Our Gluten Free Menu
Taste temptations? Yes, but gluten-free!
An uncompromising culinary experience.
Each dish we offer has been carefully prepared using selected ingredients, gluten-free, without sacrificing taste and quality. Whether you are celiac or sensitive to gluten, you will find a wide selection of culinary delights that will satisfy your palate.
Our commitment to our gluten-free customers goes beyond the menu. We have rigorous preparation and cooking practices in place to ensure food safety. Your health is important to us!
Discover our gluten-free menu, every bite is an explosion of taste.


Appetizers
RAW FISH SELECTION: red prawn with its mayonnaise and almond quenelle, smoked croaker fish, scampi, amberjack tartare, julienne of cuttlefish with garlic oil and prawn fizz.
A platter of cold meats and cheeses typical of this region served with fruit jams
Thinly sliced stuffed cuttlefish with sautéed vegetables, soy sauce reduction and parsley oi
Cod prepared three ways on grilled tomato cream and basil air.
Fish tacos with wild vegetables, avocado and tzatziki sauce.
Black rice cream dumpling with vegetable mirepoix and fresh caciocavallo on a red cabbage velouté
First courses
Trapanese busiata garlicpasta with garlic, fried aubergines, toasted almonds and mature pecorino cheese.
Thick spaghetti with mussels and clams, black tahini sauce and asparagus cream
Basil chlorophyll linguine with shrimp tartare shrimp bisque.
Hand-rolled gnocchi with citrus grouper, raisins, pine nuts and anchovy and fennel pesto.
Champagne and saffron risotto with butter-seared scallops, lemon thyme and quinoa popcorn.
Ricotta and parsley cappellacci with white ragù of Nebrodi black pig, pork jus and cheese fondue
Bucatino with sardines and wild fennel, Palermo style.
Main courses
Mixed fried fresh fish
Fish of the day (€/kg)
Lobster ACCORDING TO AVAILABILITY (€/kg)
Vegetarian hamburger
Sicilian lobster au gratin with citrus fruits and rosemary mayonnaise
Amberjack sphere wrapped in red chard, tomato soil and ginger-pink pepper sauce.
Oven-seared grouper wrapped in lard, sautéed rainbow carrot spaghetti and Jerusalem artichoke cream.
Squid roll stuffed with purple potato, leek and fresh cheese on anchovy sauce.
Duck à l'orange with Grand Marnier sauce.
Veal fillet with green pepper sauce.
Side dishes
Mixed salad
Ratatouille of seasonal vegetables
Potatoes roasted with breadcrumbs
Arugula, green apple, walnuts and balsamic vinaigrette.
Fagiolina beans, potatoes and red onion.
Desserts
Selection of Sicilian flavours: almond tart, almond pastry, raisins and chocolate, Lenten wines from Erice served with a glass of passito wine
Sicilian cassata
Traditional Sicilian pastry associated with Carnival, cannolo with ricotta
Chocolate and walnut tartlet on orange sauce with vanilla cheesecake
Sweet of the day
Selection of Sicilian cheese with honey and savoury biscuits
Fresh fruit with a serving of limoncello ice cream
Seasonal fresh fruit sorbet
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