À la carte menu

Menfi artichoke, prawn tartare and Messina bergamot

Leek, Giarre avocado, smoked herring, lime and Milazzo lemon caviar

Allevabio beef carpaccio. Béarnaise, mussels and Tortorici hazelnut

Veal sweetbread glazed with blood orange sauce, raw and confit fennel

Tortelli with cabbage, black pork mortadella, Ustica chickpeas and Monti Sicani pecorino fondue

Linguina with redfish ragout, passolina, Marianopolis saffron and Sicilian pine nuts

Spaghetti, Acireale trunzo cabbage, pizzutello tomatoes from the Ericine valleys and sea urchins

Purple potato and chestnut gnocchi, “white” wild boar ragout (without tomatoes) and truffle

Grilled catch of the day, almond, lemon and Castrofilippo onion sauce

Squid, frascatula (polenta) alla guastedda du nonnu (focaccia), mint and Zibibbo di Pantelleria dessert wine

Nebrodi lamb, spring onion, sparacelli (wild asparagus) and celeriac

Spiced Linguaglossa chicken, quince, dates and Ispica sesame

Mango from Sant’Agata di Militello, Nebrodi hazelnuts and Verdello lemon

Caper ice cream, salted caramel, peanuts and cocoa sablè (chocolate sable cookies)

Roccapalumba prickly pear and Bronte pistachios

Creamy dark chocolate 80% “bonajuto”, orange and almond nougat