The story
Tucked away on Salita Ramirez, this Palermo restaurant offers more than just a meal—it’s a setting as memorable as the food. With a direct view of the cathedral, a courtyard that channels a vintage 1950s aesthetic, and a dining room Salvo Guarneri describes as “museum-like” with original ceramics, the atmosphere is both elegant and distinctly Sicilian.
The kitchen delivers on that promise, too. Guarneri calls the food “exceptional,” singling out the **Parmigiana in Due Cotture, Fritta e poi al Forno**—a twice-cooked parmigiana served with fonduta di Vastedice and a 24-month Parmigiano foam. He also gave a thumbs-up to the cannellone ripieno with sardine sauce, saffron, and wild fennel. This is refined, confident cooking that makes the cathedral view feel like a bonus, not the main event.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 2 dish mentions say about the food
“I smelled the uvetta from a kilometer away. The cannellone is stuffed with a sardine sauce, saffron sauce, raisins, béchamel, and wild fennel. The aroma alone is incredible.”
What creators say
1 creator has covered Ristorante con vista cattedrale. Most active: Salvo Guarneri
A restaurant in Palermo with a cathedral view, vintage 50s courtyard style, and a museum-like room with original ceramics; the food is exceptional, especially the twice-cooked parmigiana.
Dishes mentioned
Cannellone Ripieno con Sugo alle Sarde, Salsa allo Zafferano, Uvetta, Besciamella e Finocchietto Selvatico
I smelled the uvetta from a kilometer away. The cannellone is stuffed with a sardine sauce, saffron sauce, raisins, béchamel, and wild fennel. The aroma alone is incredible.
Parmigiana in Due Cotture, Fritta e poi al Forno, Fonduta di Vastedice, Spuma di Parmigiano 24 Mesi, Pane Croccante all'origano e Cipollotto Fresco
Honestly, the balance of this dish, both in texture and flavor, is celestial. The parmigiana is cooked twice — fried and then baked — with a fonduta of vastedice cheese, a 24-month parmesan foam, crunchy oregano bread, and fresh spring onion. To understand how good it is, you just have to come here and taste it.
