Beautiful details and pleasant atmosphere, for a restaurant in the historic centre, but also having tables outdoor.
The chef Alessandro Giannilivigni personally selects vegetables, pasta, meat, fish from the favourite regional and local suppliers.
The result is an experimental cuisine, using modern techniques, which makes each dish special, enhancing the Aeolian flavours, and recalling the rich culinary history of Sicily.
An approach of great respect for the original flavours, with recipes that have as a central element the enhancement of a specificity and the goodness of the ingredients proposed in a unique and rich way of references.
Among the specialties: the ‘Crudité Elite’ with scampi, red shrimp of Mazara, tuna, sea urchin, oyster and squid served with fresh combinations in a mix of salty granita, dry tomato, champagne, lemon and mandarin orange.
The ‘Potter 2.0’, that is, seared octopus with cream of potatoes and swordfish roe, the tartare of meat ‘Bolognetta’ and the ‘cassata tartufata’ with ricotta of sheep, almonds of Avola and pistachios of Bronte.
