First Courses

A harmonious meeting between sea and tradition: light semolina wrapped in a rich fish and seafood broth, scented with fresh herbs and Mediterranean spices. A dish that encapsulates the authentic essence of the Mediterranean.

Fresh pasta with Bolognese sauce

Handmade semolina fresh pasta, served with slow-cooked tomato sauce, ricotta foam, and aubergine chips. A traditional Sicilian dish, simple yet rich in flavour.

Spaghetti seasoned with a flavourful onion base, enriched with seared sardine fillets and finished with toasted breadcrumbs, wild fennel, and almond slivers. A tribute to Sicilian cuisine, simple yet intense in flavour.

A revisited Sicilian classic: almond and cherry tomato pesto envelops the pasta, while on top stands out a tartare of raw red tuna, enriched with fresh notes like lemon zest. A sunny encounter between land and sea, in a contemporary key.

Fresh busiata pasta tossed with pistachio pesto, served with creamy stracciatella, marinated red prawns, and a touch of pink pepper. A contemporary Sicilian embrace between land and sea.

Handmade half-moon pasta filled with octopus ragù, served on aubergine velouté, with its chips and ricotta mousse. A harmonious meeting of sea and land.

Linguine wrapped in a delicate emulsion of anchovy sauce, garlic, extra virgin olive oil, and chilli, laid on a tartare of raw scampi lightly marinated with citrus. To complete the dish, precious flakes of tuna bottarga add depth and marine intensity. A refined combination of tradition and excellent raw materials.

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