Completing this short trip to Italy with few days in Sicily. Palermo did not knock my socks off, I will admit, but there is no doubt that Sicily is one of the jewels of the Mediterranea. My recommendation: if this matters to you, hire a car and tour the entire island of Sicily, do not stick just to Palermo.
Al cancelletto verde (Addr: Via Riccardo Wagner, 14, 90139 Palermo Phone:091 320537) is opened since 1954, so one of the old restaurants of downtown Palermo (not far from the harbour). Bucatini with Sardines (the first pic) was properly done (the pasta not as firmly aldente as so oftently found in Rome, but firm enough for proper chew, the sardine of fine quality). Grilled trout and squid was also another dish that was done as it should, meaning with respect to how Sicilian do traditionally season their grilled seafood and the cooking (temperature of the sea food, doneness, timing) without reproach.
My verdict (Very good > Good > Ok> Bad): Ok. Food this simple can always be bettered with a touch of bold seasoning, or whatever surprising effect/personal twist the Chef may deem interesting to throw in. But then, you are adding a twist to the original recipe. Here, they keep the recipes as authentic as it is, so this is not food that is trying to wow, rather food that is done as it has always been. And it is done properly. Excited, I was not, but you are warned (1) many items of Sicilian cuisine — I have the same issue with Roman cooking — are not my cup of tea for reasons that have nothing to do with what is good or bad. As an example, I can’t appreciate stuffed seafood …. which Sicilians do and which was served to me during this meal in the form of stuffed squid. Does that mean stuffed seafood is bad? I do not think so. Just not what I prefer. (2) People who were raised by the sea (my case) oftently tend to have an almost intimate preference for the types of fish they grew up with. Trout is not one of them.