How to get
Located on the first floor of a palazzo in the historical centre, soberly furnished, with open ceiling beams and a touch of nobility. Young, contemporary cuisine, based on local dishes interpreted with flair.
Specialities: “insalatina tiepida di piccione, olio al mirto e pepe nero” (warm pigeon salad with myrtle oil and black pepper). “Risotto con asparagi e gelato al foie gras e pistacchi di Bronte” (asparagus risotto and foie gras ice with Bronte pistachios). “Petto d'anatra al coccio con funghi porcini e achillea” (duck breast pot with porcini mushrooms and achillea – an aromatic herb, available only September to November).
closed on Sunday evening and Monday all day
€ 60,00 / €70,00