Dimora Santagatha

Arriving in Noto and checking into Dimora Santagatha came at exactly the right moment in my solo journey across Sicily. Coming to the final two nights of my trip — the purpose of which was an exploration of Sicilian cooking — and after days of travelling from west to east along the island’s coast by train and bus, I was ready to slow down. The hotel offered the perfect opportunity to be still, recharge and reflect on everything I had experienced. My journey centred around connecting more deeply with my Italian roots and gaining a richer understanding of Sicily’s regional gastronomy. Dimora Santagatha presented me with a contemplative space to think about it all. 

After making my way up a steep incline in the centre of Noto, I stepped through the doors of the hotel and was instantly struck by a sense of calm. The atmosphere was quiet and serene — exactly what I needed after my non-stop travels. It invited me to settle in and pause.

I was warmly welcomed by one of the founders of the hotel, Stefano, who manages it with such care and grace that I instantly felt at home. I stayed in one of the deeply tranquill suites, where solid walls bestowed a feeling of permanence, so much so I enjoyed the best night's sleep I had during the entire trip.

The boutique hotel was designed by its owners (Stefano, along with his wife, sister-in-law and her husband), with the help of a pair of architects from the design firm B-Arch Studio. Stefano’s background in lighting design is evident throughout the property, where every lighting choice feels purposeful and carefully considered. In my suite, there were several lighting options that allowed me to shape the atmosphere according to the mood I fancied, both in the bedroom and the bathroom.

Even the lighting in the shower was special: elevated and softly diffused, illuminating the space in such a calming way, it almost felt like natural light. Together with the luxurious waterfall shower, it created the sensation of bathing outdoors. The Avant bath products were another standout detail — I'd never tried the brand before, but quickly fell in love with the shampoo and conditioner. Somehow, despite Sicily’s humidity, my hair felt softer than it had in years, a small miracle in itself.

Alessandro and Sabrina’s design philosophy places great importance on preserving a building’s original architecture, and this is perhaps most evident in the way Dimora Santagatha honours its history. The building was once part of the former monastery next door. They have carefully retained its cloistered, contemplative spirit, preserving a sense of quiet reflection that permeates the entire property. Even without knowing the building’s history, you can feel its character and stillness.

Breakfast each morning was sublime. Freshly squeezed orange juice was served alongside a basket of pastries, homemade jams, beautifully cooked eggs, local cheeses and salumi, fresh fruit and the dreamiest homemade cakes. Somehow, I failed to notice the cakes until breakfast was nearly finished on my first morning, but the staff kindly plated a selection for me to take away. Later, I enjoyed them on my small balcony in the sunshine — a simple but memorable moment of my stay.

When researching where to eat in Noto, I was in very good hands at Dimora Santagatha. The team recommended two excellent restaurants for me to try. Ristorante Dammuso, founded by chef N’Tina Baglieri, who has been running the kitchen for more than 45 years and is the mother of Marco Baglieri, chef-owner of Noto’s Michelin-starred Crocifisso. There, I enjoyed beautifully prepared ravioli filled with ricotta and served with pomodoro sauce, slow-cooked local sausage, and pork belly, accompanied by a glass of Sicilian grillo. 

For dinner on my final night in Noto, I visited Osteria Villadorata, a female-led restaurant that immediately caught my attention, as I am always keen to support fellow women in hospitality. Chef Ida Brenna's cooking was thoughtful, elegant and delicious. The team kindly accommodated my request for smaller portions of several pasta dishes so that I could sample more of the menu — perfect for solo travellers.

One place that had long been on my list was Caffè Sicilia, made famous by its appearance on Chef’s Table. I indulged in gelati in wonderfully unexpected flavour combinations: saffron and lemon, almond and cinnamon. Alongside them came a beautifully light brioche bun with a light dusting of sugar, refreshing granitas made with fruit of the season, and some of the island's celebrated cannoli. All were fitting final tastes of Sicily before my inspiring journey came to an end.