Aquanova Hosteria

The dining room still has the old water wheel from when this building actually moved water, and it sets the tone for a restaurant that takes Sicilian tradition and quietly does something personal with it. The chef leans hard into vegetables from the kitchen garden and builds seasonal, creative menus that draw from both the island's coast and its interior. The wine cellar runs to over 1,700 labels, which is a lot for anywhere, let alone Canicattì.

One honor, in evidence: