Thinly sliced red tuna, served with a delicate cream of sweet cheeses, red berries, and black truffle.

Anchovies marinated in extra virgin olive oil, lemon, and parsley.

Red tuna with sesame seeds and a light soy mayonnaise, served with Sicilian orange segments, capers, and cherry tomatoes.

A selection of fresh raw fish and shellfish, prepared according to the day’s availability.

Raw Mazara red prawn with Maldon salt and orange zest.

Deboned sardines stuffed with raisins, pine nuts, and capers, served with sweet and sour red onion. A true Sicilian classic.

Semolina bread bruschetta topped with stracciatella cheese and Cantabrian anchovies, garnished with lemon zest.

Semolina bread crostone with fresh tuna tartare, cherry tomatoes, basil, and spring onion.

Crispy fried calamari served with a creamy tartar sauce.

Tempura-battered shrimps served with crispy Sicilian chickpea fritters (panelle) and a light lemon mayo.

Potatoes first boiled, then fried, for an irresistible texture.

Linguine in a fresh tomato sauce, enriched with assorted seafood and shellfish.

Al dente spaghetti tossed with olive oil, garlic, chili pepper, parsley, and fresh sea urchin.

Creamy risotto with cuttlefish ink, buffalo stracciatella, and red shrimp, scented with lemon. (Subject to seasonal availability.)

Pasta with fresh anchovies, wild fennel, pine nuts, raisins, cherry tomatoes, and muddica (toasted breadcrumbs).

Al dente spaghettoni with red and yellow cherry tomatoes, catch of the day, and toasted almond flakes.

Tuna fillet served with caramelized red onion and fresh mint.

Charcoal-grilled octopus served with potatoes, aromatic herbs, and fresh lemon juice.

Braised meagre fish with cherry tomatoes, capers, olives, and turmeric couscous — a tribute to Mediterranean flavors.

Tomato-based seafood soup with assorted shellfish, sealed under a fragrant crust — a heartwarming dish that evokes the spirit of Mount Etna.

Panino filled with buffalo stracciatella, tuna tartare, red onion, capers, and cherry tomatoes.

Grilled octopus served with mashed potato patty, smoked provola cheese, and tartar sauce.

Tempura-battered cod fillet with chickpea fritters (panelle), tartar sauce, and iceberg lettuce.

Pizza topped with raw tuna, red onion, tomato, capers, and olives.

Pizza with smoked salmon, mascarpone, and black truffle shavings.

Pizza with tomato sauce, garlic, basil, and an assortment of seafood.

Freshness and simplicity: the light side dish that perfectly complements any course.

A fresh bowl with whole wheat couscous, tomato, spring onion, capers, radishes, oranges, arugula, and soy mayo.

Salad with red cabbage, arugula, walnuts, feta cheese, green apple, and smoked salmon.

orange soda, blood orange soda, chinotto, tonic water, lemonade, green mandarin.