The a la carte menu of Chef Gianfilippo Gatto is characterized by traditional Sicilian dishes that fully maintain the original flavor, even if presented in singular revisited versions. For those wishing to try a complete experience at reasonable prices, we recommend the tasting menus.
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Appetizers
Pistachio Wafer
Scampi tartare, licorice and goat cheeseAlbacore Tuna
In brine, tomato powder, bottarga mayonnaise, ginger sorbet and Florio Marsala reduction‘’It takes guts to be a rabbit!’’
Rabbit fillet, foie gras, carrot gel, pepper brunoise and sweet capersMarinara Cod Pizza
Veg coal crust, slightly smoked cod fish, potatoes cream and tomatoes and capers concassèPepper Absolute
Burnt pepper, pepper concentrate, potato and Asia sauce
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First Courses
Arancina
Rice croquette, sicilian saffron, caciocavallo cheese, raw prawns and Sicilian trufflePasta with Sardines
‘’Tribute to Palermitan cuisine’’‘’Marinara’’ Bulgur
Three sauces, Dulse seaweed powder and sea urchins (2 pax minimum)L’Anelletto al forno
Pasta ring stuffed with ragout, Vastedda del Belice cheese fondue, eggplant and tomatoPCP: ‘’Pasta Con le Pezze’’ ( Pasta With ‘’Napkins’’)
Pasta with TenerumiThe pasta is produced by us with Sicilian semolina.
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Main Courses
‘’Beccafico’’ Red Mullet
With citrus creamCatch of day
Cooked&raw in acqua pazza with Avola almonds, tapenade and zucchini in osmosisPork Belly
Low temperature cooked, smoked oil, vanilla onion in tenerumi leaf‘’Aggrassatu’’ lamb
Lamb ribs, goat yogurt with saffron from Enna, coffe powder and seasonal vegetables‘’Pani e Cipudda’’ (Bread and Onion)
Red onion from Tropea cooked with vanilla, charcoal bread sable, Sicano flower and blueberry powderMeats and fish raw served were subject of rapid blast chilling (reg.CE853/04) **In compliance with current eurpean laws, please report any food allergies or intolerances
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