The card

Entrance plates

Raffadali’s almonds and oysters 1-5-6-8-14 € 22,00
Sicilian prawns 1-2-5-9-14 € 25,00
Squid with peas and ricotta cheese 4-5-7-14 € 23,00
Harried octopus (on buffalo stracciatella cream and chilli jelly) 1-2-4-7-8-9 € 22,00
Marco D’Oggiono culatta (processed meat with chopped pickled vegetables) 8-9 € 22,00
Aubergine “Norma” style 1-6-7-8-9-10 € 19,00

The first

Stuffed pasta of langoustine with courgette sprouts broth 1-2-3 4-8-9-14 €22,00
Risotto and sardines 2-4-5-6-7-9-14 €22,00

Drawn pasta

Paccheri from Senatore Cappell pistachios from Raffadali and Sicilian prawns 1-2-4-5-8-9-10-12-14 € 23,00
The sensuality of sea urchins and Italian caviar 1-2-4-5-6-7-8-9-14 € 30,00
Spaghetto Ferdinando ll, almond butter, Mediterranean anchovies and datterino tomatoes 1-4-5-6-7-8-9 € 22,00

Main courses

From tuna to tuna 1-2-4-6-7-10-14 € 32,00
Fillet of fished fish with cannellini beans 2-4-5-6-7-9-14 € 35,00
Fried red mullet, beef and zarchiceddi (cutting chard) 2-4-5-6-7-9-14 € 35,00
Free-range chicken, whipped potato, pepper and almonds 1-2-3-4-5-6-7-8-9-10-14 € 32,00
Podolic sliced, tubers and baby spinach 5-6-7-8-9-10 € 33,00

The numbers from 1 to 14 identify allergenic foods; should you need them, please do not hesitate to ask for explanatory legends. The chef advises against the consumption of raw fish by pregnant women, children and people with flu symptoms.

Menus and a la carte dishes are seasonal; ingredients can be bought frozen or fresh and processed by us at negative temperatures.
Fish served raw or uncooked, if purchased fresh, is either placed in the blast chiller, as prescribed by law, or purchased already at negative temperatures.

Prices are in euros.