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Owner Ignazio Altieri makes his clients feel at home, whether on the terrace with views of the Valle dei Templi or in the cool, wood-panelled and brocade dining room. The cuisine is modern Italian with an international twist although the menu makes the dishes seem more complicated than they are. Try prawn risotto or grilled tuna with cous cous (see Il Déhors de l’Hotel Foresteria Baglio della Luna, Agrigento).

This popular and friendly trattoria is run by two brothers (not sisters, as the name suggests). The menu changes regularly and there is a good wine list.

The Locanda has accurately restored a few rooms of the local prince’s castle in this tiny village. They also authentically follow traditional methods in the kitchen. Dishes are innovative mixes of inland vegetables with fish from the nearby sea, each prepared to achieve a harmony of freshness, flavour and texture. Try the cuccìa (cracked wheat, white cabbage and sea snails) or pistachio ravioli with crustaceans and cacao beans (see Locanda del Borgo, Rosolini).

In a restored castle with original frescoes and red drapery, traditional techniques are revisited to create innovative dishes (see Locanda del Borgo, Rosolini).

In an inviting, arched interior, the trattoria of the Enoteca Picone serves snacks and full meals, accompanied by their excellent wines.

This osteria near the fish market sells a selection of each day’s catch. Try the marinated anchovies.

You can’t do better for a view than the terrace at Pocho, with Monte Cofano and the bay splayed out before you. Owner Marilù Terrasi is well-known for her cous cous and the wine list is made up of selected Sicilian labels (see Pocho, San Vito lo Capo).

Excellent cous cous served in an eclectic dining room with puppets hanging in the corners or on the breezy terrace looking down at Monte Cofano and the bay (see Pocho, San Vito lo Capo).

This daytime bar transforms itself into a romantic restaurant by night. Tables are set out on the sandy beach, lit by torches, and fish caught by Selinunte’s fishermen make up the menu. Try steamed clams and mussels or lobster fettuccini (see La Pineta, Selinunte).