Our cooking

The sicilian tradition rediscovered by our chef. Tipical dishes and new recipes made with passion and expertise, and combined with the famous sicilian wine.

Our restaurant, which is able to satisfy even the most exigent palates, is specialized in traditional dishes and in glutenless food preparation (coeliac cookling). The dish that we propose are those of the local tradition, revisited to permit the old tastes to be enjoyable from all kind of palates.

Starters: Insalata di Mare (Sead food salad); Affumicati di pesce (Smoked fhis); Antipasto misto di pesce (Seafood hors d’oeuvre); Cocktail di Gamberi (Shrimp cocktail); Zuppa di cozze (Mussels chowder); Cozze alla Marinara (Marinara style mussels); Tapas (Mixed hors d’oeuvre); Crudo e Melone; (Raw ham & melon).

First dishes: Risotto agli Scampi e Porcini (Risotto with mushrooms porcini and scampi); Gnocchi al Pistacchio (Potatos dumplings and pistacchio nut); Bigoli con pachino spada e finocchietto (Fresh pasta, swordfish, tomato, wild fennel); Couscous di pesce alla Trapanese (Semolina durum-wheat, fish chowder); Busiate all’Aragosta (Fresh pasta with juice to the lobster); Fiocchi spek e fondina con sugo di stracotto ed erbette fini (Full tassels of fresh pasta of cheese and smoked ham in sauce to the meat); Spaghetti ai Ricci di mare (Spaghetti whit sea urchins); Tortelli ai crostacei con gamberetti verdurine e uova di salmone (Tortelli shellfish sauce, shimps, vegetablesin season, eggs of fish); Tagliatelle cozze,vongole e pachino (Tagliatelle mussels,clams whit pachino); Ricciole gratinate agli spinaci con salsa delicata e mandorle (Fresh pasta au graten, cheese, spinaci whit delicate sauce).

Second dishes: Pesce fresco (Fish fresh); Fritto misto di pesce (Mixed fried fihs); Involtini di pesce Spada e girelle di sogliola (Swordfish rolls & stufed sole spiral); Spiedini di pesce (Fish kebabs); Entrecote alla griglia (Entrecote steak); Bistecca alla Fiorentina (Grilled sirloin steak); Grigliata mista di carne (Mixed meat grill); Filetto di Manzo ai funghi e mandorle (Fillet with mushrooms & almond).

Dessert: Dolci al carrello (Dessert trolley); Coppa gelato (Ice-cream sundae); Crema Catalana (Broiled custard); Sorbetto al limone (Lemon-flavoured water ice); Semifreddo alle mandorle (Almond parfait); Scrigno al cioccolato fondente (Chocolate soufflè).