Truly our favorite of all places we have visited during this trip! Their food and desserts are…read moreexcellent!!!!! We came back time and time again....nothing we have had was disappointing!!!!! Stefan has been ABSOLUTELY AMAZING!!!!

One stop eating - lovely lunch of arancini, pasta, fresh seafood, cannoli and gelato. If you can…read moreoverlook bad customer service you will be fine. One of the more modern looking buildings in Palermo - doesn't have that lived-in look that most buildings have - part of Palermo's charm.

Delicious dessert and pasties but I feel like all desserts I have had here have been delicious…read more It's hard for me to judge what makes this particular cafe better or worst than others, so I am giving it 3 stars. It won't disappoint, but most places won't either--so I would go to the place closest to where you are. I don't believe it's worth going out of your way to eat here.

This Palermo institution has recently opened a more "central" shop in the city. Cappello is famous…read morefor inventing the Sette Veli cake, that is a multilayer cake with hazelnut cream, chocolate, sponge cake etc. The other cakes are good too.

If it's good enough for Eric Ripert, then it's good enough for me. I've seen a lot of his personal…read morecooking use this oil and also seen the taste sessions that they do at Le Bernadin. Kind of like wine they every now and then see which oil pairs best with the food they are doing for that season. Frantoia is smooth and buttery, fairly mellow, but ultimately rich. I've gotten into some greener, spicier olive oils recently but this is something I always go back to, and it's not super expensive in the realm of higher end product that it it's compared to.