À la carte menu

Bluefin tuna, “sommacco” from palermo, radish, prickly pear leaves and tortarello’s water

Asparagus, stracciatella, anchovies from the gulf of Catania and Bronte pistacchios

Beef carpaccio, mussels, hazelnut and bearnaise

Quail from Linguaglossa, Licata’s passion fruit, nasturtium and “cucunci” from Salina

Veal confit in goat’s milk ravioli, modican fava beans purèe and sesame from Ispica

Linguine with rockfish ragout, raisins, saffron from Marianopoli and sicilian pine nuts

Bucatini mike, shrimps and fried “lattume”

Smoked herring and bufala ricotta stuffed “cassatelle” in a Menfi’s artichoke broth and cedar

Salt cod, green beans, green tomatoes from Pachino and nocellara olives

Cuttlefish from Terrasini, cabbage, macerone and liver parfait “al vecchio samperi”

Skirt steak, snails from Madonie, Nubia garlic and capers from Pantelleria

Black pork neck marinated in carrob, bell peppers, “datterino” tomatoes and bitter herbs

Apricots from Scillato, sheep’s dulce de leche flan and walnuts

Pantelleria capers ice cream, salted caramel, peanuts and cocoa sablè

Cherry tart, almonds, yogurt and rosemary

Mulberry, buttermilk cream and vanilla