With only a handful of tables (book ahead), this generous, Slow Food–acclaimed trattoria offers a level of creativity and attention to detail generally lacking in touristy Taormina. The limited menu changes regularly based on what's in season, and is filled with less-common regional specialities, from a chocolatey caponata (a cooked, sweet-and-sour salad of aubergines, peppers and onion) to heavenly wild-fennel 'meatballs'.
Round off your feast with the house digestivo (digestif), infused with rosemary or wild mint.