Sicily has always been a crossroads—the Greeks and Romans left theaters and villas; Arabs brought citrus, irrigation, and spice; Normans layered gold mosaics over it all. Today that blend shows up everywhere, from Palermo’s street markets to Siracusa’s baroque piazzas and Taormina’s ancient stage set over the sea.

Expect vivid food culture: arancine in Palermo (they’ll correct you if you say “arancini”), pistachio everything in the east, and seafood pulled from two seas. Evenings are for the passeggiata—join locals for a slow stroll, gelato in hand, when the light turns honey over medieval stone.

Practical notes: Sicily’s trains are scenic and budget-friendly, with buses filling gaps; renting a car works too, but watch ZTL restricted zones in historic centers. Summer heat is intense—siesta closures are real—so plan museums midday and golden-hour exploring. Always carry cash for markets, and keep small bills for street eats.

Palermo

Palermo is Sicily’s capital of contrasts: Arab-Norman mosaics shimmer inside cathedrals, street vendors shout at Ballarò, and Belle Époque theaters anchor grand boulevards. It’s loud, generous, and delicious—ideal for four days of culture and cuisine.

Days 1–4: Arab‑Norman splendor, markets, Monreale, and a coastal pause in Cefalù

• Historic core & mosaics: Start at Quattro Canti and wander to the Palermo Cathedral (consider the rooftop for sweeping city views), the Martorana and San Cataldo with their Arab-Norman domes, and Teatro Massimo, among Europe’s largest opera houses. Monreale (20–30 minutes uphill by bus/taxi) rewards with a cathedral cloister glowing in Byzantine gold.
• Markets & street food: Browse Ballarò and Vucciria for caponata, prickly pears, and sfincione (thick Sicilian pizza). Try pani câ meusa (spleen sandwich) at Nino u’ Ballerino if you’re adventurous, or panelle (chickpea fritters) for a gentler start.
• Day-trip option: Cefalù’s sandy beach and Norman Duomo are an easy escape; climb La Rocca for a Tyrrhenian panorama. Prefer antiquity? Consider a long-day run to Agrigento’s Valley of the Temples (spectacular at late afternoon) by train+bus or a private driver.

Eat & drink (specific picks):

• Breakfast/coffee: Pasticceria Cappello (famed 7‑veli chocolate cake), Bar Touring for old-school sfincione, and Spinnato near Politeama for cornetti and cappuccinos.
• Lunch: Antica Focacceria San Francesco (since 1834; panelle, arancine, stigghiola in a historic hall) or KePalle (modern arancine with creative fillings).
• Dinner: Trattoria ai Cascinari (family recipes—pasta con le sarde, involtini di pesce spada), Osteria Ballarò (seasonal Sicilian plates, good Sicilian wine list), and Ferro di Cavallo (bustling, budget-friendly classics).
• After-dark: Taverna Azzurra around Vucciria for a street-side glass of grillo or nero d’Avola with salted anchovies.

Activity picks (Palermo):

• Discover the Charm of Palermo: A 3-Hour UNESCO Sites Walking Tour — a small-group primer on the city’s eight UNESCO-listed marvels, ideal on Day 1 to get oriented.

  

• Palermo Sicilian Cooking Class with a Well-known Italian Chef — held in a private home; learn market-to-table recipes you can recreate back home.

Where to stay: Base near the Kalsa or Politeama/Teatro Massimo for easy walking.

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Getting to Palermo: Fly into PMO (Falcone–Borsellino). Check Europe-bound or intra‑Europe options on Omio Flights. From the airport, the train to Palermo Centrale takes ~50 min; taxis run ~40–50 minutes depending on traffic.

Next leg (Palermo → Siracusa): Morning train via Catania, ~5–6 hours total, usually €25–45 if booked ahead; buses can be similar in time. Compare Omio Trains and Omio Buses. If you’re driving, allow ~3.5–4 hours plus a coffee stop.

Siracusa (Ortigia)

Siracusa was once the great rival of Athens; the heart now is Ortigia, a luminous island of limestone lanes, fountains, and a cathedral literally built into the Temple of Athena. Three days here balance archaeology, sea breezes, and long lunches.

Days 5–7: Ortigia markets, Greek Theater, boat time, and baroque evenings

• Ortigia essentials: Piazza Duomo’s cathedral facade glows at sunset; step inside to see ancient Doric columns embedded in the nave. Stroll to Fonte Aretusa with its papyrus pool and the lungomare for sea views. A short boat cruise around Ortigia shows off grottoes and city ramparts.
• Archaeology day: Cross to mainland Siracusa for the Parco Archeologico della Neapolis: Greek Theater (still used in season), the Ear of Dionysius cave, and the Roman Amphitheater. Go early for shade; tickets are typically under €16.
• Swim & coast: Hit Fontane Bianche or Arenella (15–25 minutes south) for clear water and sandy shallows; lidos rent chairs and umbrellas.

