À la carte menu
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À la carte menu

 

The new menu by Executive Chef Tiziana Francoforte: a path that begins with Sicilian ingredients, meets technique and creativity, and takes shape on the table at Gagini Restaurant

 

  • Starter

    • White and green asparagus, Vin Jaune sauce, walnuts and lemon kosho

      22

    • Cinisara beef carpaccio, pumpkin seeds and harissa

      24

    • Seared cuttlefish with fava beans, lard from Nebrodi black pig, pil pil sauce, baby salad with squid ink and candied pistacchio

      28

    • Salt-cured grouper, green tomato, béarnaise sauce and seaweed

      26

  • Pasta

    • Tortellini stuffed with beef tongue, samphire green sauce and pine nuts

      24

    • Ditalini pasta with onion genovese, baby squid and shiso

      26

    • Scampi risotto in grouper broth

      28

  • Main courses

    • Grilled mushrooms, Girgentana goat robiola, black olives and aromatic salmoriglio

      24

    • Freshly caught fish, grilled beurre blanc and red spinach

      28

    • Pork belly, oxidized leaves, mantis shrimp sauce and pollen

      30

    The à la carte option requires a minimum selection of two courses

Discover our tasting menu

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Gagini Restaurant