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Fava bean purée with bucatini pasta, fresh wild fennel and salted ricotta (Messina-style)

Fried chickpea panelle with roasted black pork mortadella, spicy 'nduja from Nebrodi and lemon zest

(recommended for 2 people) Charcuterie board with local cured meats, cheeses, and pickled vegetables, served with dry pizza crostini

(per person) A food and wine experience offering a tasting of the chef's specialties, including appetizers, first courses, main courses, and desserts, all paired with our house wine from Mount Etna

Fried seafood cone with shrimp, small rockfish (scoppularicchi), and whitebait (sciabbacheddu)

Mussel sauté with garlic, oil, vinegar, parsley, oregano and aromatic toasted bread crostini

Seafood soup with mussels, clams, true octopus, large prawn, yellow and red cherry tomatoes, basil, parsley, chili pepper, olive oil, and bay leaf

Fresh linguine with garlic, olive oil, chili pepper, and parsley, topped with toasted breadcrumbs and 'nduja.

Fresh maccheroni with tomato sauce, cherry tomatoes, fried eggplant slices, baked salted ricotta (Messina style), olive oil, pesto and fresh basil.

Traditional sauce with sausage, pork ribs, pork rind, and pork meatballs, served with Ragusa cheese fondue and toasted breadcrumbs.

Chunks of beef with a mirepoix of celery, carrots, and onion, aromatic herbs, tomato, potatoes, black pepper and olive oil.

Linguine with sardines, wild fennel, onion, anchovies, saffron, raisins, pine nuts, toasted breadcrumbs, olive oil, salt and pepper.

Fresh half-paccheri pasta with crispy speck, pesto, and toasted pistachio powder, black pepper, cream, olive oil, salt and pepper.

Mixed minced meat ragù with Nero d'Avola wine, celery-carrot-onion mix, aromatic herbs, tomato sauce, olive oil, salt and pepper.

Fresh half-paccheri pasta with tuna and fresh spring onions, garlic, red and yellow cherry tomatoes, pine nuts, lemon zest, raisins, wild fennel, desalted Pantelleria capers, toasted breadcrumbs, olives, and Caciocavallo cheese fondue.

Gnocchi with yellow datterino tomato sauce, fried eggplant, basil cream, salted ricotta, olive oil and salt.

Gnocchi with mussels from Messina, purée of new potatoes, toasted breadcrumbs, Ragusa cheese fondue, olive oil salt and pepper.

Lasagna with mixed minced meat ragù, carrot-celery-onion mix, tomato sauce, Nero d'Avola wine, melted cheese, Caciocavallo cheese, olive oil, salt, pepper and bay leaf.

Fresh linguine with garlic, olive oil, chili pepper, cherry tomatoes, Messina mussels, king prawn, clams, squid and octopus.

Maccheroni with swordfish, pistachio pesto, eggplant and Ragusa cheese fondue.

Porcini mushroom and sausage risotto with sautéed spring onion, aromatic herbs, Caciocavallo cheese fondue, olive oil and parsley.

House couscous, traditionally made, based on the day's ingredients.

Beef pieces cooked with a soffritto of celery, carrots, and onions, tomato, potatoes, aromatic herbs, olive oil, salt and black pepper.

Meatballs, sausage, and pork cuts cooked with a soffritto of celery, carrots and onions in tomato sauce.

Chicken fillets cooked with butter, oil, aromatic herbs, flour and either lemon or porcini mushrooms.

Fried stuffed sardines: marinated sardines filled with seasoned breadcrumbs, lemon zest, pecorino cheese, parsley, garlic, raisins, pine nuts, peeled cherry tomatoes, olive oil, salt and pepper.

Breaded calamari rings with flour and salt.

Marinated swordfish with citrus, raisins, pecorino and grana cheese, parsley, pine nuts, peeled cherry tomatoes, mint, olive oil, salt and pepper.

Grilled fresh octopus served on a bed of new potato cream and caponata scented with mint.

A curated selection of high-quality cuts, prepared for grilling and available for viewing at the display counter. Please consult our staff for assistance.