Our season menu, with slow food organization is maded considering man and territory needs.
This is why our ingredients are bought in the Palermo history center’s markets.
We also buy ingredients from excellent vendors who guarantee our need to buy local products.
Scalded escarole with burrata, Bronte pistachio and Pachino tomato.
Stew Cinisara with parsley, Pantelleria capers and Belice's nocellara olives
Roasted octopus on cold peppers and cucumbers soup
Mancini spaghetti with mackerel on Parsley sauce with raisin, pine nuts and cherry tomato confit.
CAPRA AL MARE
Mancini paccheri with Mazara red shrimp and his bisque with girgentana sheep cheese mousse
Black cod Ravioli with Basil, Pachino tomato concassè, and Cantabrico anchovies.
Stuffed of tenerumi and stracciatella with zucchini green sauce and cocoa butter.
ACQUERELLO DI ORTO
Acquerello rice with season’s vegetables.
ACQUERELLO DI MARE
Acquerello rice with Mazara’s shrimp and Norway lobster
ZUPPA DI MARE
Depending on the availability of the fish of the day.
ZUPPA DI ORTO
Second dishes (fish)
Marinated Mazara red shrimp with Pantelleria passito on mint and leek cream.
TUNA TUNA TUNA
Tuna cubes in three different cookings on Bronte pistachio basil sauce and peppers.
Second dishes (meat)
FILETTI E CARBONELLA
CBT fillet steak with sweetened potatoes with black bee's honey and black beans.
SPIEDINO DELLA KALSA
Breaded meat roulade with Polizzi nuts on vegetablediced and laurel cream.
BENE COFINANZIATO DA PO FESR Sicilia 2014/2020 AZIONE 3.5.1-02 NUMERO PROGETTO 09PA5610110298