Our menu
We use only the best local products , cooked respecting the flavors, the balance, and through refined combinations to satisfy the most refined palates. You can choose from a rich selection of typical Sicilian dishes or let yourself be tempted by the tasting itineraries recommended by the chef. Our menu includes typical specialties of Trapani cuisine such as Cous Cous with fish, lobsters, cruditè and dishes based on fresh fish from the catch of the day. But also meat-based or vegetarian dishes, accompanied by excellent quality wines, which you can choose from more than 108 Sicilian and international labels.
All the dishes on our menu can be made in the gluten-free variant.


Appetizers
Sardine pearls served on mashed broad beans, with confit of red onion from Partanna and nettle croutons
Bite size octopus caponata
Thinly sliced cuttlefish marinated in garlic, creamed wild fennel and seasonal vegetables cooked according to mousse of an ancient Parlermitan recipe
*Raw fish selection: red prawn with almond ricotta quenelle and citrus emulsion, smoked croaker, scampi, amberjack tartare, and red mullet marinated in wild fennel
Parmigiana, aubergine, tomatoes and parmesan cheese, served in a boat, with ricotta and toasted almonds
Pea and ceci falafel with cheek bacon, black cumin and rosemary mayonnaise
Platter of local cold meats and cheeses accompanied with confit
First courses
Spaghetti with aubergines, tomatoes and ricotta cheese
Trapanese Busiata pasta with toasted almonds, fried aubergines and mature pecorino cheese
Trapanese cuscus with fish soup
Meat and vegetable cous-cous
Broken Spagheto in lobster broth with toasted almonds
Beetroot red linguine with mussels, clams and fish eggs
Risotto with artichoke, prawn and powdered cap mushrooms
Paccheri pasta with red mullet, cherry tomatoes and cremed pistachio nuts
Ricotta and parsley ravioli, with Baba Ganoush (pesto containing aubergine, mint and tahin). Sprinkled with toasted mixed seeds
Busiata pasta with wild broccoli, cheek bacon and pecorino cheese fondue
Main courses
*Grouper fish steak, thyme and lime in a filo pastry crust, with cap mushrooms and spicy soy sauce
Roulade of *amberjack Sicilian style, served on a bed of creamed black lentils
Baby *octopus soup
Mixed fried fresh fish
Sliced veal steak with two sauces
Lamb cutlets, marinated and fried, on a red beer sauce
Duck breast cooked in port, served on creamy gorgonzola cheese and grilled belgian lettuce
Vegetarian hamburger
Fish of the day (€/kg)
Lobster ACCORDING TO AVAILABILITY (€/kg)
Sicilian lobster au gratin with citrus fruits and rosemary mayonnaise
Side dishes
Potatoes roasted with breadcrumbs
Mixed salad
Sicilian salad: (tomato, red onion, olives and anchovies)
Fennel, orange, almond and spring onion salad
Green beans sautéed with raisins and pine nuts
Ratatouille of seasonal vegetables
Desserts
Selection of Sicilian flavours: almond tart, ricotta and cannolo wafer, Lenten biscuits typical of Erice, accompanied with a sweet wine
Sicilian cassata
Traditional Sicilian pastry associated with Carnival, cannolo with ricotta
Selection of Sicilian cheese with honey and savoury biscuits
Chocolate mousse with nuts on a shortbread crumble
Sweet of the day
Fresh fruit with a serving of limoncello ice cream
Seasonal fresh fruit sorbet
Our reviews...



