Cenare inA historic address, established in the 1950s as a delicatessen selling charcuterie, cheeses and wines, it is now in its third generation and has been given a contemporary makeover. It is still "the shop" where you can buy local delicacies, but it also offers a restaurant service: traditional dishes from land and sea, revisited with taste and personality. The inspector's favourite dish? Cuttlefish ink arancina with red prawn tartare, pea cream and cheese fondue. Image Credit: Michelin Restaurants Source: https://guide.michelin.com/us/en/sicilia/palermo/restaurant/badalamenti-cucina-e-bottega Price: A moderate spend
