A surprising journey that places the plant world at the heart of the dish, celebrating the earth through technique and elegance. • Appetizer: Eggplant mille-feuille in two textures. • First: Maccheroni alla carrapipana over a celeriac cream with lemon. • Second course: Fennel au gratin with pistachios and olive powder. • Dessert: Pureed watermelon soup, orange syrup, and whipped cream. Note: The menu is based on locally sourced produce.

The robust character of the Sicilian hinterland, expressed through carefully selected meats and bold cheeses. • Appetizer: Seared Cosacavaddu crostone (toasted bread) with a prickly pear and pine nut compote. • First course: Busiate alla Modicana with hand-chopped pork, cherry tomatoes, and almonds. • Second course: Sicilian-style sliced beef with endive and semi-mature pecorino cheese. • Dessert: Sheep's milk ricotta mousse with carob crumble and Modica chocolate. Note: The meat comes from local farms.

A profound journey into the Sicilian sea, combining a modern vision with distinct flavors. • Appetizer: Sautéed mussels and clams gently infused with lemon leaves. • First: Aeolian-style paccheri pasta with seared croaker and a vibrant salsa verde. • Second course: A slice of locally caught fish encased in a crunchy pistachio crust. • Dessert: Mandarin orange sorbet with almond brittle. Note: The menu is based on the availability of fish at the market to ensure excellence.