Qualia In Cefalù

We had a wonderful evening at Qualia. The outstanding food was surpassed only by the exceptional service. And the wine recommendation was fantastic. Anyone looking for quality and a relaxed atmosphere will have a perfect evening at Qualia.

One of the best dinners we’ve had in Sicily (and beyond)! We were welcomed and looked after with grace and warmth. The food was heavenly, refined and balanced. Recommended full-heartedly!

Excellent! Modern and beautiful ambiance. Precise and friendly service. Excellent quality products. Impeccable service. What we liked most: octopus with potato foam, capellacci, tuna tataki, and chocolate ice cream. The bread is excellent (sourdough), and the organic olive oil is a 10/10. Highly recommended for a special occasion. Thank you!

It was superb. I keep thinking about my (fresh) spaghetti, and specifically the sauce: Nduja, bottarga, breadcrumbs, grilled tomatoes, parsley. Mopped up with scarpette of their home made bread that was delicious. Clean bowls all round. My children had wonderful artichoke hearts that they made disappear in seconds, without offering any to their father. My wife had marinaded prawns of again unknown delicacy. As soon as I return to London I want to try to make that spaghetti sauce. Had an excellent carricante-based Etna bianco 2024 from SRC. Carricante for Etna whites and Nerello Mascalese for Etna rosso are the best wines in Sicily. Dry, saline, savoury, exquisite. My main course was roast pork slices from Nebrodi pigs with charred broccoli that melted in the mouth. I would go back again tonight and have the spaghetti again. I should also add that the service was first rate: two charming knowledgeable Sicilian ladies who spoke English well. What a place!

We had the tasting menu and matching wines and every course and every wine was superb. They stick to local wines and foods and the preparation, presentation and taste were exceptional. I can see why Michelin rated them and I think they deserve a star. It was a quiet night hr but we were treated with good attention and the pace was excellent: not too fast or rushed. The highlight was probably the dish from locally foraged mushrooms: probably the best mushrooms I’ve ever had and that includes porcini and girolles. The umami was fabulous. To be fair each dish also went so well together that you felt this was a well curated menu with the richness increasing as you progressed: starting with a lightly marinated raw scampi dish and ending with a marscapone and jelly with carob wafers.