hand in hand with a strong emphasis on the territoriality of the products, authentic ingredient experiences and respect for Sicilian culture.
The new menu is a return to essentials, a sincere tribute to Sicily, mapping territories and raw ingredients. Alongside classic dishes like Like an Arcimboldo Painting and Mount Etna, new entries include Sea Bass and Artichoke in Various Textures, Sicilian Black Pig with Turnip Tops and Seasonal Vegetables, Quail with Red Cabbage, Savoy and Peanuts, Plin with Sausage, Red Prawns and Chard. Each dish is prepared with care and respect for its elements, using “Winnow” technology to monitor food waste.
New for summer 2025 is the opening of Ristorante Rosso, offering a more authentic Mediterranean Italian cuisine. This new venue joins Anciovi, the hotel’s poolside restaurant, specialising in traditional Sicilian seafood.
Principe Cerami | Ristorante siciliano a Taormina, Italia
Sicilian grandeur and cosmopolitan flair revived in Roberto Toro’s cuisine at Otto Geleng, Grand Hotel Timeo
It all began with the Grand Hotel Timeo, the first hotel in Taormina built in the 3rd century, marking the start of an iconic cosmopolitan era with undeniable hedonistic and international allure. From its rooms, terraces, and bars – which embody the eternal charm of ancient Sicily rooted in the Mediterranean yet gazing outward – passed heads of state, actors, stars, and writers. D.H. Lawrence, Truman Capote, and Tennessee Williams wrote memorable pages here, inspired by the natural magnificence, especially from the Timeo Bar terrace, which still offers stunning sunsets and timeless cocktails.
It is in this historic setting that Chef Roberto Toro, executive chef of Grand Hotel Timeo, crafts his cuisine. In addition to curating the Bar Timeo, the Ristorante Timeo, the experiences at Timeo Grill, Fire and Wine, he also oversees the exclusive Michelin-starred Otto Geleng (1 Michelin star). Toro, an ambassador of Italian cuisine, stays rooted in the Sicilian culinary heritage while drawing inspiration from new influences – such as Northern Europe – which he blends into a cuisine that places ingredients front and centre, with techniques that enhance rather than overpower.
The three tasting menus at Otto Geleng are a journey across Sicily’s diverse facets and territories: “The Sea Around the Island”, “The Three Sicilian Valleys”, and the vegetarian path “Garden: A Tasteful Choice”. A remarkable wine list is accompanied by the professionalism and warmth of sommelier Veronica Bonelli.
Grand Hotel Timeo, A Belmond Hotel | Luxury Hotel, Taormina, Sicily
Villa Sant’Andrea: summer chic in the dishes of Agostino D’Angelo
Surrounded by subtropical gardens and nestled in the bay of Mazzarò, Villa Sant’Andrea exudes all the charm of an aristocratic Sicilian summer residence from the early 1900s. Perfect for fully experiencing the Sicilian summer—between exclusive beach cabanas, crystal-clear waters or the infinity pool—Agostino D’Angelo’s culinary offering is infused with the scents of summer and Sicily. Born and raised in Trapani, Agostino D’Angelo has been the Executive Chef of Villa Sant’Andrea in Taormina Mare since 2018, overseeing the culinary direction of the Sant’Andrea Restaurant, the seaside “Brizza” restaurant, the bars of the beach resort, and the grill restaurant on the panoramic terrace. Each experience tells the story of a Sicily that is contemporary yet remains true to its identity. For the intimate Brizza experience—just eight tables by the sea—there are three tasting menus: “Mare” (Sea), “Terra” (Land), and the vegetarian menu “Radici” (Roots). There is great attention to seafood, where Chef Agostino D’Angelo draws inspiration from Josh Niland’s fish ageing technique and the drying methods long used in the Trapani region. Without overshadowing the essence of the raw ingredients, the technique is meticulously considered: from langoustine with shellfish emulsion, lobster coral, sweet and sour onion, tartare and tubers, to turmeric ravioli with pecorino, tender greens and datterino tomatoes, and the basket with Jerusalem artichoke cream, medallion of grilled tubers and herb sprout garnish.
Villa Sant’Andrea, A Belmond Hotel | Luxury Hotel, Taormina, Sicily
La Capinera and Kistè: not just Michelin-starred, Pietro D’Agostino’s contemporary cuisine is also easy gourmet
With 22 years of experience and a Michelin star since 2009, Pietro D’Agostino continues to uphold a culinary tradition rich in flavour, history and innovation. The contemporary cuisine of La Capinera restaurant in Taormina is marked by its sustainable approach and emphasis on plant-based ingredients. His culinary offerings, such as white bean velouté or mushroom cappuccino with candied orange and hazelnuts, reflect a commitment to promoting a simple, healthy, and conscious diet that also enhances flavour and explores combinations of taste and cooking techniques. There is also a constant focus on new menu items, revealing the chef’s creativity and vibrancy in the kitchen. Among the new summer dishes are datterino tomato soup with Mazara red prawn carpaccio, and grouper rolls with courgette flowers and Trapani anchovies. The same philosophy is carried over at Kistè, the restaurant launched by the chef in 2017 in the heart of Taormina, just behind the Cathedral, in what was once Casa Cipolla—one of the few surviving examples of late Sicilian Renaissance architecture. Described by the chef as a “gastronomic container”, it offers an “easy gourmet” experience with an essential style of cuisine using ingredients exclusively sourced in Sicily.
