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 - -

creamy burrata cheese served with Pachino sundried tomatoes,

sliced fresh tomatoes and a delicate basil oil

Torrefaro mussels in a delicious and spicy tomato based broth,

accompanied by crunchy Castelmola bread croutons

mini chickpea burger, aubergine mille-feuille, Sicilian caponata,

potato and seasonal vegetables croquette, mini red cabbage arancino

marinated sardines in orange juice and dill,

served on sliced toasted homemade bread

tender steamed octopus with Pachino cherry tomatoes,

olives and Salina capers

tartare and carpaccio from our fresh catch of the day,

carefully selected by the Chef: a dive into the aromas and taste of our sea

fresh pasta filled with tomato passata, cream of aubergine

and a sprinkle of salted ricotta cheese

handmade tagliolini with diced grouper, aromatic wild fennel “pesto”

and toasted breadcrumbs

“chitarra” spaghetti from traditional grains with tomato basil sauce,

 tiny meatballs, dusted with grated caciocavallo cheese

reinterpretation of a classic, Sicilian style: handmade tagliolini pasta

with diced red tuna tartare, bottarga (salted cured fish roe), and saffron

“chitarra” spaghetti from traditional grains with mushrooms, cherry tomatoes, Nubia garlic,

small red chilli peppers and black truffle flakes

handmade caserecce short pasta, tasty tomato sauce, fresh tuna,

aubergines, raisin and toasted almonds flakes

swordfish steak “au gratin”, lightly coated with breadcrumbs,

capers, green olives and cherry tomatoes

tender deboned chicken thigh marinated in citrus juice,

juniper berries and rosemary

 

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

and little chunks of Ragusa provola cheese

 

fried calamari and violet prawns from Riposto,

accompanied by a refreshing yogurt and mint sauce

fried eggs with crunchy seeds and black truffle shavings,

served on potato puree

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

capers, olives and potatoes

 

  Aubergine and chickpea balls

grilled in lemon leaves,

served with a delicious vegan mayonnaise

- -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 truffles

hazelnut and cocoa with a creamy chocolate heart

or

 Bronte pistachios filled with Nutella