La Vetta/Da Mario

Erice is a medieval crafts town with truly ancient roots high perched above Sicily's western coast

The tables are strung along an intersection of stony alleys near the dead center of Erice's mystical triangle, and they do a brisk business of both tourists and locals, especially in the evenings when the pizza oven is fired up.

Although it's mainly the setting you come for, this is also one of Erice's few less expensive eateries with reliably good food.

Their couscous is laden with grouper, and the linguine esplosivi with onions, anchovies, mushrooms, and loads of hot pepper. Or try busiati pesto trapanese (spiral pasta in a sauce of tomatoes and chopped almonds).

Secondi don't stand out, although fresh fish or fried or grilled calamari are always good bets; the tastiest meat dish is brasato vitello funghi porcini (braised veal chop with porcini mushrooms).

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