Sicily has always been a real sensory workshop, full of aromas, perfumes and an inkling of the sea. Sicilian cuisine is both rustic and baroque and its origins are born of a cocktail that combines Greek, Roman, Byzantine, Arab, Norman, Swabian, Angevin, Aragonese and Spanish influences: the populations with whom the Sicilians lived for centuries, and whose influences they incorporated into their cuisine.

Spain for example gave us the caponata and pasta with wild fennel whilst aubergines were importing from the Indies. Other products arrived from all over and found a perfect home on the island. This rich culinary tradition can be explored at the Grand Hotel Timeo, where our chefs have revisited and perfected every aspect so as to give it a modern twist, elaborating recipes that are accompanied by carefully selected wines that are the pride of Sicily, a land that today is at the vanguard of the Italian wine-making industry.

Breakfast should include a delicious and energy providing coffee water-ice with cream, accompanied perhaps by a brioche or a typical Sicilian ricotta-based sweet cake.

For lunch and dinner fresh fruit and vegetables are the order of the day, together with fish fresh from the waters of the bay of Naxos in an array of dishes starting with delicate hors d’ouvres and ending with inimitable confectionary incorporating almonds, pistachios, ricotta and candied fruit that are transformed into memorable creations. The richness and quality of Sicilian cuisine constitutes a continuous and interesting voyage of discovery – an unforgettable and not-to-be-missed experience!