Where to eat in Palermo for Valentine's Day. the 8 restaurants chosen by Gambero Rosso

In addition to palaces and mansions, squares, and the splendid Teatro Massimo, Palermo boasts three historic markets: Ballarò, the oldest, Vucciria, and Il Capo. Getting lost among the colorful stalls overflowing with goods and food is an experience to have, as well as venturing to Mondello, the beach of Palermo, where you can admire a still crystalline sea. The gastronomy is a triumph of flavors, thanks to the availability of products of absolute excellence.

Where to Eat in Palermo for Valentine's Day

Archestrato di Gela

Pizzeria. The Chifari family's teamwork shines at the foothills of Mount Pellegrino. Attention to raw materials, research, and craftsmanship in the menu divided into three sections: Rascapignate, Contrade, and Quartieri, with pizzas inspired by the places of Archestrato in the names. The base dough is type 1 with evolving flour, and on weekends, also wholemeal in purity. Among the must-try pizzas is the vegan Piano Carmine with zucchini cream, roasted pepper, Tropea onion, baked potatoes, confit cherry tomatoes, breadcrumb crumble, chili oil. The tray of homemade desserts is delightful. Detailed wine list, Champagne, and craft beers. Another branch in Monreale.

Archestrato di Gela – via E. Notarbartolo, 2/F – 091 6258983 – www.archestratodigela.it

Buatta Cucina Popolana

Trattoria. The former luggage shop of early 20th-century Palermo, with Liberty elegance, hosts the delightful establishment of Franco Virga and Stefania Milano. With precise and refined skill, Chef Fabio Cardilio uses exceptional raw materials sourced from small local producers, some organic. Choose from Palermo-style sfincione, Madonie snails, caciocavallo ragusano all'argentiera, followed by an excellent timbale of anelletti and exquisite Sarde e Finocchietto bucatini. Don't miss the falsomagro and sausage al ceppo, and for the seaside option, try the sarde a beccafico. A happy ending with cassata and cannolo. The wine list is of the right breadth, with numerous "natural" labels.

Buatta Cucina Popolana – via Vittorio Emanuele, 176 – 091 322378 – www.buattapalermo.it

Casa Charleston

Restaurant. It recently reopened where it all began in 1967, in a historic center building completely redesigned in spaces and materials. Spread over two levels, the establishment includes a café, bistro, cocktail bar, and a proper restaurant (on the first floor) with only 30 seats, offering refined elegance and a tranquil atmosphere. The cuisine, led by young chef Gaetano Verde, who was already at the helm of Charleston in Mondello, focuses on the quality and seasonality of raw materials, mostly from the region. Vegetables and herbs come from Villa Spina's garden, as well as the urban garden and herbalist owned by the restaurant. Good drinks too.

Casa Charleston – via Generale Magliocco, 19 – 091 450171-091 6613413 – www.casacharleston.net

Gagini Restaurant

Restaurant. Between the millennial port of Cala and the remnants of Vucciria, once the artisan shop of Renaissance sculptor Antonello Gagini, is a richly atmospheric corner hosting a discovery kitchen by Mauricio Zillo. On the table is a Sicily dressed up for the evening, with local and research materials. Start with panelle, Sicilian avocado, sorrel, and sea urchins; then yellowtail with blood orange, wild mustard, spigarello, and Salina capers. Carefully crafted and original desserts, such as Ancient Etna apples, licorice, and Ragusano ginger. The cellar explores the area meticulously, offering rarities and curiosities, with options by the glass.

Gagini Restaurant – via dei Cassari, 35 – 091 589918 – www.gaginirestaurant.com

MEC Restaurant

Restaurant. A sign that proudly embraces syncretism, with contemporary cuisine, technology, and visual arts coming together in the setting of Palazzo Castrone, a short walk from the Cathedral. Chef Carmelo Trentacosti interprets the clear flavors of the territory with a happy creative hand, moving smoothly between sea and land ingredients. The "Oltre Oceano" (scallop carpaccio, lemon potato foam, oyster, and green oil) paves the way for the excellent "Arriminata" (Fusilloni Pietro Massi with pan-fried broccoli, mornay sauce, and Sicilian truffle); remarkable cod with Cerda artichoke cream, capers, and black truffle. The cellar boasts about 700 references from the region, Italy, and beyond.

MEC Restaurant – via Vittorio Emanuele, 452 – 091 9891901 – www.mecrestaurant.it

Moltivolti

Bistrot. Behind this sign is a beautiful reality of inclusion and meeting of different cultures, Sicilian with those from other Mediterranean countries, starting with Tunisia and Palestine. Near the famous Vucciria, it offers spaces for coworking, a café, and a simple and genuine market kitchen, with dishes that are simple but rich in flavors, suggestions, and meaning. Hand-twisted couscous in various variations, paccheri with red mullet sauce, anelletti baked Palermo style, but also "mafe" (stew of veal, lamb, peanut butter, and caramelized rice), moussaka, kofta with baked potatoes, caramelized onion, sesame pesto yogurt, and spinach. Many options for vegetarians and vegans. A stop that is good for the spirit and the heart.

Moltivolti – via G. M. Puglia, 21 – 091 2710285 – www.moltivolti.org

Nino u’ Ballerino

Street Food. Antonino Buffa, aka Nino, is a true icon of Palermo street food: his movements and the speed with which he prepares a spleen sandwich have become a trademark. In addition to the famous spleen sandwich, also available in "gourmet" versions, the repertoire includes potato croquettes or "cazzilli," rascatura (fried meatballs with panelle scraps), arancine, baked pasta, pizzas, sfinciones, and sandwiches. A good glass of wine accompanies these delights. A kiosk has also been added to this original location, a few meters from the courthouse, on Corso Calatafimi, near Palazzo dei Normanni.

Nino u’ Ballerino – corso C. Finocchiaro Aprile, 76 – 339 6950106 – www.ninouballerino.it

L’Ottava Nota

Restaurant. A contemporary place with designer spaces and modern cuisine occasionally touched by happy insights. At its core is a meticulous selection of raw materials, primarily fish, and then the skill and creativity of Chef Vladimiro Farina come into play. The dishes are visually appealing and centered on taste, such as veal sweetbreads, pea cream, sweet and sour ginger, Sicilian muscat truffle, and dark sauce. In the cellar, Sicilian labels take the lead.

L’Ottava Nota – via Butera, 55 – 091 6168601 – www.ristoranteottavanota.it