Saute cooked caciocavallo cheese quenelle of violet potato with EVO oil and thyme with crunchy asparagus crudités

Ciaculli mandarin chutney and Marsala wine pearls

Mazara red prawn tartare, avocado and lime zest

Fresh broad beans puree with lightly spiced sautéed chicory cubes of sweet and sour pumpkin and crouton of Castelvetrano black bread

Beccafico, Messina-style and sweet and sour meatballs

in Vittoria yellow datterino tomato sauce Salina caper powder and fresh basil

with tumminia bread crouton

in Ragusano DOP cheese cream tenerumi courgette leaves and Sichuan pepper

Mazara red prawn tartare and pistachio powder

in shellfish bisque stracciatella cheese and toasted almond petals

With broccoli, Giarratana onion and dry tomatoes

Marsala wine braised shallots and spinach seared in EVO oil

patate al rosmarino con la loro scorza

lemon flavoured potato foam and sautéed garden vegetables

with crispy vegetable chips