Eat & drink (specific picks):

• Breakfast/coffee: Pasticceria Artale (almond pastries and granite), Caffè Apollo near the temple ruins for a quick espresso.
• Market lunch: Fratelli Burgio for cured meats, caponata, and cheese platters; or a loaded panino at the Ortigia market (arrive before noon to beat lines).
• Dinner: Don Camillo (refined Sicilian cuisine in a 15th‑century setting), Osteria da Mariano (homey classics; try pasta alla siracusana with breadcrumbs and anchovies), and Apollonion Osteria da Carlo (grilled catch of the day).
• Gelato & wine: Gelati Bianca for ricotta and pistachio flavors; Enoteca Solaria for Sicilian labels—grillo, carricante, and nero d’Avola.

Where to stay: Sleep on Ortigia for atmosphere; you’ll walk everywhere and catch the best sunsets.

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Next leg (Siracusa → Taormina): Regional trains run ~2–2.5 hours with a change at Catania or Giarre; fares ~€9–16. Check Omio Trains. Buses can be comparable in time: see Omio Buses.

Taormina

Taormina is a natural theater: the Ionian Sea shimmers below, Mount Etna towers behind, and an ancient Greek stage sits center. Four days here blend seaside time, hilltop villages, and a volcanic adventure.

Days 8–11: Greek Theatre, Isola Bella, Castelmola, and Mount Etna

• Teatro Antico: Visit early for soft light and fewer crowds. The view frames Etna like a backdrop; performances still run in summer.
• Sea & cable car: Ride the funivia to Mazzarò and Isola Bella for pebbly coves and crystalline water; rent kayaks or join a short grotto boat tour.
• Castelmola: A medieval village perched above Taormina with dreamlike views and almond wine bars; hike up (60–90 minutes) or take a short bus/taxi.
• Etna day: Choose an organized small-group outing for craters, lava caves, and wines (see picks below). Dress in layers; sturdy shoes are mandatory.

Activity picks (Taormina & Etna):

• Mount Etna Half-Day Small Group Tour from Taormina — classic craters, lava flows, and cave visit, with hotel pickup on request.

  

• Cooking Class with Seaview with Chef Mimmo — learn Sicilian specialties steps from the beach; perfect slow day after Etna.

  

Eat & drink (specific picks):

• Breakfast/granita: Bam Bar (legendary granita and brioche—pistachio or coffee with cream), Pasticceria D’Amore for pastries and espresso.
• Lunch: Da Cristina for enormous arancini and scacciate; beachside, grab grilled swordfish at a simple lido in Mazzarò.
• Dinner: Trattoria da Nino (sea views; spaghetti with clams, grilled gamberi rossi), RossoDiVino (intimate, seasonal Sicilian plates), or splurge at Otto Geleng (white-tablecloth tasting menus with Etna views).
• Nightcap: Morgana Lounge Bar for creative cocktails in a garden courtyard; excellent for a post‑passeggiata sip.

Where to stay: In Taormina center for strolling to the theatre and Corso Umberto; beach lovers can stay down in Mazzarò and ride the funivia up.

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Departure: Fly out of Catania (CTA). Taormina–Catania Airport takes ~1 h by direct bus or ~50–70 min by train plus a short shuttle/taxi; compare options on Omio Trains and Omio Buses. For onward flights, search Omio Flights.

Suggested 11-Day Flow at a Glance

• Days 1–4: Palermo — UNESCO walk, markets, Monreale, optional Cefalù. Cooking class one evening.
• Day 5: Travel Palermo → Siracusa (train); twilight stroll on Ortigia.
• Days 6–7: Siracusa — Neapolis Archaeological Park; market lunch; boat ride or beach afternoon.
• Day 8: Travel Siracusa → Taormina; Greek Theatre at golden hour.
• Days 9–10: Etna half-day tour; beach time at Isola Bella; Castelmola one evening; seaside cooking class.
• Day 11: Leisurely breakfast, shopping on Corso Umberto; transfer to Catania Airport.

Logistics & Money-Saving Tips

• Transport: Sicily’s regional trains are reliable for this route. Price out rail and bus combinations on Omio Trains and Omio Buses. If arriving via mainland, overnight ferries to Palermo are available (see Omio Ferries).
• Costs: Palermo→Siracusa train ~€25–45 (5–6 h); Siracusa→Taormina ~€9–16 (2–2.5 h). Local buses/metro tickets are typically €1–2.50.
• When to go: April–June and September–October mean warm seas and fewer crowds. In July–August, plan sights early/late and siesta at the beach.
• Etiquette: Dinner often starts after 8 pm; tipping is modest (round up or add 5–10% for standout service).

Optional Palermo add-on: If you crave another guided overview, ride in style on the Palermo: Grand Tour in CruiserCar for citywide highlights with the wind in your hair.

This 11-day Sicily journey layers mosaics, markets, and Mediterranean horizons into a story you’ll keep telling. From Palermo’s gold-leaf chapels to Ortigia’s limestone glow and an Etna sunrise, you’ll taste, learn, and wander at the island’s unhurried pace. Buon viaggio—Sicily tends to linger long after you’ve left.