Menu a la carte
Autumn-Winter
“Capricciosa sea view” |
€ 25 |
Toasted black bread served with red prawns, cherry tomatoes, sun-dried tomato cream, artichokes, basil and buffalo mozzarella mousse
Beef Carpaccio |
€ 20 |
candied cucumber ribbons, salted ricotta sauce, caramelized red onion and cherry tomatoes stuffed with kus kus
Lobster salad |
€ 28 |
infused with star anise, mango gel, toasted almonds and baby spinach salad with grapefruit and champagne vinaigrettee 
Picanha Tonnata |
€ 20 |
Tuna sauce, candied celery with celery sorbet and crispy capers
Imam Bayildi (variation of a parmigiana) |
€ 18 |
with mozzarella foam and basil 
Smoked Trio |
€ 20 |
Salmon gravlax, teriyaki tuna, and marinated salt cod with accompanying sauces
“OVU CIRUSU” |
€ 17 |
Vegetable tart with 36-month aged Parmesan fondue
Cocoa Tortelli |
€ 22 |
stuffed with “grandma’s ragù” with its sauce and ricotta cream
Potato Gnocchi |
€ 18 |
beetroot-infused, stuffed with goat cheese and lime, served with saffron sauce and almonds
Mixed Pasta Casserole (“Tiella”) |
€ 23 |
with local “Badda” beans, lobster, and sautéed chicory
Linguine with Butter and Anchovies |
€ 30 |
Anchovies from Aspra with house-smoked roasted mackerel and burrata stracciatella drizzle
Risotto |
€ 25 |
with clams, fennel seed sausage, cauliflower and crispy onion
“Carbonara” |
€ 23 |
“Tenute Costa” spaghetti with red prawn, cured pork cheek, and saffron potato cream
Seafood Cube “apparecchiato” |
€ 23 |
Caciocavallo cheese sauce, basil, capers, olives and fondant potato
Cod Fillet |
€ 25 |
Lentil soup, soy-glazed potatoes, and fine herb beurre blanc
Swordfish Tataki |
€ 22 |
“beccafico-style” stuffed with leek and potato cream and ribbons, served with cured mullet roe sabayon
Roasted Fish Selection |
€ 28 |
with red garlic, glazed in its broth, served with roasted cauliflower and sea urchin emulsion
Barbecue Pork Collar (Capocollo) |
€ 22 |
with grilled stuffed artichokes (“ammuttunato”), ash oil, honey and mint sauce
“Almost beef fillet with green pepper” |
€ 35 |
with black pepper potatoes cocotte
Tasting Menu
[ Only available for the entire table ]
Menu “Cavallerizza”
4 courses selected from our menu € 75
“Capricciosa sea view”
toasted black bread puff pastry served with red prawns, cherry tomatoes, sun-dried tomato cream, artichokes, basil and buffalo mozzarella mousse
“Carbonara”
“Tenute Costa” spaghetti with red prawn, cured pork cheek, and saffron potato cream
Seafood Cube “apparecchiato”
Caciocavallo cheese sauce, basil, capers and olives
“Perfect” almond
Almond parfait, chocolate brownies, caramel tuille and dark chocolate sauce
Menu “Monte dei Pegni”
6 courses selected from our menu € 90
Smoked Trio
Salmon gravlax, teriyaki tuna, and marinated salt cod with accompanying sauces
Picanha Tonnata
Tuna sauce, candied celery with celery sorbet and crispy capers
Risotto
with clams, fennel seed sausage, cauliflower and crispy onion
Cocoa Tortelli
stuffed with “grandma’s ragù” with its reduction and ricotta cream
Swordfish Tataki
“beccafico-style” stuffing with leek and potato cream and ribbons, and cured mullet roe sabayon
“The citrus season”
Millefeuille with vanilla diplomat cream, citrus confit (tangerine, lemon and orange)
Menu
In a world where everyone tries to fit into the same stereotypes, true courage is seeing beyond appearances.
Not judging means recognizing the complexity and uniqueness of every individual, freeing both the observer and the observed.
€ 80
The “Ugly” Earth!
Eggplant cream, raw red prawn, citrus gel, green oil and ricotta
The Chef’s Scraps
Tuna tartare, Avola almond cream, candied lemon zest, red onion and bread crumble
Under the Ash
Black tagliolini, sea urchin cream, buffalo mozzarella, scampi, bread/pasta “ash,” and wild fennel
baked fish with black olive powder, fried capers, tomato and purple potatoes
Work in Progress (A STROLL THROUGH PALERMO)
Meringue, chocolate mousse, berry confit, chocolate and hazelnut brownie
Table Setting / Cover 5 euro
gluten-free
vegan
dairy-free
Please refer to the allergen list
Information Notes:
Some products may be frozen if fresh options are unavailable.
Some ingredients may be substituted depending on seasonal availability.
All raw fish has been deep-frozen to -24°C in accordance with health and safety regulations.