Eating around Etna

Volcanic soil is the reason everything here tastes louder. The vineyards on the north slope make the Etna DOC wines, Bronte grows a pistachio that exists nowhere else in the same way, and the sea below supplies the fish markets that open before dawn. The good tables are often the ones without a website — which is exactly why they belong in a catalogue.

Cellar visits on the slopes are the anchor of a day: vines on black soil, old bush-trained vineyards, and the summit above the glass.

Catania’s fish market is at its best early in the morning, and it is a place to walk through before it is a place to buy from.

Harvest is late here — the altitude pushes it into autumn, which is the best month to eat on the mountain.

Tables, cellars and producers

Etna · Comida y vino

Recorrido de las bodegas del Etna

Viñedos sobre lava, Nerello Mascalese y Carricante: visitas y degustaciones en las bodegas de todo el Etna, desde la vertiente norte hasta la sur, con

desde 25,00 €por personaPedir →

Linguaglossa · Comida y vino

Neri Agricola: los vinos del Etna, donde nacen

La bodega familiar en la ladera norte: variedades autóctonas, viticultura sostenible y los vinos que se beben en el Dodici Fontane.

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Linguaglossa · Comida y vino

Dodici Fontane: la cocina del Etna, a la mesa

El restaurante de Villa Neri, Plato Michelin: cocina siciliana de hoy y una carta de vinos que habla del Etna.

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