The Restaurant
Gagini occupies a vaulted stone room on the Via dei Cassari, a short walk from the Vucciria market in Palermo's old city. The restaurant takes its name from the Renaissance sculptor Antonello Gagini, whose 16th-century workshop once stood on the site, and the dining room sits beneath original arches and bare stone walls. Gagini earned its first Michelin star in 2022 under then-chef Mauricio Zillo, the Brazilian who shaped the kitchen's modern direction. After Zillo's departure in late 2025, the kitchen passed to executive chef Tiziana Francoforte (b. 1987), who trained as sous-chef at Gagini in 2020–2021; the restaurant retains its star in the current Michelin Guide.
Francoforte's cooking is authentic and local, built almost entirely on Sicilian fish and contemporary technique. Signature plates include barbecued mussels with 'nduja salmoriglio and a Vietnamese-style bisque, and a tagliatelle made with thirty egg yolks, served with artichokes, citron and tuna bottarga. The sommelier's list favours small Sicilian producers, with particular attention to the volcanic wines of Etna.
The tasting menu starts at around €115, with a wine pairing near €50; an à la carte route (a starter, a first or second course, and a dessert or cheese) runs about €100, with starters and first courses in the €37–43 range and second courses near €44–46, per the restaurant's published menu. Service is formal but warm, with fluent English and clear explanations, and the Via dei Cassari address keeps guests in close contact with the market that feeds the kitchen each morning.
Why This Is Palermo’s Impress Clients Pick
For impressing a client in Palermo, Gagini offers the combination that Sicily's capital uniquely delivers: a Michelin-starred kitchen inside a 15th-century palace, executing contemporary technique on the island's singular produce. The 500-year-old stone arches that vault the dining room provide a gravity no modern restaurant can replicate. The tasting menu commits the evening to the two-plus hours that serious business conversation requires. The wine list, built around rare Sicilian producers, allows the host to demonstrate local knowledge in a way that flatters both parties. The Via dei Cassari address places the guest in the middle of the Vucciria market culture — a walk back through those alleys after dinner is one of the great Mediterranean experiences.
Not for a fast or casual meal — or for diners who want classic, recognisable Sicilian trattoria food
Gagini is a tasting-led, fish-focused Michelin restaurant: plan on two-plus hours and a set sequence of contemporary plates. If you want a quick lunch, a big sharing table of cassata and arancini, or the familiar comfort-Sicilian of a Palermo trattoria, the Vucciria has better-suited rooms a few streets away. It is also a poor fit for committed meat-eaters, since the menu leans heavily on local seafood.
Frequently Asked Questions
Does Gagini still have a Michelin star?
Yes. Gagini earned its first Michelin star in 2022 and retains one star in the current Michelin Guide. The kitchen is now led by executive chef Tiziana Francoforte, who took over after Mauricio Zillo left in late 2025; she had earlier trained as a sous-chef at Gagini in 2020–2021.
Who is the chef at Gagini and what do they cook?
The executive chef is Tiziana Francoforte (born 1987). Her cooking is contemporary Sicilian built almost entirely on local fish — signature plates include barbecued mussels with 'nduja salmoriglio and a thirty-yolk tagliatelle with artichokes, citron and tuna bottarga.
How much does dinner at Gagini cost?
The tasting menu starts at roughly €115 per person, with a wine pairing around €50. An à la carte meal of a starter, a first or second course and a dessert or cheese runs about €100, with most first courses between €37 and €46, according to the restaurant's published menu.
Where is Gagini and how far in advance should I book?
Gagini is at Via dei Cassari 35, 90133 Palermo, in the Vucciria quarter near the Cala harbour. It serves lunch and dinner Tuesday to Saturday; because the dining room is small, booking three to four weeks ahead is sensible for weekends and high season.