Bye Bye Blues In Palermo

04/04/2026: Typical dishes with a homemade flavor: heavenly sardine meatballs and pasta with spectacular sausage sauce! The caponata, Sicilian-style involtini, and pasta with sardines are also delicious. "Zia Anna" is a delight in person; we'll definitely be back to try other dishes.

02/04/2026: Forget stars and the Michelin Guide! Period! It all starts with something: the quality of the basic ingredients, the things you use to cook. And? When you get home and, despite the amaro and espresso, you can still taste it on your tongue, then you know for sure: That was amazing—or do I have to jump up like Rosenthal at "top-notch"? The pasta, the best I've had in ages. Arriminata with broccoli, which here in Palermo is cauliflower. With raisins and pine nuts, and you have to take a close look at those. I even took a picture of them. No cheap, tasteless Turkish products ever make it into the pot here! The house wine, a quarter liter with lunch, was definitely from the winemaker in the neighboring town, Duca di Salaparuta. Perfect for a fantastic, authentic meal, perhaps the best I've had in the last four months. No, it was even better. The inn is small and cramped, so reservations are recommended. I, dining alone, was very lucky, but only because I arrived early. The heavy rain had driven me there, as you never know if there will be a parking space. You order yourself, with a slip of paper listing all the dishes, and the daily specials noted by hand. Off we go, and certainly not for the last time. See you soon, Nino. And for more information, feel free to visit us at siziliengeheimtipp. Some news about Sicily will be coming soon, I promise. Cheers, Peter