À la carte menu

Pork tenderloin and bitter oranges

marinated with mustard mayo, Marsala jelly, red cabbage, bitter orange jam and pink pepper.

Breaded oregano potato sphere

black and white olives, caper powder, raw tomato sauce and dried tomatoes.

Paranza squid and Noto almonds

double-cooked squid, toasted almonds, basil oil and mullet bottarga.

Albacore tartare

cantaloupe melon, basil mayonnaise, aubergine chips, toasted pine nuts, San Vito Lo Capo bottarga and mint.

“Vastasa” salad

and “musso” and “carcagnolo” terrine (muzzle and heel).

Mezzecandele, potato, grilled spring onion

Nebrodi black pig cheek, snow peas, spring onion and rosemary flavour.

Ravioli in Trapanese-style

with four tomatoes, Noto almonds, Nubia red garlic, fresh tomato and basil.

Spaghettini and black lentils from Leonforte

raw celery and extra virgin olive oil.

Tortelli with blue fish

in warm salpa broth, long courgette, tenerumi and Corleonese tomato hearts.

Potato gnocchi with mussels from Ginzirri

genoese courgettes and local saffron threads.

“Perlina” aubergine and goat’s robiola Girgentana

mint, red and green pepper.

Marinated Fassona fillet from Piedmont

smoked tomato, black pork cheek, Sicilian pecorino DOP wafer, fresh oregano.

Albacore tuna with a poppy seed crust

pink and Sichuan pepper, coconut milk, fresh mint and toasted pine nuts.*

Octopus lacquered in balsamic vinegar

dulse seaweed, Neapolitan courgette and black olives.*

Duck breast and red pepper*

with its orange base, black pork fat, sage and rosemary.

Hazelnut waffle from Nebrodi

with Gangi ricotta, lemon and cinnamon scent, Domori “Côte d’Ivoire” chocolate, frappato sour syrup.

Citrus and Sambuca meringue

coffee and white pepper Chantilly cream, Sambuca sauce and candied orange.

Leonforte late peach tart

with chantilly cream and almond ice cream.°

Rice cream

with passion fruit, corn sbrisolona, Bronte pistachio and red fruits.

6 artisanal cheeses

with Sicilian black bee honey.