grouper and wild fennel arancino, beccafico-style sardines in a buckwheat flake crust, chickpea fritter with marinated red prawn, glazed onion and chili crisp, squid ink iris (fried stuffed pastry) with whipped salt cod
amberjack, swordfish, tuna, cattlefish, anchovies, prawns and scampi with squid ink, lemon dressing, beetroot sauce and iodized emulsion
steamed Gobbetto prawns, shellfish Aurora sauce, and citrus-marinated prickly pear pads
seared scallops, smoked celeriac cream and parsley dressing
modicana heifer beef, "Testa" anchovy tartar sauce, vegetable gelée, and fresh thyme
dry-cured Bluefin tuna, baked ricotta cheese, bell peppers in two textures, candied lemon, and wild mint.
low-temperature egg, green zucchini velouté, Giarratana onion, and Normanno cheese sauce.
eggplant, datterino tomato sauce, fresh basil and 24-months aged parmesan
Acquerello risotto creamed with Peloritani Mountains "Maiorchino" cheese, toasted Etna hazelnuts, Iblei Mountains black truffle, and sea fennel essence
Mancini durum wheat pasta with sea asparagus, rustic-style emulsion, and sumac powder
handmade stuffed pasta in a light fish guazzetto, with sweet garlic-infused tomatoes, chili flakes, and Novella potato cream.
grouper "Agglassato", Pizzuta d’Avola almond cream and Syracuse IGP Femminello lemon
crispy "Ziti" lasagnetta pasta with traditional slow-cooked meat ragù and Nebrodi Mountain DOP Provola fondue.
wild fennel cream, candied orange and vastedda del Belice DOP cheese foam
artisanal Paccheri in a yellow Pachino cherry tomato sauce with basil and garlic, served with a creamy Avola almond velouté, dehydrated olive powder, and crunchy capers
crispy vegetables selection, cardamom and ginger vegetable extract
steamed lobster tail and claws, grilled heirloom tomato, Sherry cherry tomato, pickled red onion and lobster fondue sauce
golden pastry-crust Amberjack loin, sautéed mushroom duxelles, baby chard, and Nori seaweed, served over a rich Marsala Superiore fish reduction
bluefin tuna Cotoletta with a rare tataki heart, crunchy endive, mango, sweet and sour red onions, and citrus-infused mayonnaise.
forest-infused glazed breast with wild thyme honey, parsnip mousseline, baby spinach, and juniper-scented jus with black cherries.
slow-braised oxtail with a Modica IGP chocolate glaze, crisp celery salad and sweet and sour Femminello lemon zest
barbecued free-range chicken, thigh stuffed with Slow Food Provola delle Madonie cheese and crispy vegetables
mediterranean Octopus, crispy Syracuse Novella potatoes, carrot cream and sautéed chicory
seasonal vegetables and garden produce in slow stratification, natural pea velouté in a double texture and vegetable brown jus
mascarpone namelaka sphere and whipped coffee ganache on a chocolate sponge cake, served with custard ice cream and an intense espresso reduction
hazelnut streusel, velvety yuzu namelaka, lemon gelée, mint ganache and lemon citrus broth
light ricotta chantilly with a soft mandarin centre, garnished with Modica chocolate and orange crunch, pistachio marzipan ganache and almond air
whipped beetroot and dark cocoa ganache, almond dacquoise, beetroot and Smith apple compote, scented with dill; served with Batak pepper meringue, citrus reduction and drops of extra virgin olive
valrhona Guanaja 70% dark chocolate with a molten gianduja centre, cocoa crumble and vanilla ice cream with smoked salt crystals
almond madeleine with extra virgin olive oil, matcha cream, rosehip and raspberry ice cream, hibiscus floral coulis and toasted black sesame tuile.
