Set within a small, well-maintained, family-run guesthouse, this place wins you over the moment you arrive. To get there, you’ll need to tackle a few more hairpin bends, but the enchanting view of the coast and the sea more than makes up for the detour. In the kitchen, chef Nuccia Triscari offers an authentic and refined take on local traditions, one that is sure to leave a lasting impression. The star of the menu is the Nebrodi black piglet, served in a variety of ways, with the versions featuring cream cheese and black truffle, or beetroot mayonnaise, mustard and herb breadcrumbs, standing out in particular. A cuisine deeply rooted in the local area, interpreted with a contemporary sensitivity and great respect for the ingredients.