Quattroventi

Professionalism and passion, careful selection of the catch and ingredients used, excellent preparation and presentation of the dishes. Must-try dishes include the selection of raw fish with different aging times, lobster and tenderumi soup, seafood couscous with crispy fried squid, and catch of the day with clam and shellfish stew. Definitely one of the best restaurants in Palermo.

Amazing food and service. We went twice!

Everything Top!

⭐️⭐️⭐️⭐️⭐️ We had dinner at Quattro Venti, and I have to say it was one of those evenings that stay with us forever. From the moment we arrived, we were greeted with a truly warm welcome: Chef Filippo Ventimiglia greeted us personally, and his wife escorted us to our table. The restaurant is elegant, intimate, and meticulously maintained, without being pretentious. We started with small samples of caponata and sfincione, offered by the chef, then came dishes that surprised us one after the other. The stuffed eggplant was excellent, but what really won us over were the crispy panelle with marinated anchovies, a reinterpretation of his famous Sicilian cannoli filled with cod. The dry-aged amberjack was another special moment: served at the table like a small painting, beautiful to look at and, above all, delicious to eat. We also loved the desserts. Most of all, however, we appreciated the way we were looked after during dinner. Filippo and his wife were present and attentive, but with that discretion that makes you feel simply at ease. We are tourists, and for this very reason, we regret not being able to return soon. Palermo has given us so many beautiful things, but this dinner is definitely one of the memories we will take home. Sicilian cuisine that knows how to start from tradition and present it in a personal and contemporary way. Congratulations indeed, and thank you for the wonderful evening!