À la carte menu

Cuttlefish velouté with ink, bay leaf scent, tomato raviolini, peas, potatoes, and saffron.

Rich and silky soup with Mediterranean flavors and aromatic herbs.

Blue fish ceviche with watermelon, baby corn and sea urchin.

Thinly sliced blue fish ceviche with watermelon, baby corn, and sea urchin, offering a fresh, tangy, and oceanic flavor 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.

Spiced garden vegetable aspic, samphire, horseradish and microgreens salad.

A chilled and vibrant appetizer with bold textures and a hint of heat.

Genovese zucchini with veal, ragusano DOP fondue and Sicilian summer black truffle.

An elegant composition marrying tender meat, regional cheese, and seasonal truffle.

Warm soup of “frascatole”, Sicilian tender greens, long zucchini, and seafood.

A light and fragrant Mediterranean broth with frascatole — a rustic “broken couscous” style pasta — seasonal vegetables, and the fresh taste of the sea.

Green fagottini with taleggio cheese, potatoes, red beetroot and sicilian summer black truffle.

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

Purple potato gnocchetti with snow peas, langoustines, and marjoram.

Delicate handmade gnocchi with sweet shellfish, fresh garden vegetables, and aromatic herbs.

Spaghettini with Leonforte black lentils, raw celery and Extra Virgin olive oil.

A light and refreshing dish with spaghettini tossed in earthy black lentils, crunchy celery, and a drizzle of premium extra virgin olive oil.

Calamarata with ‘Nduja sauce, eggplant, ragusano DOP, basil foam and wild fennel.

A bold and savory pasta with spicy ‘nduja sauce, smoky eggplant, rich Ragusano cheese, and aromatic basil foam, finished with a hint of wild fennel.

Red tuna with poppy seed crust, pink and Sichuan pepper, coconut milk, fresh mint and toasted pine nuts.

A tender red tuna fillet encrusted with poppy seeds and a vibrant mix of pink and Sichuan pepper, complemented by the smoothness of coconut milk, fresh mint, and the crunch of toasted pine nuts.

Line-caught squid with pepper gazpacho, capers, olives, and black ink purée.

Tender squid paired with vibrant Mediterranean flavors, sweet pepper freshness, and the deep richness of its own ink.

Spiced grilled lamb with eggplant caponata and wild vegetables.*

Juicy lamb grilled to perfection with a blend of aromatic spices, served with a rich, tangy eggplant caponata and a medley of tender wild vegetables.

Veal tenderloin in double marinade with smoked tomato, black pig Guanciale, sicilian Pecorino cheese crisps,and fresh oregano.

Succulent veal tenderloin marinated twice for deep flavor, paired with smoky tomato, rich black pig guanciale, crispy Sicilian Pecorino, and fragrant fresh oregano.

Grilled leek with brown vegetable stock, vegetables and marjoram.

Smoky grilled leek served with a savory brown vegetable stock, accompanied by tender vegetables and a hint of marjoram for a harmonious and comforting dish.

Jasmine green tea mousse tartlet, with watermelon gel and scented water, delicately infused with cinnamon and fresh mint.

Morsi di luce Cantine Florio – 10.00

Baba, cherry syrup and flambéed cherries with cherry liqueur, yogurt and vanilla chantilly cream.

Grappa di Zibibbo Distilleria Giovi – 12.00

Pavlova, white chocolate, Noto almonds, tonka bean, mango and passion fruit cream and sorbet.

Moscato di Pantelleria 2021 Solidea – 10.00

Creme and hazelnut streusel, ginger, lemon sorbet and sage.

Mini Rum Cooler by OCCHIOVIVO! Bistrot – 10.00

Meringue cloud with lemon custard espuma, pistachio praline, and black mulberry sorbet.

Sciuscia Vendemmia Tardiva 2020 CVA Canicattì – 12.00

6 artisanal cheeses, Sicilian black bee honey.

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