Dinner menu

Catania style caponata – “Ask us why it’s different from Palermo’s caponata”

with eggplant on a cream of potatoes, garnished with bell pepper sauce, toasted almonds and crispy caper chips

Sandwich of panelle – “Round like Sicilian grandmothers used to make them”

with dill and lemon marinated swordfish, garnished with lemon mousse and crispy bread croutons

Mangia e bevi “Example of Palermo street food, the scent of barbecues and festive picnics”

onion and bacon rolls, on creamed broad beans and honey-glazed carrots thistle

Bon Bon di patate – tastefull street food

Potato croquetta, stuffed with vegetable brunoise, served on “agghiata” sauce and sweet and sour tomato drops

Fresh pasta alla carrettiera – “Simple but authentic flavors”

with muddica atturrata, garlic, hot pepper and anchovy sauce

Le Busiate Fontanarossa – “A journey around eastern Sicily”

Stir in fish broth, lemon zest, walnuts, spring onion, bottarga and tomato confit

Il Bulgur “From the idea of pasta with Sicilian ragout also called “capuliato”

Bulgur with Sicilian ragout served with toasted walnuts and garnished with aged pecorino cheese

Anciova Ripiena “A milanisa” – delicius alternative to traditional pasta with sardines

Homemade fresh pasta ravioli filled with ricotta cheese, served with anchovy sauce, breadcrumbs, raisins, pine nuts and basil sauce

Veal cooked at a low temperature – “From the idea of boiled meat”

served on creamed carrots and Marsala potatoes, accompanied by broccoli florets

Polpette di pesce Azzurro “It was a dish already widespread at the time of the Roman Empire”

Fishballs served with fresh tomato sauce, garnished with ricotta cheese fondue and sprouts

Sformato di uova e zucchini “a vegetarian dish of home cooking”

Egg and zucchini flan served on organic chickpea cream, with thyme mayo and diced vegetables

Triglie con verdure – LAnd and Sea, Sicily and its eternal beauty

Red mullet served with vegetable and fish sauce

Castellamare del Golfo’s Cassatella – “A regular stop if you’re traveling from Palermo to Trapani”

Fried ravioli stuffed with ricotta cream served with Sicilian orange coulis

Salame Turco – “the Sicilian dessert of childhood afternoons”

chocolate dessert served in a bowl, garnished with semi-whipped cream, cinnamon and pistachios

Il semifreddo di nocciole

hazelnut parfait served on a pistachio cream with caramelised white chocolate, meringue and nuts

La mousse di cioccolato bianco

white chocolate mousse served with fresh fruit, strawberry coulis and coconut crumble

Il tris di bignè

the trio of cream puffs chocolate, pistachio and with Chantilly cream and fresh fruit