À la carte menu

Spiced giardiniera aspic, samphire, horseradish and baby sprout salad.

Crisp and refreshing, with bright acidity and gentle spice; the saline snap of samphire and the pungent lift of horseradish add vibrancy and a clean, lingering finish.

Red mullet sandwich, in a light broth, Mediterranean herb béchamel, sweet and sour red onion.

A layered, coastal composition—delicate fish, aromatic herbs and gentle acidity in balance

Organic artichoke, local baby squid cooked and raw, pine nuts, San Vito Lo Capo bottarga, curly parsley.

Organic spiny artichoke paired with cooked and raw baby squid, enriched with pine nuts, San Vito Lo Capo bottarga, and curly parsley for a delicate Mediterranean balance.

Marinated pork fillet with mustard mayonnaise, Marsala jelly, black and red cabbage, bitter orange jam, and pink peppercorns.

Tender marinated pork complemented by sweet-and-spicy notes, vibrant vegetables, and aromatic Sicilian Marsala.

Pork and veal terrine, loquat chutney, horseradish sauce.

Soft, rich and slightly pungent, with a fruity counterpoint and a clean, sharp finish.

Green fagottini, PDO Taleggio, potatoes, beetroot and Sicilian black truffle.

Delicate handmade parcels filled with creamy Taleggio, earthy potatoes, and sweet beetroot, finished with the luxury of Sicilian black truffle.

Busiate with Nebrodi black pork sausage, clams and tuscan kale.

Artisanal busiate tossed with Nebrodi black pork sausage and fresh clams, complemented by black and red Tuscan kale for a savory, earthy and coastal harmony.

Spaghetti, Leonforte black lentils, raw celery and extra virgin olive oil.

Pure and essential, a rustic harmony of textures lifted by freshness and fine oil.

Anelletti with “Maiolino” octopus ragù, Nero d’Avola, wild fennel and saffron.

Traditional anelletti pasta dressed with a slow-simmered “Maiolino” octopus ragù, enriched with Nero d’Avola wine, scented with wild fennel and finished with precious Corleone saffron, delivering deep Mediterranean intensity and aromatic elegance.

Mezzecandele with smoked potato, charred spring onion and Nebrodi black pork guanciale, snow peas and rosemary.

Comfort-driven yet elegant, with smoky depth, gentle sweetness and a fragrant herbal lift.

Quail “beccafico”-style, its jus with Vecchio Samperi.

Succulent and richly aromatic, with sweet-savory notes of the traditional stuffing and a deep, oxidative wine jus that lingers with warmth and complexity.

Albacore tuna with “cicerchie” peas, fennel seeds and calamint.

Gently seared albacore tuna paired with tender “cicerchia” peas, scented with fennel seeds and wild calamint, for a fresh, aromatic and delicately Mediterranean profile.

Chargrilled asparagus, egg, hazelnut and celeriac.

Tender and lightly smoky, with creamy richness from the egg, nutty roundness and a subtle, earthy sweetness from celeriac

Cuttlefish, its ink and “Palermitan fritter”.

Deeply marine and enveloping, with velvety ink, gentle sweetness of cuttlefish and a crisp, savory bite that adds warmth and contrast.

Boneless lamb, anchovy sauce and artichoke strudel.*

Juicy and full-bodied, enriched by a savory, umami-driven anchovy note; balanced by the delicate bitterness and flaky texture of artichoke.

Strawberry coulis and gelato, almond biscuit, mascarpone and verbena mousse.

Kaid – Alessandro di Camporeale 2024 – 10.00

Millefeuille, loquats, vanilla cream and spiced gelato.

Diamante – Tasca d’Almerita 2024 – 12.00

Dark chocolate tuile and cream, bitter orange, caramel sauce and duck jus.

Grappa – Giovi (S.A.) – 10.00

Lemon and olive oil cream, granola, sesame and bay leaf.

Malvasia delle Lipari – Hauner 2023 – 10.00

Our interpretation of the Sicilian cassata.

Marsala Superiore Semisecco Riserva 1998 – Pellegrino. – 14.00

6 artisanal cheeses, Sicilian black bee honey.

Marsala superiore riserva “Targa” semi secco 2007 Florio – 10.00