Gourmet hotel breaks, Sicily
Hungry for a gourmet break? From fine-dining country-house hotels and restaurants with rooms to Michelin-star-spangled kitchens at the culinary cutting edge, we've truffle-hunted hotels and foraged the world to cherry-pick those Smith stays that go above and beyond when it comes to cuisine. Whether you want a gastronomic experience par excellence or delectable farm-to-table fare, our gourmet breaks collection has a hotel to suit your foodie taste. Bon appetit!
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Italy's booted ball is a degustation-worthy destination in its own right. Plump olives, grapes and citrus fruit sprout from Sicily's fertile soil, there are few middlemen between the sea and your plate, and pistachios, marzipan and creamy cheese are worked into dreamy dessert creations.
Known for ricotta: piped into cannolis, encased in pasta or baked and eaten with a spoon, Sicilians love it. Capers from Salina, blood oranges from Catania and panelle chickpea fritters are very good; cannolis, gelato and Marsala wine cater for sweet-toothed Smiths.
Dishes here are tableaux vivants of star-turn ingredients. Fresh and flavourful fish sprinkled with herbs, and pasta with spare sauce: a dollop of ricotta, juicy tomatoes, a drizzle of olive oil and a jaunty basil leaf makes a perfect pasta alla nonna. Candied-fruit-dressed desserts are comparably flamboyant
• A humble but punch-packing ingredient, capers are liberally sprinkled over Sicilian dishes; those from Salina are the most revered. The Aeolian Island's caper buds, preserved with salt instead of brine, are the island's pride and joy, and they're infused into gelato and panna cotta during the caper festival in June. Salina's also the only place where Malvasia wine is produced.
• Prefer your wine honey-hued and sweet? Visit Marsala on the west coast, to drink your fill of its eponymous plonk. Take a cellar tour of Florio Winery, then stop at Donnafugata Winery for more Dionysian swigging and slugs of grappa. The famed vino was first produced by the English, but maybe it's best to keep schtum about this when mingling with Marsalesis.
• With iridescent swordfish, frilly-legged langoustines and surprised-looking skates, Catania's fish market is a dizzying, and pungent, experience. Dishes are simple – a smattering of squid tentacles, a squeeze of lemon – but oh so good. Wash down with very fresh orange juice from the stalls and finish with cannoli from Prestipino Cafè or chiacchiere biscuits at Savia pasticceria.
Stay at homestead Azienda Agricola Mandranova; here you'll find yourself drifting to the cucina frequently, whether to eat co-owner Silvia's home-made fare or to make your own in the excellent cookery school.