Is always that bit of salt more or less that makes the difference



Etna, Nebrodi and Iblei's moutains: there are the places where we look for and find the ingredients that we love to bring to our guest's table.

Pistachos, dried tomatoes, toasted almonds, Brolo's sausages, the black swine meat from Nebrodi, the citrus: these and other row materials that evocate a real sicilian way of eating, meets in unexpected dishes born from our cook's studies and imagination. So we say thank you to them: Elvio, Kamal, Rochan and Sylveter.

Our is a menu that changes, according to the season and our guests tastes, to propose everytime something different and surprising. We go over the idea of typical restaurant: if the ingredients have a name and a well known origin, often synonym of quality, will be their commingling to give you the pleasure of a rediscovery, for the eyes as much as fro the palate.

To Start


  • Arancino of ragusan bufala cheese

    with black pig sauce served with Sicilian caponata
  • Potato croquettes

    with vegetables & cheese, black pepper
  • Little Sicilian Fried Pizza

    with pepper and tuma cheese, dried tomatoes and olives
  • Mixed Fried - for two people

    with palermitan panelle, chips, croquettes, little Sicilian fried pizza
  • Fried Potatoes

    served with ketchup and mayo
  • Parmigiana's cake

    served with mousse of salad ricotta cheese and fresh basil pesto
  • Anchovy balls

    with orange salad, fennel, saffron sauce and red onion
  • Raw grouper

    and served with orange, mango, caper and mint salad
  • Fired palermitan panelle (chickpea flour)

    with honey, ‘nduja (tipical spicy Calabrian cream) and yogurt

    with sea urchins and sweet cream of yellow datterino tomatoes

and seasoned

  • Raw tartare of fresh salmon and avocado

    served with yogurt cream, sunflower seeds and guacamole sauce
  • Pear and rocket salad

    with taleggio cheese and walnut
  • Aeolian Salad

    with iceberg, tuna, capers, dried tomatoes, potatoes
  • Fresh Tuna filet

    served with fresh spinach, toasted almond, mango and orange jam
  • Big plate of Sicilian Ham

    served with ragusan burratina cheese
  • Buffalo Mozzarella

    with tomato caprese salad and nuts
  • Selection of sicilian seasoned, cold cuts and cheese

  • Mixed vegetables grill

    with smoked provola cheese and orange honey
First Courses


  • Paccheri Stuffed

    with cheese, pepper and potatoes, pork lard mousse
  • Lasagnetta

    with pork sauce crispy lard and ragusan buffalo mozzarella cheese
  • Homemade Ravioli Norma

    Fresh pasta with tomato, eggplant cream, Sicilian ricotta cheese and basil
  • Homemade dumpling

    with fresh Bronte pistachio pesto, ragusan buffalo ricotta ice cream and lime zest
  • Spaghetti

    with tuna, sea urchin served with mint capers and orange peel
  • Calamarata alla catanese with anchovies

    wild fennel on parsley green sauce with grape tomatoes and anchovy sauce
  • Linguine with Clams

    on Asparagus cream, Confit Tomatoes, Cuttlefish breadcrumbs and Mint Oil
Seconds to none

Second courses

  • Sicilian Meat Balls

    with porcini mushrooms cream, potato chips, dry tomatoes, Cheese ice Cream
  • Roll of horse meet

    with pachino cherry tomatoes, cacio cavallo cheese, almonds and buffalo mortadella served with crispy breadcrumbs, sweet peppers cream and wild vegetables
  • Pork tenderloin

    cooked at low temperature, completed in the oven, prepared with an almond breading, served on a Calabrian Ndjua Polenta, Cabbage Crispy and fig reduction
  • Vitellin fillet

    on potato beds smoked provola and crispy Apulian mugnoli
  • Ribeye

    cooked at low temperature, completed on the grill and cut into strips, served with Maldon salt, mustard beans and black truffle from Palazzolo Acreide
  • Tomahawk - Recommended for 2 people

    cooked at low temperature, completed on the grill, served with wild vegetables, Sicilian caponatina and potato chips Weight 1.2 KG-
  • Tuna fillet

    with pistachio and sweet and sour onion on citrus and fennel and orange sauce
  • Mixed fried

    of squid, anchovies, white prawns and spatula with, Spicy Honey, Tartar sauce and Barbecue
  • Scotted Octopus

    with burratina cheese and accompanied by potato pie, slightly spicy reduction and amaretto grain
  • Cod Fish

    served with cherry tomatoes, capers and olives on a reduction of malvasia and candied orange zest
  • Baked Sardine

    with caponata, mint and lime and served on wild fennel cream