Our Menu

Red prawn tartare©, green apple and toasted hazelnut crumble

Anchovies stuffed with lemon ricotta, fried in panko breadcrumbs, orange sauce and sea samphire

Poached egg cooked at 64°C on a nest of turnip tops and porcini mushrooms©

Hand-chopped Sicilian beef, truffle oil pearls, cucunci (caper berries) and mustard tips

Selection of tartare and carpaccio of the day's catch, red prawns©, langoustines©, Mor oyster and sea urchin roe©

Calamarata pasta with mussels, yellow datterino tomato cream and caper powder

Ravioli filled with lime ricotta, raw red prawn©, its bisque and sea asparagus

Fresh tagliolini with anchovies in liquid fennel, raisins, pine nuts and toasted breadcrumbs — a reinterpretation of Palermo's iconic pasta con le sarde

Thick spaghetti with bottarga (cured tuna roe), shallot butter emulsion and lemon zest

Fresh tagliatelle with wild boar ragù, Castelmagno cheese fondue and hazelnuts

Seared amberjack fillet on carrot cream and orange-marinated fennel

Grilled octopus© on smoked cauliflower foam and basil oil

Sous-vide salt cod© fillet, pepper coulis and crispy bacon

Swordfish© and wild fennel meatballs on a "ghiotta" reduction and lemon zest — a playful nod to Messina's traditional braised swordfish

Coffee-marinated beef tenderloin on pumpkin cream and toasted hazelnuts

Greek yogurt and lime mousse, kiwi gel and pralined hazelnuts

Ricotta bavarian cream, mixed berry coulis and cocoa soil

Pastry by Pasticceria del Corso

Still mineral water

Sparkling mineral water

Naturally effervescent Lete water

Carbonated drink (33 cl)

Sugar-free carbonated drink (33 cl)