Chef Pietro D’Agostino – Taormina, Italia
St. George Restaurant by Heinz Beck at The Ashbee Hotel: Salvatore Iuliano’s fine dining that stays rooted in the land
An elegant 20th-century Sicilian villa in the heart of Taormina, designed by English architect Charles Robert Ashbee, is home to the St. George Restaurant by Heinz Beck at The Ashbee Hotel. This two-star fine dining venue, branded by Heinz Beck, is skilfully led by resident chef Salvatore Iuliano—a Calabrian-born chef who has found his home in Taormina. Inspired by the changing seasons and the freshness of local products, the St. George Restaurant by Heinz Beck offers a menu that fuses haute cuisine with the essence of raw ingredients. Among the standout dishes: marinated amberjack with tomatoes and cherries; spaghetti with samphire, sea urchins and olives; catch of the day with grilled baby lettuce, lemon and anchovies; and pigeon with scorzonera and cocoa nibs.
St. George Restaurant by Heinz Beck – Luxury Hotel Taormina | 5 Star The Leading Hotels of the World
Vineria Modì: from young bistro to Michelin-starred. The evolution of the Grillo siblings
The first and recent Michelin star has not altered the young and dynamic spirit of Vineria Modì, a contemporary fine dining restaurant in the heart of Taormina’s historic centre. The sibling duo, Ettore and Dalila Grillo, share management of the venue: Dalila, meticulous and a perfectionist, heads the kitchen, drawing influence from chefs like Amador and Crippa. Her brother Ettore manages the front of house, supported by the skilful Turin-born sommelier Paolo De Stefanis. The tasting menus—six or eight courses—offer culinary journeys that highlight each ingredient, alongside an à la carte selection that elevates local gastronomic culture. Among the starters: fresh egg pasta buttons with Ragusan caciocavallo and lamb ragù; spaghetti with seaweed butter, caviar and verdello lemon. For mains, choices are varied, with standout dishes like turbot with beurre blanc, asparagus sauce and furikake. A journey around the world in 1,400 wine labels, from Sicily and beyond.
Vineria Modì – Ristorante Taormina | Vineria Modì
Young talents growing under the shadow of Mount Tauro
Ristorante Batu – Grand Hotel San Pietro: Luca Miuccio and his “vegetable manifesto”
After a meticulous restyling, the Grand Hotel San Pietro welcomes guests into a space of contemporary design—whether it’s the cafés and lounges opening onto the terraces, the Giardino degli Ulivi restaurant, the sky-meets-sea Rotonda sul Mare table, or the new gourmet restaurant Batu. It is this latter space that Executive Chef Luca Miuccio has transformed into a sort of laboratory for research and experimentation.
With Batu, Miuccio showcases his focus on sustainability and the rediscovery of local traditions, while remaining attuned to emerging trends in haute cuisine. At the heart of his concept is the vegetable, which moves from a mere side dish to centre stage in the tasting menu Elementi, with dishes such as “Bottone with pickled vegetables and onion butter” and “Peperone ‘ammutunatu’.”
Among the tasting menu options: Luca, ago e filo (a tailored menu based on the guest’s wishes), Equilibrio mediterraneo (Mediterranean Balance), and La raccolta delle olive (The Olive Harvest).
Sito ufficiale Grand Hotel San Pietro in Taormina | Prenota adesso
Blum Restaurant: the borderless fine dining of Mazzarò Sea Palace in Taormina
Borderless, like the terrace suspended over the sea—twelve seats, no walls, surrounded by the beauty of Taormina Bay at the Mazzarò Sea Palace. And borderless is the cuisine of Blum, created by Chef Riccardo Fazio, who describes it as “educated disruption”: “a cuisine that breaks the rules without forgetting respect for tradition and the local area. The concept goes beyond the boundaries of Sicily to embrace the whole Mediterranean, in a continuous search for gastronomic connections and synergies.”
Freshness, balance, contrasts—Blum’s cuisine (now with an indoor dining room as of this year) offers three tasting menus: Blum, Suggestioni, and Naturalmente (the latter entirely plant-based).
Among the novelties, the Armonia Restaurant, another culinary offering within the Mazzarò Sea Palace, enriches its menu with some great classics of Italian tradition, and Delizie Siciliane – Cooking class with the chef: an immersive kitchen experience where guests can discover the secrets of Sicilian gastronomy under the guidance of the Executive Chef.
