Restaurant Manager: Nino Ferreri, the Chef.
A modern and contemporary cuisine based on local products with a strong focus on small artisan suppliers and on provenance from controlled and sustainable supply chains. The strictly seasonal menu changes every two months, except for some signature dishes such as Reginette with baby octopus ragout and ricotta mousse, Mackerel in black salt crust, sweet and sour pumpkin, white wine and rosemary sauce and Girgentana Goat among the desserts. Wines: about 200 regional, national and international labels.
Room reserved for dinners and small corporate events, with direct access to the terrace. Located in the Ferrante Tower, overlooking the Arch of the Holy Trinity.