À la carte menu

Mullet, salted taramas, sorrel, shallot

Amberjack, urchins, seaweed butter and sesame

Sheep, green lentils, watercress, early fig

Mushroom, winter melon, leaves and pomegranate

“Lattume”, oyster, mustard leaves and green lemon

Beef, fennel frosting, “cimamarella” greens and mushrooms broth

Seafood tripe, Nero di Sicilia cheese and sumac

Black pork belly, fig sauce, apple

Fish, cauliflowers, dark fish stock and pumpkin soup

Cheek, potatoes and Sicilian truffle

Chickpeas, squid, cacciatore sauce and escarole

Raviolo, goat’s ricotta, black cabbage, butter and bottarga

Quadrotti, seafood brodetto, dirty cuttlefish, liver stock and barberry from Etna

Tagliolini knife-cut in broth, rabbit porchetta and grilled spring onion oil

Bread, butter and marmalade

Isola

Hazelnut, chocolate from Modica, pear and red wine