The chef Giulia Grande works with passion along the philosphy of the home-made, carefully selecting raw ingredients and using organic varieties of cornflour. Bread and focacce are home-made, and the fresh pasta, too.
From busiate trapanesi with Bronte pistachio pesto and tuna fish eggs to the orecchiette with sea bream, asparagus and tomatoes. Don't miss out on the "crudo di Giulia", made with red Tropea onions, Mediterranean red tuna tartare, Mazara del Vallo red prawns and scampi and also red tuna cooked in sesame crust.
To end the meal, there are also delicious desserts, from the Bronte pistachio semifreddo to the typical pasticciotto leccese.