Menu a la carte
Spring-Summer
Beef tataki |
€ 20 |
with Sicilian bread panzanella, olive tapenade and lime aioli 
“Capricciosa sea view” |
€ 25 |
Toasted black bread served with red prawns, tomato, artichokes, basil, and buffalo mozzarella mousse
Lobster salad |
€ 25 |
with star anise, mango gel, toasted almonds, spinach salad with grapefruit and champagne vinaigrette 
Beef tartare |
€ 20 |
Seasonal vegetables and maritozzo with sweet cheeses
Imam Bayildi (variation of a parmigiana) |
€ 18 |
with buffalo mozzarella and basil variegated sorbet 
Marinated squid tagliatelle alla “puttanesca” |
€ 20 |
Green oil with herbs, capers, chickpea crumble, anchovy and smoked scamorza cheese sauce
Pine nut tart |
€ 17 |
Onions, fennel, shallots sauce and ricotta cheese
Roasted Broccoli Tiella |
€ 18 |
“arriminati” au gratin with Vastedda del Belice
Black tortelli |
€ 25 |
stuffed with broth fish with zucchini mousse and fish broth in “crazy water sauce”
Ravioloni with herbs |
€ 18 |
stuffed with goat cheese, pea cream, asparagus and Piacentino Ennese cheese
Linguine with three tomatoes and “Purpiceddi murati” |
€ 22 |
with red garlic and parsley infusion
Risotto |
€ 22 |
Oysters and smoked cod with cream of red onions creamed with kefir and citron
“CarboNera” |
€ 23 |
Spaghetti with red prawns, guanciale, potato cream with squid ink, burnt lemon powder and cuttlefish chiffonade
Rilette of broth fish |
€ 25 |
with cream of sea urchins, broad beans cream, rice flakes
Tempura cod |
€ 23 |
with white sfincione sauce, anchovies crumble and primosale cheese with pepper
Stuffed rooster |
€ 22 |
with mushrooms and spinach dressed in bacon and vegetable terrine
Fillet of fish caught on the hook in carpione |
€ 25 |
baked onion stuffed with “Canazzo” and piperade sauce
Fried red mullet |
€ 22 |
a beccafico with stewed escarole with raisins, pine nut cream, almond mousse and mullet jus with Marsala
“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
Linguine with three tomatoes and “Purpiceddi murati”
with red garlic and parsley infusion
Rilette of broth fish
with cream of sea urchins, broad beans cream, rice flakes
“Perfect” almond
Almond parfait, chocolate brownies, caramel tuille and dark chocolate sauce
Menu “Monte dei Pegni”
6 courses selected from our menu € 90
Squid tagliatelle “alla puttanesca”
Green oil with herbs, capers, chickpea crumble, anchovy and scamorza cheese sauce
Beef tataki
with Sicilian bread panzanella, olive tapenade and lime aioli
Risotto
Oysters and smoked cod with cream of red onions creamed with kefir and citron
Ravioloni with herbs
stuffed with goat cheese, with pea cream, asparagus and Piacentino Ennese
Battered cod
with white sfincione sauce, crispy anchovies and primosale cheese
“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.