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 Castelmola bread croutons


Vegan board

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

potato and seasonal vegetables croquette, mini red cabbage arancino


Alice’s bruschetta

marinated sardines in orange juice and dill,

served on sliced toasted homemade bread


Octopus salad “Sicilian style”

tender steamed octopus with Pachino cherry tomatoes,

olives and Salina capers


Raw fish of the day – tasting selection

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

- -First Courses- -



Cannelloni Norma

fresh pasta filled with tomato passata, cream of aubergine

and a sprinkle of salted ricotta cheese


Grouper and wild fennel tagliolini

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

and toasted breadcrumbs


Spaghetti with meatballs

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

 tiny meatballs, dusted with grated caciocavallo cheese


 Carbonara…the Sicilian way

reinterpretation of a classic, Sicilian style: handmade tagliolini pasta

with diced red 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 with tuna ragout

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

aubergines, raisin and toasted almonds flakes

- -Main Courses- -



Traditional swordfish

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

capers, green olives and cherry tomatoes


Grilled chicken thigh

tender deboned chicken thigh marinated in citrus juice,

juniper berries and rosemary


Rolled beef “Messina style”

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

and little chunks of Ragusa provola cheese


Crazy for fried fish!

fried calamari and violet prawns from Riposto,

accompanied by a refreshing yogurt and mint sauce


Eggs with truffle

fried eggs with crunchy seeds and black truffle shavings,

served on potato puree


Aeolian style fish soup

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


 Bronte pistachios filled with Nutella