Red mullet, its own liver with Cantabrian anchovies, butter from Valle Formazza and crispy brown bread
Escape Sicilian, Tomato Pignolo, mozzarella, basil and oregano Gli Aromi.
Millefeuille of yellowtail, semidry tomatoes from Puglia, capers from Scicli, wild fennel and basil sauce
Cod, leek sauce, lime Mangold and sea urchin.
Spillo Squid of Sicily, Mountain pine extract, turnip greens and truffle sea.
Red shrimp ravioli, Sicilian escape and Menfi oil.
Three-course tasting menu, changes daily
The tasting menu is meant for the whole table. Paired wines available.