grouper and fennel arancino, sardine beccafico in buckwheat flake crust, panella with marinated red shrimp, glazed onion and chili pepper crisp, squid ink iris and codfish
pistacchio from Raffadali, Girgentana goat cheese and black truffle
slow-cooked egg, semolina bread foam, Marsala reduction, and rosemary crumble
smoked celeriac cream, and parsley dressing
aubergine, datterino tomato sauce, basil and parmesan seasoned for 24 months
citrus buttermilk and Savoy Cabbage in Parchment Paper
Amberjack, Swordfish, Tuna, Cattlefish, Anchovies, Shrimp and scampi served with Cuttlefish Ink, lemon dressing,beet sauce and iodized emulsion
cabbage, blueberries sauce and nuts from Etna
siccagno tomato sauce, fuscella salted ricotta cheese and aubergine and basil chips
crispy vegetables, cardamom and ginger vegetal extract
cream of fennel, candied orange and vastedda del Belice
in redfish broth, almond pizzuta and red garlic
centrifuged green courgette flowers, olive oil nocellara of 'Etna and Calvisius
sea asparagus, peasant emulsion and sumac
1-year aged green wheat rice, squid tentacles ,red shrimp emulsion, clams, parsley sauce and oyster air
button of fresh pasta, beef stew, caciocavallo ragusano fondue and pea cream
lobster tail, cherry tomato, grilled ribbed, vinegar onion
endive, marinated mango, vinegar onion, sweet pepper and citrus mayonnaise
chickpeas, buffalo stracciatella ragusana, crispy capuliato, datterino tomato e fennel
with aromatic herbs and his demiglace, nero d’avola reduction and mushroom of Ferla
almond d’Avola pizzuta sauce and yellow datterino ketchup
crispy Syracuse potato, carrots in cream, and sauteèd chicory
veal jus with citrus fruits, borettana onion sweet and sour and lupini
campese chicken bbq, thigh stuffed with provola cheese of Madonie and crispy skin
vanilla zabaione ,orange ,chocolate and pistachio ganache
chocolate Abinao 85% Valrhona,olive oil and rosemary ice cream
raspberry mouse, crunchy and pistachio cream
creamy white chocolate 34%, black cherries in different texture and dark chocolate flexi
lemon shortcrust pastry, custard, seasonal fruit and vanilla and basil sauce
mascarpone namelaka ball, whipped coffee ganache, chocolate sponge cake, zuppa inglese ice cream and coffee reduction
ricotta chantilly with a soft mandarin heart, Modica chocolate and orange crunchy, pistachio marzipan ganache, almond air
grouper and fennel arancino, sardine beccafico in buckwheat flake crust, panella with marinated red shrimp, glazed onion and chili pepper crisp, squid ink iris and codfish
pistacchio from Raffadali, Girgentana goat cheese and black truffle
slow-cooked egg, semolina bread foam, Marsala reduction, and rosemary crumble
smoked celeriac cream, and parsley dressing
aubergine, datterino tomato sauce, basil and parmesan seasoned for 24 months
citrus buttermilk and Savoy Cabbage in Parchment Paper
Amberjack, Swordfish, Tuna, Cattlefish, Anchovies, Shrimp and scampi served with Cuttlefish Ink, lemon dressing,beet sauce and iodized emulsion
cabbage, blueberries sauce and nuts from Etna
siccagno tomato sauce, fuscella salted ricotta cheese and aubergine and basil chips
crispy vegetables, cardamom and ginger vegetal extract
cream of fennel, candied orange and vastedda del Belice
in redfish broth, almond pizzuta and red garlic
centrifuged green courgette flowers, olive oil nocellara of 'Etna and Calvisius
sea asparagus, peasant emulsion and sumac
1-year aged green wheat rice, squid tentacles ,red shrimp emulsion, clams, parsley sauce and oyster air
button of fresh pasta, beef stew, caciocavallo ragusano fondue and pea cream
lobster tail, cherry tomato, grilled ribbed, vinegar onion
endive, marinated mango, vinegar onion, sweet pepper and citrus mayonnaise
chickpeas, buffalo stracciatella ragusana, crispy capuliato, datterino tomato e fennel
with aromatic herbs and his demiglace, nero d’avola reduction and mushroom of Ferla
almond d’Avola pizzuta sauce and yellow datterino ketchup
crispy Syracuse potato, carrots in cream, and sauteèd chicory
veal jus with citrus fruits, borettana onion sweet and sour and lupini
campese chicken bbq, thigh stuffed with provola cheese of Madonie and crispy skin
vanilla zabaione ,orange ,chocolate and pistachio ganache
chocolate Abinao 85% Valrhona,olive oil and rosemary ice cream
raspberry mouse, crunchy and pistachio cream
creamy white chocolate 34%, black cherries in different texture and dark chocolate flexi
lemon shortcrust pastry, custard, seasonal fruit and vanilla and basil sauce
mascarpone namelaka ball, whipped coffee ganache, chocolate sponge cake, zuppa inglese ice cream and coffee reduction
ricotta chantilly with a soft mandarin heart, Modica chocolate and orange crunchy, pistachio marzipan ganache, almond air