Lunch

First courses

• Tabulè alla siciliana

  Cous cous with eggplant, zucchini, tomatoes and seasonal vegetables

• Timballini di anelletti al forno

  Oven baked anelletti pasta with meat ragout and eggplant

• Pasta “ch’i sardi”

  Pasta with sardines, fresh wild fennel, raisins, pine nuts, saffron

• Rigatoni alla Norma

  Pasta with tomato, fried eggplants, salted ricotta, basil

Main courses Always with side orders

• Arrosto alla palermitana

  Breaded & grilled steak, oregano, pepper

• Involtino di melanzane

  Eggplants roulades with raisins, onion, breadcrumbs, caciocavallo cheese in a tomato and pine nuts puree

• Trancio di spada alla palermitana

  Steak of swordfish with Sicily citrus flavor

• Sardi a’ beccaficu

  Sardines roulades with breadcrumbs, Eolie’s raisins, pine nuts and onion

Side orders

• Caponata

  Pickled eggplants, celery, olives, onion, tomato, capers, carrots, almonds in a dressing of olive oil, vinegar and sugar

• Mixed or green salad

• Baked potatoes

• Grilled seasonal vegetables

Salads

• Alicudi

  Misticanza, cherry tomatoes, buffalo mozzarella D.O.P., swordfish

• Vulcano

  Green salad, green beans, olives, capers, cherry tomatoes, mozzarella, bread crouton

• Pantelleria

  Misticanza, smoked tuna, robiola cheese, pink pepper

• Salina

  Chicken, green salad, bread crouton, capers from Salina, mayonnaise, grana cheese

Dinner

Starters

• Caciocavallo all’Argentiera

  An old way to prepare the simple caciocavallo cheese, which gets a special twist when sliced and cooked with some vinegar, garlic and sugar

• Caponata Barocca

  The classic caponata (fried eggplants with Salina’s capers, Belice’s olives, celery, tomatoes, sugar in a dressing of vinegar and toasted almonds) here serve with chopped sauté fresh swordfish

• Polpette di sarde

  Sardines balls with bread and spices

• Insalata di polpo

  Octopus, celery, olives and carrots salad

• Zuppa “Sette potenti”

  Octopus and shrimps in a special soup with squid ink and crispy bread crumbs

• Selezioni di salumi e formaggi

  A traditional selection of cold cuts & cheeses, served with capers and Pantelleria’s dried tomatoes

First Course

• • LINGUINE PISTACCHI E GAMBERI

    Italian noodles with Bronte’s pistachios pesto & Mazzara’s king prawns

  • Busiate di farina degli “Antichi Grani Siciliani” all’Anciova

    Old Sicilian grains pasta with with anchovies, Eolie’s raisins, pine nuts, tomato sauce and toasted bread crumbs

  • Pasta “Ch’i sardi”

    Pasta with sardines, fresh wild fennel, raisins, pine nuts, saffron

  • Busiate di farina degli “Antichi Grani Siciliani” con spada, pomodorini e menta

    Old Sicilian grains pasta with swordfish, Pachino cherry tomatoes and fresh mint leaves

  • Rigatoni alla Norma

    Inspired by the famous Vincenzo Bellini’s opera, this simple dish is rich in Mediterranean flavours: pasta with tomato, fried eggplants, salted ricotta, basil

  • ZUPPA DI LENTICCHIE LIBERA (FROM OCTOBER TO APRIL)

    Our delicious organics lentils, the main ingredient of this soup, are coming from lands recovered from previous Mafia possession

  • Anelletti al forno

    A typical Sunday lunch dish: oven baked anelletti pasta with meat and peas ragout

  Main courses

  • Frittura del golfo con zucchine croccanti

    Mixed fried fish with crispy zucchini

  • Grigliata mista di pesce con verdure alla griglia

    Mixed grilled fish and seasonal roasted vegetables

  • Involtino di melanzane con patate al vapore

    Eggplants rolls served with steamed potatoes

  • Involtini di manzo alla siciliana con patate al forno

    Beef rolls filled with cheese, mixed cold cuts, tomatoes, onions, Eolie’s raisins, pine nuts and basil served with baked potatoes

  • Polpette di pesce spada con patate al vapore

    Swordfish meatballs served with steamed potatoes

  • Filetto di manzo con salmoriglio e patate al forno

    Beef fillet with salmoriglio sauce (oil, lemon, origan, parsley, salt, pepper) and baked potatoes

  • Trancio di spada alla pantesca con patate al vapore

    Swordfish steak with green olives, capers, hot chili and fresh e mint served with steamed potatoes

  • Tonno al pistacchio con insalata

    Tuna steak in a Bronte pistachios croute and a fresh salad side

  • Involtino di spatola con fagiolini

    Scabbard fish rolls filled with caciocavallo cheese and bread crumbs flavoured with Sicilian oranges

  Side orders

  • Caponata di melanzane

    Fried eggplants with Salina’s capers, Belice’s olives, celery, tomatoes, sugar in a dressing of vinegar and toasted almonds

  • Green or mixed salad

  • Baked potatoes

  • Grilled seasonal vegetables

  LOOK AT THE DISHES