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
Pulled cod on red cabbage and avocado cream, accompanied by yogurt and chive sauce.
Traditional sardine sphere on saffron onion soup and cherry tomato reduction.
Stuffed red mullet cooked at low temperature, served on its bisque and black olives.
Garden panella with oven-baked aubergines, fresh salad, and cheese bread mousse.
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
First courses
Linguine with beetroot, mussels, clams, and grated fish eggs.
Spaghetti with mackerel and olive powder on anchovy and rustic cheese cream.
Busiata with rocket pesto, norcina sausage, on a fondue of vastella cheese from Belice and toasted mixed seeds.
Lemon thyme shrimp bisque risotto, with shrimp, cuttlefish, and stracciatella cheese quenelle
Baked ricotta spikes coated with black sesame seeds, braised leek, in redfish soup.
Trapanese busiata garlicpasta with garlic, fried aubergines, toasted almonds and mature pecorino cheese.
Bucatino with sardines and wild fennel, Palermo style.
Main courses
Amberjack loin with citrus fruits cooked at low temperature, toasted quinoa, and tarragon béarnaise sauce.
Red snapper fillet with black cumin, Jerusalem artichoke puree, and marsala reduction.
Stuffed squid with sautéed vegetables and lamb’s milk cheese, on purple Sicilian potatoes and basil ricotta mousse.
Tuna tataki marinated in star aniseed and coated with pistachio nuts, served with green pepper sauce.
Mixed fried fresh fish
Fish of the day (€/kg)
Sliced veal steak with two sauces
Duck with Grand Marnier, green apples, nougat crumble, and grilled, caramelised red onion.
Lobster ACCORDING TO AVAILABILITY (€/kg)
Vegetarian hamburger
Sicilian lobster au gratin with citrus fruits and rosemary mayonnaise
Side dishes
Mixed salad
Ratatouille of seasonal vegetables
Potatoes roasted with breadcrumbs
Pantelleria salad: tomato, onion, potatoes, capers, olives, oregano.
Pepper slices marinated with vinaigrette, garlic clove slices and mint and baked.
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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