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
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
Ravioli*
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
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
or
Bronte pistachios filled with Nutella