‍ menù

We walked away from the classics, we thought that revisiting traditional food could lead us to something unique and by applying modern knowledge of taste and our creativity to it we managed to find a way to express ourselves in fascinating and tasty ways.

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Tomato Gazpacho

with Sicilian Buffalo Burrata cheese.

15

White potatoes savoury pie

White potatoes savoury pie with bread crumble, dried

Pantelleria DOP capers, fermented lemons, sumac and

oil preserved Mackerel fillets from Marzamemi.

15

Square-shaped, Apple Caponata with crispy black

bread, toasted almonds and carob’s reduction.

17

Parsley Sponges

with Cod Foie Gras

and creemy goat cheese

17

Fresh ravioli filled with ricotta cheese, with lemon

infused butter, grated parmesan and toasted Raffadali

IGP pistachios.

16

Fresh “maccheroni” with Sicilian tomato pesto, basil, seasoned pecorino cheese and toasted almonds

15

Fresh, egg based “Triangoletti” pasta with

creamy Parmigiano Reggiano filling, served with old

hen broth and powdered Calabrian Porcini.

19

Tagliatelle with anchovies infused butter, anchovies

dripping and toasted bread crumb.

14

Stuffed Calamari served over parsley infused potato cream, with Raffadali DOP

Pistachios and Pantelleria IGP Capers.

19

Jar-cooked Baccalà* fillets with IGP Capers, tomatoes

and wild fennel’s seed, served whit its own broth

21

Sicilian slow-cooked roastBeef Brisket with meat and carob reduction.

19

Jar-cooked Baccalà* fillets with IGP Capers, tomatoes

and wild fennel’s seed, served whit its own broth

16