A surprising journey that places the plant world at the heart of the dish, celebrating the land with skill and elegance. • Appetizer: Eggplant mille-feuille with two textures. • First course: Maccheroni alla Carrapipana over a celeriac and lemon cream. • Main course: Fennel au gratin with pistachios and olive powder. • Dessert: Mashed watermelon soup, orange syrup, and whipped cream. Note: The menu is based on local produce.

The robust character of the Sicilian hinterland, featuring select meats and bold cheeses. • Appetizer: 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 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 course: Aeolian-style paccheri pasta with seared croaker and a vibrant salsa verde. • Main course: A slice of locally caught fish encased in a crunchy pistachio crust. • Dessert: Tangerine sorbet with almond brittle. Note: The menu is based on the fish market to ensure excellence.