Menu

With the 3-course menu we give you the opportunity to choose your dishes.

You can choose between:

1 Starter

1 Pasta or main course

1 Dessert

Our amouse bouche and our tasting of Lorenzo oil from the Barbera company will be unmissable.

With the 4-course menu we give you the opportunity to choose your dishes.

You can choose between:

1 Starter

1 Pasta

1 Second course

1 Dessert

Our amouse bouche and our tasting of Lorenzo oil from the Barbera company will be unmissable.

Selection of Barbera EVO oils: Nocellara, Biancolilla e Cerasuola

The BBQ Artichoke with Artichoke Sauce and Pecorino San Nicola is an iconic dish of Sicilian cuisine that combines the smoky flavor of the artichoke with the creaminess of artichoke sauce and the richness of Pecorino San Nicola from Castelbuono. A fusion of authentic and exquisite flavors that epitomizes Sicilian culinary tradition.

The 22's fennel and orange salad is an explosion of freshness and flavor that combines the crunchiness of fennel with the juicy sweetness of oranges, representing a dish from the Sicilian tradition. Seasoned with a touch of extra virgin olive oil and a pinch of salt, this delightful salad will satisfy the most discerning palates.

The poached egg is accompanied by a creamy fava bean purée with wild fennel, fresh fava beans, and an argentiera foam, a traditional Sicilian sauce rich in flavor and aroma. An explosion of delicious and authentic flavors that will delight every palate with its irresistible goodness.

Seared red mullet, San Nicola mozzarella foam, tomato puree and basil oil

Sicilian spaghetti with bisque and raw red prawns from Mazara del Vallo, enriched with a delicious pure pistachio cream: an authentic culinary journey in Sicily, which celebrates the culinary traditions and treasures of the local sea.

Paccheri pasta with cannellini beans, mussels, and piacentino ennese. A tasty and creamy dish combining pasta with beans, mussels, and 'cenerino' San Nicola. A blend of sea and earthy flavors celebrating authentic Sicilian cuisine.

Cannelloni with octopus ragout, caper papata foam, and caper leaves - A blend of sea and earthy flavors, a delight that captivates every palate.

Tagliatelle with slow-cooked beef cheek, smoked scamorza cheese, and crispy pork rind - A harmonious blend of succulent flavors and crispy textures, a gastronomic experience to savor.

Spaghetti with smoked butter, amberjack, dill, orange and katshobushi

Piglet capocollo with demi-glace, cabbage, and wine reduction - A dish that celebrates the harmony between piglet capocollo, rich demi-glace, sweet cabbage, and wine reduction.

Barbecue squid with pea foam, black sauce, and blue fin tuna bottarga - A dish that combines flavors of sea and land, with the smoky taste of squid, the delicacy of pea foam, the intensity of black sauce, and the flavor of The bottarga 

Amberjack on the barbecue with Mediterranean spices, roasted lettuce, garlic yogurt, and smoked egg yolk - A combination of flavors and textures: grilled amberjack with Mediterranean spices, crispy lettuce, creamy yogurt, and smoked egg yolk.

Skirt steak with marinated celery root, raw celery, green sauce, and hay-infused potato: a refined harmony of flavors and textures, a sublime balance between earthiness and vegetables that delights the palate.

Creamy mango, cocoa crumble, tuille, and mango sauce - A harmonious blend of tropical sweetness and indulgent chocolate, a dessert that delights the senses.

Creamy hazelnut, pistacchio crumble, and milk foam - A symphony of nutty flavors and creamy textures, a dessert that indulges the palate.

Chocolate creamy, coconut foam, and chili bread crumble - A blend of bold and contrasting flavors, a dessert that surprises and delights the senses.