At Rosmarino we love to take care of everyone,

creating recipes fish and meat based, preparing vegetarian and vegan dishes and offering also to gluten free options...

from the starter to the dessert!

- - Starters - -



The “B&T” (burrata and tomato)

 creamy burrata cheese served with Pachino sundried tomatoes,

sliced fresh tomatoes and a delicate basil oil


Spicy guazzetto

Torrefaro mussels in a delicious and spicy tomato based broth,

accompanied by crunchy bread croutons


Beef tartare

dressed with extra virgin olive oil, mustard and lemon juice,

garnished with tasty ragusano caciocavallo cheese


Sardines “allinguate”

crispy fried sardines,

served with a refreshing yogurt and mint sauce


Vegan board

mini chickpea burger, aubergine mille-feuille, fava beans omelette,

potatoes and seasonal vegetables croquette,

mini tomato and peas arancino


Octopus salad “Sicilian style”

tender steamed octopus with Pachino cherry tomatoes,

olives and Salina capers


Raw fish of the day – tasting selection

shellfish, tartare and carpaccio, carefully selected by our Chef.

A dive into the aromas and taste of our sea

- -First Courses- -



Cannelloni Norma

fresh pasta filled with cream of aubergine,

served with tomato passata and a sprinkle of salted ricotta cheese


 Grouper and wild fennel tagliolini

handmade tagliolini with diced grouper,

aromatic wild fennel “pesto” and toasted breadcrumbs


Caserecce with tuna ragout

handmade caserecce short pasta, tomato sauce, fresh tuna,

aubergines, raisin and toasted almonds flakes


Spaghetti with meatballs

“chitarra” spaghetti from traditional grains

with tomato basil sauce, tiny meatballs


Carbonara…the Sicilian way

reinterpretation of a classic, Sicilian style:

handmade tagliolini pasta with diced tuna tartare,

bottarga (salted cured fish roe), and saffron


“L'aglio e olio” with the taste of the forest

“chitarra” spaghetti from traditional grains

with mushrooms, cherry tomatoes,

Nubia garlic, small red chilli peppers and black truffle flakes


Caserecce al sugo

handmade caserecce short pasta, traditional Nebrodi black pork ragout, 

rosemary and juniper berries

- -Main Courses- -



Traditional swordfish

swordfish steak “au gratin”, lightly coated with breadcrumbs,
capers, green olives and cherry tomatoes


Eggs with truffle

fried eggs with crunchy seeds and black truffle shavings,

served on potato puree


The fisherman’s soup

chunks of our fresh catch of the day, cooked with basil tomato sauce,

capers, olives and potatoes


Rolled beef “Messina style”

tasty rolled beef “involtini”, filled with spiced breadcrumbs, parmesan

and little chunks of provola cheese


White beans and sundried tomato balls

in green zucchini hug,

accompanied with a delicious vegan mayonnaise


Grilled chicken thigh

tender deboned chicken thigh marinated in citrus juice,

 cardamom, sage and rosemary


 Crazy for fried fish!

fried calamari and pink prawns,

with a refreshing yogurt and mint sauce on the side


Drunken veal cheek

juicy and tender veal cheek braised on a slow heat,

served with a Nero d’Avola wine sauce 

 - -Dessert- -



 Strawberry-tastic panna cotta

with vanilla pods, served with lots of strawberries 

and basil sugar


  Tiramisù with Marsala wine

a traditional Italian classic, with a touch of Sicily


 Orange fairy cake

soft fairy cake made with Sicilian orange juice,

served with vegan whipped cream and almonds flakes


Traditional Sicilian cannolo

crunchy cannolo shell filled with tasty sheep’s ricotta cheese,

 as tradition dictates


Chocolate mousse

light dark chocolate mousse enriched with

salted caramel and Avola almonds


 Lemon sorbet

creamy and delicate sorbet

 made with Sicilian lemon juice


 Pizzo Calabro artisan ice-cream truffle

hazelnut with creamy choccolate heart


Bronte pistachios flavored filled with Nutella