MENU 2026
STARTERS
“GOLDEN AMBERJACK ARANCINA” Saffron Rice Fried Ball in Amberjack Soup with Mediterranean Flavors (29th reinterpretation) 17
“RED SUNSET at SALT PAN” Mazara Shrimp Tartare, Trapani Sea Salt Foam, Paprika and Lime 24
THE CAPONATA “as in the old days” Bittersweet “Family Recipe” with Eggplant, Tomato, Onion, Capers, Celery and Aromatics 15
THE “NOBLE” CAPONATA: “Family Recipe” with Dolphinfish! 18
“CHI RAN CIAURU!”: “Beccafico” Fried Balls with Sardines, Raisins, Fennel, and Pine Nuts 16
“U’ MARE in CAMPAGNA” Citrus-Marinated Swordfish “Carpaccio” with Pepper Reduction 19
“PANELLE CONDITE” Chickpeas Flour and Parsley Fritters with Beefsteak Tomato, Lemon Zest and Tuna Roe 16
COUS-COUS and PASTA
“U’ CUSCUSU’ ANCIENT RECIPE”: Trapani-Style Traditional Soup-Fish Cous-Cous 24
“COUS-COUS with FRIED SEA FOOD”: Fried Baby Squid, Shrimp and Fish, and Lemon Mayonnaise
“COUS-COUS with OCTOPUS RAGOUT in Tomato, Pine Nuts, Capers, Almonds, and Parsley Sauce 22
“COUS-COUS with CRISPY VEGETABLES”: Carrots, Zucchini, Leek, Celery, and Onions 18
“SCIALARE” Smooth Big Spaghetti with Red Shrimps, Pistachio Pesto, Shrimp Extract and Lemon Zest 24
“MATRI MIA… A’ PASTA cu L’AGGHIA”: Busiata (long twisted Pasta) with “Trapanese Pesto” (Tomato, Garlic, Almond, Basil) and Fried Zucchini 18
“PASTA CHI SARDE”: “Bucatini” with Anchovies, Raisins, Pine Nuts, Wild-Fennel and Breadcrumbs 20
“BUSIATA ALLA NORMA”: with San Marzano Tomato Sauce, Fried Eggplant, Salted Ricotta and Basil 18
“CIATU RI MARI”: Linguine with Monkfish, Yellow Datterino Tomatoes, Capers, Olives and Toasted Almonds 22
SEAFOODS
“U’ PUIPPU ARRUSTUTU”: Grilled Octopus with “Pantesco” Pesto (Tomato, Garlic and Capers) 26
“SCRUSCIU D’ANTICU”: Baked Cod au Gratin with Pine Nuts, Dried Tomatoes and Caramelized Onion 22
“I PURPITEDDRA AFFUCATI”: Baby Octopus Stewed in Casserole (Egadi Style with Tomato Sauce) 20
“SICILIAN TUNA”: Seared Tuna with Tomato, Capers, Olives, Crispy Onion, and Mint 22
ACCOMPANIMENTS
“A’ PANTESCA”: Salad of Tomatoes, Potatoes, Onions, Olives and Capers 10
“’NZALATA RI ARANCE e FINOCCHI”: Orange and Fennel Salad 10
“PECORINO e CUMMANAGGIO”: Pecorino Cheese served with Fig and Orange Jam 12
DESSERTS of our production
“U CANNOLU”: Handmade Biscuit with Sweet Sheep Ricotta, Chocolate Drops and Candied Orange 8
“A’ CASSATA”: Sicilian artisan, by the slice, Cake with Candied Fruits, Marzipan, Sweet Sheep Ricotta and Sponge Cake (Traditional Trapani Recipe) 9
“A’ GENOVESE Ericina”: Shortcrust Pastry Pie filled with Lemon Custard 8
“I CASSATEDDRE”: Ricotta-Stuffed Fritters with Chocolate, Lemon, and Cinnamon 9
“A’ GRANITA”: Shaved Ice with Pistachio, or Almond, or Mulberries or Prickly Pear or Coffee…
(flavors subject to availability) 8
Bread and Breadsticks of our production are made with re-milled semolina, sesame and spices.
Place Setting 3
About information on the presence of substances or products that can cause intolerances or allergies, the service staff is at your disposal (allergens available on the menu which can be consulted online via QR Code).
The fish destined to be consumed raw or practically raw has undergone a preventive reclamation treatment in compliance with the requirements of EC Reg. 853/2004, Annex III, section VIII, chapter 3, letter D, point 3.
In the absence of finding the fresh product, we advise customers that some products may be frozen or freezing by blast chiller, respecting the shelf-life of the product and the consumer’s food safety.