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
    Grand Crue
    7 Calici
    7 wine glass
    € 280

    10 Calici
    10 wine glass
    € 380

  • Appetizer

    Scampo d’inverno

    Raw prawn quenelle, broccoli from Calabria sauce, crunchy celery 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’ostrica

    Crispy tapioca, oyster, wasabi foam and fermented cucumber

    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

    Macco di fave con stracotto di vitello e blend di verdure spontance
    
Macco of beans with over cooked veal and wild vegetables blend

    Broccolo Affogato
    
Fermented broccolo with black olives and anchovy

  • First courses

    Lo spaghetto “pizziato” ai crostacei
    Lobster soup with home-made “broken” spaghetti

    SpaghetTony
    
Homemade spaghetti, fried capers from Salina, red tuna Bottarga, Lemon peel and Katsuobushi

    Pasticcio al ragù di coniglio con brodo di aragosta

    Home-made pasta wich rabbie ragout, foam Carmisan, 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

    Cannelloni con verdure spontanee, salsa all’anciova, crema di ragusano e tartufo nero siciliano

    Cannelloni pasta with wild vegetables, anchovy sauce, cream of ragusano cheese and Sicilian black truffle

    Tortello in Brodo

    Tortelli filled with fish ragout, wild vegetables and chicken broth

  • 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

    Triglia alla scalora
    Red mullet hidden by escarole, tomato toasted bread and escarole sauce

    Agnello, vongole e lenticchie
    Diced lamb, clams and lentils

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

  • Dessert

    Cassata
    Sicilian traditional dessert with espresso coffee

    Soufflé al buccellato

    Soufflé Bucchato flavored

    Tutto verdello
    Verdello lemon from Bagheria in different consistencies

    Torta di mele
    Cooked apple hidden by pasta fillo net with lemon cream and macis, green apple and ginger sorbet

    Mousse al cioccolato con inserimento di vaniglia e gelato di fava di tonca

    Chocolate mousse with vanilla insert and Tonca bean ice cream

Lunedì, mercoledì e giovedì aperti solo a cena | Venerdì e sabato aperti a pranzo e a cena | Domenica aperti solo pranzo | Martedì giorno di chiusura
Monday, Wednesday and Thursday open only for dinner | Friday and Saturday open for lunch and dinner | Sunday open only for lunch | Closed on Tuesday

© 2013-2023 Ristorante I Pupi Via Del Cavaliere, 59 - 90011 Bagheria (PA) | Emmauri s.r.l. - P.Iva 05735390824 | Powered by EffeGrafica.it