It is no mystery as to why so many people flock to Italy year after year, naming it as their favourite country in the world. Great weather, warm people, fantastic food amount to “la dolce vita” indeed.
Sicily, or more specifically Cefalu, is no different. Charming narrow cobbled streets are dotted with little shops and plenty of restaurants. All the classic dishes can readily be found, whether it’s pizza, arancini, bountiful seafood, granita, gelato, and pasta in every shape and form imaginable. Everything is good, always leaving you wanting more. Yet, perhaps something is missing.
Qualia isn’t your run-of-the-mill family-owned restaurant that relies on the lure of the Italian charm. No. It opened its doors almost a year ago, spotting a gap in the market. The moment you walk into Qualia you’ll notice its interior is different from the rest. The original structure of the old building has been preserved, exposing rustic walls, contrasted by modern minimalism and clean lines accentuated by the furniture. You can have a peek at the activity in the kitchen and see what magic chefs get up to.
Fresh bread is baked daily onsite. Naturally, all dishes are prepared from scratch using only the finest local, seasonal ingredients available at any point of time. The ever-changing menu, featuring some deconstructed Sicilian dishes, is limited but everything is executed to perfection.
With an upper market feel, you would have thought Qualia isn’t kid-friendly, but it actually is. Staff are very flexible and simple pasta dishes, such as spaghetti with fresh tomato sauce, can be prepared for even the fussiest of eaters.
The octopus and potato starter was something to behold. Slow cooked octopus slices swimming in a potato puree, with drizzles of tomato and cuttlefish ink sauce, finished off with chives and sage. What’s not to love?!?
The second course was homemade tortellini made with fava beans, a light and refreshing dish. The main course was a tower of succulent lamb, contrasted by crispy, bitter, glazed chicory, backed up by satisfying potato with jus.
Lastly, the dessert was chocolate cream with milk ice cream and a biscuit base. The photos should convey just how spectacular the food was.
If you’re ever heading to Sicily and staying or passing through Cefalu, stop by Qualia. The fine dining experience is something to remember and you won’t be disappointed. Just go. Trust me.
Via G. Amendola, 16A
90015 Cefalù (PA)
This week one lucky reader can win a copy of Veggienomics Cookbook.
Forget shopping at discount supermarkets, buying inferior products or cutting back on food. Written by the award-winning author of New Vegetarian Kitchen, one of The Independent’s Best Cookbooks of 2011, Julia Graimes’s book is creative, clever and beautifully illustrated, with a colour-coded system to indicate the best-value recipes.
With an emphasis on delicious global food, Veggienomics shows how to seek out the best-value vegetarian meals, focusing on in-season ingredients, foraging, growing your own, buying in bulk, and making full use of leftovers. Complete with brilliant tips and nuggets of information, all the recipes are modern, international and truly mouth-watering.
Entering is easy, just follow the instructions below.
Competition Question: Which dish from Qualia do you fancy the most?
- Here you can find a tutorial how to enter with Rafflecopter.
- If your form is not showing, try refreshing the page.
- Complete the form, otherwise your entries will not count.
- Make sure the mandatory entries (e.g. leave a blog comment) are completed first.
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P.S. I was a guest of Qualia’s.