Ethica – Chef’s Table and Garden: when gastronomy meets ethics
Defining itself as casual fine dining, Ethica. Chef’s Table and Garden is the brainchild of Chef Patron Antonio Minuti, a young Messina native passionate about sustainability, vegetables, and foraging. A new addition launched last year in Taormina, it stands out as an innovative project in a glam food context.
The menu revolves around the essence of ingredients: olive oil, vegetables, wild herbs. But it doesn’t exclude other elements like homemade pasta and bread, meats, and fresh fish. The approach is divided into categories: oysters, raw, cooked, handmade pasta, and grilled. Artisan, transparent. In a word: ethical.
Ethica Chef’s Table: ristorante con giardino a Taormina
The generous Mediterranean cuisine of Nunziatina
Formerly four friends at the bar, now entrepreneurs of Taofour—the company founded by Salvatore Lo Giudice, Christian Sciglio, Guido Spinello and Dario Zappalà, also behind the famous Morgana Lounge Bar in Taormina—in 2022 they launched the Nunziatina project. A restaurant that combines Taormina’s glamorous hospitality with a simple, spontaneous cuisine, placing great care on raw ingredients and local produce.
A generous cuisine, they emphasise, entrusted to Executive Chef Dionisio Randazzo, who captures the essence of Sicily and the Mediterranean without straying too far afield.
The result: dishes such as Trapani-style couscous, stuffed cuttlefish, sea urchins, parsley pesto, cuttlefish ink sauce; local chicken, babaganoush, sweet pepper, chickpea panelle.
Nunziatina Taormina – Event & Concierge Restaurant
The comfort of trattorias: refugium gustatorum
Tischi Toschi: Luca Casablanca’s trattoria that champions the value of food
A trattoria that has now become a benchmark across Sicily. Luca Casablanca places all his emphasis on raw ingredients, the quality and value of local products, and the careful selection of producers.
Authentic Sicilian dishes, well executed, without ever yielding to the temptation to alter the essence of the ingredients.
La Botte: since 1972, a VIP destination and a kingdom of traditional Sicilian flavours
A historic trattoria founded in 1972, which since then has never betrayed its commitment to authenticity and simplicity. It is the kingdom of traditional Sicilian flavours and recipes, as well as a regular stop for VIPs who, enchanted by the beauty of Taormina, find here a haven for their palate.
It exudes the typical atmosphere of old-time trattorias, yet with the cosmopolitan air of the city.
Taormina is worth a drink… and a snapshot
Morgana cocktail club: temple of mixology and Mediterranean nightlife
Visionary and avant-garde, Morgana Cocktail Club is Taormina’s most sought-after address, where cocktails become an experience.
Immersed in an exclusive setting that changes shape, colour, and inspiration every year – with the goal of constantly evoking a new image of Sicily – the Morgana Cocktail Club was born from the visionary dream of Guido Spinello and Christian Sciglio.
A cornerstone of Sicilian mixology, bar manager Stefano Giummarra designs and develops the concept that brings to life the eagerly awaited seasonal signature list.
Every drink is the result of carefully selected ingredients and a creative process that engages all the senses, telling stories through flavours, aromas, and textures.
Sunsets and aperitifs from the terrace of the Blue Sky Bar at Palazzo Vecchio
Evocative sunsets, picture-perfect aperitifs, with Mount Etna on the horizon, the city of Taormina below, and the blue of the bay all around.
The Blue Sky Bar at Palazzo Vecchio, located within the 5-star boutique hotel in the heart of Taormina, is set on one of the most stunning terraces: a tower surrounded by Gothic-Catalan battlements and Sicilian plants.
The terrace bar and the more intimate lounge bar Monsù offer a refined drink list that aims to express a Sicilian identity through its choice of ingredients.
And if you'd like to stay for lunch or dinner in this elegant palace, Ristorante Monsù, led by Chef Giuseppe Privitera, will take you on a journey through elegantly reinterpreted Sicilian dishes.
Scopri il Blue Sky Bar di Palazzo Vecchio Taormina
Rotisserie, granita, and gelato: Taormina for all tastes… and all budgets
Luxury in Taormina is not only found in shop windows, glamorous terraces, starred restaurants, or exclusive lounges.
Luxury is also walking among architectural marvels and breathtaking landscapes.
You can enjoy beauty while tasting a granita at the now-iconic Bam Bar in Taormina, or savouring an arancino from Antica Rosticceria Da Cristina.
And finally, round it all off with a gelato from Pasticceria D’Amore.
Home v2 – Rosticceria Da Cristina
Bam Bar Taormina (Via Di Giovanni 45)
One of the best Russian salads in Piedmont is made in Canelli by a Sicilian cook
The 7 best value for money Vermentino di Gallura wines chosen by Gambero Rosso
A Taurasi makes its debut among the best wines at the Decanter World Wine Awards
Norah Jones ventures into winemaking: the artist with over 50 million records sold dives into the French vineyards
A surprising wine cellar and unforgettable starters. This Abruzzese trattoria is bound to make waves
