How rare is it to eat well in tourist hotspots? This is one of the most frequently asked questions when vacationing in the Aeolian Islands. It’s worth noting that thanks to a growing number of chefs of all ages, the number of quality dining options, whether restaurants, pizzerias, or trattorias, increases season after season.
So, what should you know about dining in Panarea? If you’re looking for a place that satisfies your palate adequately at a reasonable price, you might be somewhat disappointed. One thing to note is that Panarea experiences a particularly intense flow of summer visitors, straining the island’s facilities, which typically cater to just a few hundred guests but see numbers surge uncontrollably between late July and August.
The king of Panarea’s tables is undoubtedly fish, featuring dishes like fish rolls, fishballs, and Aeolian-style scorpion fish soup. As for desserts, you can find local specialties such as sesamini and Aeolian gigi, best enjoyed with Malvasia, as well as typical Sicilian treats like cannoli and semifreddo.
Despite the high demand, restaurateurs manage to keep up, and while the general level of cuisine has remained largely the same, some have certainly improved their offerings. A notable exception is the historic restaurant Da Pina, a reliable choice where the matriarchal management ensures high efficiency, though the service can sometimes lag.
A highly recommended spot is the terrace of Cusiritati (the Curiosity), overlooking the pier. Here, a competent female guide leads a team of young, quick waitstaff, while chefs Marilena Merlino and Salvatore Denaro work tirelessly to modernize Aeolian traditions without overdoing it.
What’s the best restaurant in Panarea?
Just twenty meters down is an unmissable spot, Bar del Porto. Here, its queen, Giusi, is joined by her daughter this year. You can enjoy a scotch before bed, a gin and tonic as an aperitif, or perhaps almond milk to replenish the sugars burnt by the sun.
Smiles are abundant at the boutique hotel Quartara, where an original selection of Sicilian cheeses, enriched with orange marmalade, and robust paccheri with albacore ragù await you. Of course, the historic Raya cannot be left out, a place where the youth once stayed up until dawn to prove their immortality.
Then there’s a spot where a global touch is perfectly integrated into the local context, thanks to Mrs. Angela, the waitstaff, and the children of the good (and not-so-good) Neapolitan, Venetian, and Sicilian bourgeoisie. Here, the cocktails are spot on, enjoyed on the small terrace with loud music and a couple of hours nibbling on sashimi.
