An amazing path that puts the plant world at the center of the dish, enhancing the land with technique and elegance. • Appetizer: Millet leaves of eggplant in two textures. • First: Maccheroni alla carrapipana on celery cream with lemon. • Second: Gratin fennel with pistachios and olive dust. • Dessert: Crushed watermelon soup, orange syrup, and whipped cream. Note: The menu follows local crops.

The strong character of the Sicilian hinterland, with selected meats and bold cheeses. • Appetiser: Seared Cosacavaddu crostone, prickly pear compote and pine nuts. • First course: Busiate alla Modicana with hand-chopped pork, cherry tomatoes and almonds. • Main course: Sicilian-style sliced beef with escarole and semi-mature pecorino. • Dessert: Sheep's milk ricotta mousse with carob crumble and Modica chocolate. Note: the meat comes from local farms.

A deep journey into the Sicilian sea, combining a modern vision with distinct flavours. • Appetiser: Sauté of mussels and clams gently infused with lemon leaves. • First course: Aeolian-style paccheri with seared meagre and vibrant green sauce. • Main course: A slice of local catch sealed in a crunchy pistachio crust. • Dessert: Mandarin jelly with almond brittle. Note: the menu follows the fish market to ensure excellence.

You can ask this chef to create a meal around your preferences.