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 slightly 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


Broad beans “macco”

traditional Sicilian broad beans purée flavoured with,

spicy oil and accompanied by crunchy bread croutons


Octopus salad “Sicilian style”

tender steamed octopus, served warm, with Pachino cherry tomatoes,

olives and Salina capers


Raw fish of the day – tasting selection

shellfish and fish 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



handmade pasta, filled with pistachio and ricotta cheese,

served with cherry tomatoes and swordfish cubes


Spaghetti with meatballs

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

and delicious 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


Maccheroncini al sugo

handmade maccheroni pasta, traditional ‘Nebrodi black pork’ red sauce ragout,

flavoured with rosemary and juniper berries 


- -Main Courses- -


Traditional swordfish

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


Sicilian entrecôte

juicy and tender grilled beef entrecôte,

served with a tasty “bruschetta” sauce


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


Braciole messinesi

tasty rolled beef, filled with spiced breadcrumbs, parmesan

and little chunks of provola cheese


 Crazy for fried fish!

fried calamari and peeled prawns,

with a refreshing yogurt and mint sauce on the side


Vegan board

chickpea burger, aubergine mille-feuille, vegetables croquette,

tomato and peas arancino,

mayonnaise and “bruschetta” sauce with rosemary bread croutons


Grilled chicken thigh

tender deboned chicken thigh, marinated in citrus juice,

 cardamom, sage and rosemary 



 - -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

fluffy dark chocolate mousse enriched with salted caramel

 and Avola almonds 


Lemon sorbet

refreshing and smooth sorbet

 made with Sicilian lemons juice 


Pizzo Calabro artisan ice-cream truffles

hazelnut and cocoa with a creamy chocolate heart


Bronte pistachios filled with Nutella