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 - -


 Farmer’s burrata

burrata cheese on a bed of baked aubergines, with dried cherry tomatoes

 and Nero d’Avola (typical Sicilian wine) reduction


 Spicy guazzetto

Torrefaro mussels in red broth, with toasted bread croutons


 Sardines “allinguate”

crispy fried sardines with wine vinegar,

 served with refreshing yogurt sauce


 Vegan board

mini chickpea burger, aubergine mille-feuille,

lentil fritters, little arancino with seasonal vegetables

caponata with almonds and cocoa powder


Octopus Sicilian salad

steamed octopus with cherry tomatoes,

 olives and capers


 Tasting selection of raw fish of the day*

tartare and cuts of fresh fish selection by our chef

a dive between the aromas and the tastes of the sea


- -First Courses- -


 Cannelloni Norma

fresh pasta filled with violet aubergines, tomato passata

 and salted ricotta cheese


 Prawns and lemon

handmade tagliolini pasta with pan-fried in olive oil prawns

and Sicilian lemon juice and zests


 Meatballs caserecce

handmade caserecce pasta served with veal meat-balls, tomato sauce,

aubergines cubes and raisin


 Carbonara…the Sicilian way

handmade tagliolini pasta following a traditional recipe

with raw diced red tuna, 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

- -Main Courses- -


Beef rolls

Messina style, filled with spiced breadcrumbs


 Grilled chicken thigh

marinated in Sicilian citrus juice, juniper berries and rosemary


Swordfish roulades

filled with aubergines, baked in tomato and basil sauce,

served with a sprinkle of Ragusano cheese


 Crispy sea-bass

Sea-bass fillet baked in a crispy crust of almonds from Avola


 Aubergine and chickpea balls

grilled in lemon leaves


Eggs with truffle

with crunchy seeds, black truffle shavings, served on potato puree 


 Catch of the day

all the best from our sea