Restaurant manager: Gaetana Loredana Cipriano. Chef: Pino Cuttaia.
Polyp on the spit with chick-pea and rosemary sauce; swordfish and peppers on embers; rice croquettes called “arancina” (Sicilian specialty) with ragout made of red mullet and wild fennel; couscous with pistachio and lobster. Wines: wine cellar with mainly Sicilian wines and also national and foreign labels. Rich desserts and liqueurs card.