Chef Luca Casablanca is like a character out of a Sicilian storybook. Full of personality and endlessly dedicated to the showcasing the food of his native land, he adheres to the Slow Food philosophy more than anyone else in Taormina. There are very few tables at this intimate little trattoria down a narrow staircase off Corso Umberto, so it's highly recommended to reserve ahead of time.

Luca Casablanca, the chef and owner of Tischi Toschi, commands this two-storey trattoria with an idiosyncratic wit, and can be spotted on most nights eating here, accompanied by his diminutive dog. His intelligent menu is a panoply of modern Sicilian fare, from whole artichoke, crisp with just a smattering of flour, to his take on the traditional local aubergine dish caponata, but with almonds and seasoned with a little cocoa powder. Every morsel of pecorino baked with garlic, oregano and parsley was mopped up with bread.

Only a handful of tables sit on a small piazza and if you venture inside a warm-yellow hued room there are just four to five tables and chairs there, which means that you need to book days in advance to score a seat at this tiny restaurant because it is one of the best restaurants in Taormina, and Sicily. Luca Casablanca has been cooking traditional Sicilian classics here since 2005 and was included in the Michelin guide in 2017.

Located in Taormina, on Via F. Paladini 3, Tischi Toschi creates the perfect authentic atmosphere with its old-fashioned décor and excellent local ingredients. The name of this traditional trattoria is a reference to Sicilian emigrants who return home having forgotten their local language and traditional customs. But is certainly not the case here, where the food and the presentation are more than appetizing.

In the evening, we headed to a small restaurant down one of the many little alleys in Taormina, called Tischi Toschi. They serve a traditional Sicilian menu, mostly fish based, and changing every few days based on what produce is available - I jut love small places like this. We both ate a great plate of pasta - mine with achovies, Leo’s with a traditional tuna based pesto from the Trapani area of Sicily.

Instead we find Tischi Toschi; recommended to me by Yotam Ottolenghi, a tiny little joint down a hidden alleyway. We sit outside, thrilling to the powerfully Sicilian flavours: wild fennel ‘meatballs’ – meat-free polpette – topped with fennel seed, tiny dark raisins and pine nuts. Handmade carob tagliatelle dressed with sardines and toasted breadcrumbs; ‘slow food’ sheep’s cheese, maiorchino.

Michelin and Gambero Rosso (the Italian equivalent) recommended, Tischi Toschi is a family run restaurant that was originally located in Messina Italy and moved to the center of Taormina. As noted in this food blog, the chef, Luca Casablanca, trained to be a jeweler, so you will see beautiful ceramic pieces hanging on the wall. We ate in the interior courtyard on a pleasant June evening.

Tischi Toschi is a small and acclaimed trattoria that offers creative and detailed dishes, which sets it apart from other touristy spots in Taormina. There are only a few tables available, so reservations are highly recommended, and in high season I’d consider them necessary. Their menu is regularly updated based on seasonal availability and features unique regional specialties.

Luca Casablanca and his son are the driving force behind this delightful, intimate restaurant. Their shared, unwavering devotion to food permeates every dish they serve, leaving an indelible mark on the culinary experience. The restaurant specializes in authentic Sicilian cuisine, offering a range of options suitable for vegetarians, vegans, and those with gluten sensitivities.

There’s a fairytale charm to Tischi Toschi, through its pale yellow walls adorned with medieval marionettes and quirky art. The rich wooden arches and furnishings represent a timeless Sicilian style, and the same can be said for the menu. Expect succulent steaks, elegantly presented pasta and dessert cakes drizzled with chocolate and honey.

Not only did it best the much more famous, highly anticipated dinner at Tischi Toschi (which wasnt even known by our hosts), but special Brownie Points are given for flat out curing me out of my misery. Ok, lets rewind this one to one of the biggest mistakes of the trip with this very important tip…

Tischi Toschi prides itself on using only seasonal ingredients, so that's why its menu changes according to what is available at the local markets, but examples of what you may find are fennel meatballs, caciocavallo all'Argentiera, which is a typical kind of cheese, and cod belly with potatoes.

We are in the realm of Luca Casablanca, a passionate gourmet who makes his fruitful search for quality products available to customers. The kitchen offers typically Sicilian dishes that are tasty, authentic and decidedly well-made. Wines to match, outdoor seating available.