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
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 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
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