sage-infused sicilian blancmange on crispy cocoa tapioca crisps, served with a velvety Moscato-whipped ganache fresh orange, almond praline and salt
grouper and wild fennel arancino, beccafico-style sardines in a buckwheat flake crust, chickpea fritter with marinated red prawn, glazed onion and chili crisp, squid ink iris (fried stuffed pastry) with whipped salt cod
amberjack, swordfish, tuna, cattlefish, anchovies, prawns and scampi with squid ink, lemon dressing, beetroot sauce and iodized emulsion
steamed Gobbetto prawns, shellfish Aurora sauce, and citrus-marinated prickly pear pads
seared scallops, smoked celeriac cream and parsley dressing
modicana heifer beef, "Testa" anchovy tartar sauce, vegetable gelée, and fresh thyme
dry-cured Bluefin tuna, baked ricotta cheese, bell peppers in two textures, candied lemon, and wild mint.
low-temperature egg, green zucchini velouté, Giarratana onion, and Normanno cheese sauce.
eggplant, datterino tomato sauce, fresh basil and 24-months aged parmesan
Acquerello risotto creamed with Peloritani Mountains "Maiorchino" cheese, toasted Etna hazelnuts, Iblei Mountains black truffle, and sea fennel essence
Mancini durum wheat pasta with sea asparagus, rustic-style emulsion, and sumac powder
handmade stuffed pasta in a light fish guazzetto, with sweet garlic-infused tomatoes, chili flakes, and Novella potato cream.
grouper "Agglassato", Pizzuta d’Avola almond cream and Syracuse IGP Femminello lemon
crispy "Ziti" lasagnetta pasta with traditional slow-cooked meat ragù and Nebrodi Mountain DOP Provola fondue.
wild fennel cream, candied orange and vastedda del Belice DOP cheese foam
artisanal Paccheri in a yellow Pachino cherry tomato sauce with basil and garlic, served with a creamy Avola almond velouté, dehydrated olive powder, and crunchy capers
crispy vegetables selection, cardamom and ginger vegetable extract
steamed lobster tail and claws, grilled heirloom tomato, Sherry cherry tomato, pickled red onion and lobster fondue sauce
golden pastry-crust Amberjack loin, sautéed mushroom duxelles, baby chard, and Nori seaweed, served over a rich Marsala Superiore fish reduction
bluefin tuna Cotoletta with a rare tataki heart, crunchy endive, mango, sweet and sour red onions, and citrus-infused mayonnaise.
forest-infused glazed breast with wild thyme honey, parsnip mousseline, baby spinach, and juniper-scented jus with black cherries.
slow-braised oxtail with a Modica IGP chocolate glaze, crisp celery salad and sweet and sour Femminello lemon zest
barbecued free-range chicken, thigh stuffed with Slow Food Provola delle Madonie cheese and crispy vegetables
mediterranean Octopus, crispy Syracuse Novella potatoes, carrot cream and sautéed chicory
seasonal vegetables and garden produce in slow stratification, natural pea velouté in a double texture and vegetable brown jus
mascarpone namelaka sphere and whipped coffee ganache on a chocolate sponge cake, served with custard ice cream and an intense espresso reduction
hazelnut streusel, velvety yuzu namelaka, lemon gelée, mint ganache and lemon citrus broth
light ricotta chantilly with a soft mandarin centre, garnished with Modica chocolate and orange crunch, pistachio marzipan ganache and almond air
whipped beetroot and dark cocoa ganache, almond dacquoise, beetroot and Smith apple compote, scented with dill; served with Batak pepper meringue, citrus reduction and drops of extra virgin olive
valrhona Guanaja 70% dark chocolate with a molten gianduja centre, cocoa crumble and vanilla ice cream with smoked salt crystals
almond madeleine with extra virgin olive oil, matcha cream, rosehip and raspberry ice cream, hibiscus floral coulis and toasted black sesame tuile.
sage-infused sicilian blancmange on crispy cocoa tapioca crisps, served with a velvety Moscato-whipped ganache fresh orange, almond praline and salt