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    The menù

    • Our tasting menu

      IDENTITÀ
      7 portate | vini esclusi
      7 courses | wines not included
      € 120

      INASPETTATO
      7 portate | vini esclusi
      7 courses | wines not included
      € 120

      LA NOSTRA STORIA
      10 portate | vini esclusi
      10 courses | wines not included
      € 160

    • Wine list

    • Wine pairing

      7 Calici
      7 wine glass
      € 100

      10 Calici
      10 wine glass
      € 140

      Abbinamento Vini Luxury
      7 Calici
      7 wine glass
      € 280

      10 Calici
      10 wine glass
      € 380

    • Appetizer

      Scampo di primavera
      Quenelle of Raw scampi prawn with broad beans and fresh peas, crunchy artichokes and prawn bisque

      Il nostro crudo di pesce con i suoi olii e sali del mondo
      Our raw fish with home-seasoned oils and salt from the world

      L’aragosta nella sua nassa
      Lobster in its pot: sourdough foam, lobster cooked with almond milk, potatoe pot

      La Sicilia nel piatto
      Arancina with meatsauce: cream of rise flavoured with saffron, pulled blackpork from Nebrodi, creamy peas, deep fried panko

      Il Riccio
      Foam of potato, fried shell served with raw sea urchin

      Insalata di Finocchio fermentato
      Fermented fennel salad with orange,caviar and white wine sauce

      La Nuova Caprese
      Burrata cream with crunchy tomato bread , basil and cabbage sauce, passion friut pulp and Mazara del Vallo red prawns

    • First courses

      Pasticcio al ragù di coniglio con brodo di aragosta
      Home-made pasta with rabbit ragout, foam of parmisan, crunchy nuts and lobster broth

      Plin allo Sfincione
      Filled plin with Tuma and ricotta cheese,anchovy sauce, onion and crunchy breadcrumbs

      Anelletti al forno
      Oven-baked anelletti pasta with vegetarian ragout, bufala cheese and cream of peas

      Quadrucci con verdure spontanee, salsa all’anciova, crema di ragusano e tartufo nero siciliano
      Ravioli pasta with wild vegetables, anchovy sauce, cream of ragusano cheese and Sicilian black truffle

      Fusill’Oro
      Seafood fusilli pasta with redfish broth vanilla oil and smoked tuma cheese

    • Second courses

      La stigghiola
      Street food remake in fish version with amberjack and cuttlefish

      S. Pietro con inserimento di seppia e cipollotto alla brace
      St. Peter’s fish filled with cuttlefish and grilled spring onion

      La guancia brasata con polpo, cardella e loti fermentati
      Braised veal cheek with octopus, cardella and fermented lotus

      La seppia sporca
      Dirty cuttlefish: barbecued cuttlefish with anchiovies sauce, white caponata and black ink

    • Dessert

      Cassata
      Sicilian traditional dessert with espresso coffee

      Tutto verdello
      Verdello lemon from Bagheria in different consistencies

      Mousse al cioccolato con inserimento di vaniglia e gelato di fava di tonca
      Chocolate mousse with vanilla insert and Tonca bean ice cream