The sharing boards
Local cured meats and cheeses, served with honey from Zafferana Etnea.
In the kitchen
Our kitchen
Dishes from the Etna tradition, charcoal-grilled meat and produce from farms in the area.
Our approach
The menu follows the season
Etna porcini mushrooms appear in autumn, and that is when we serve them, along with chestnuts. In the cold months the menu takes on chickpea, lentil and bean soups, which give way to other dishes as the warmer season arrives.
This means that some dishes are not available all year round. We prefer to state it clearly: dishes marked with an asterisk may be prepared with ingredients frozen at source when the fresh product cannot be obtained.
View the menuWhat we serve
From starter to main course
How a typical meal is put together, to give you an idea of how the menu is arranged.
The first courses
Tagliolini, maccheroncini, trofie and orecchiette, with wild boar ragù, porcini or pistachio.
Then the grilled meat
Black pork, lamb, donkey and fillet. Every main course is served with its side dish.
The wines
Local red or white wine, by the litre or half litre, alongside the bottled selection.
The video
From the kitchen to the table
The dishes of the day and the service at the tables, filmed in our rooms. The button reopens it full screen.
Particular requirements
Vegetarians, allergies and intolerances
The menu includes a number of vegetarian dishes, from parmigiana to caponata and pasta with vegetables; pizzas can be made without cured meats on request.
Allergies and intolerances must be mentioned when ordering: the kitchen can adapt many dishes, but only if we are told beforehand.
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