Seasonal menu
Le Zagare restaurant: high-level, creative cuisine with an authentic regional flavour
Hors d’oeuvres
- Sicilian king prawn in a corn and cheese crust served on red onions and green tomatoes
- Eggplants timbale with wild vegetables and cheese fondue and tomsto cream
- Purée of dried cod served on small pancakes of chick peas with olives and dried tomatoes
- Filets of beef marinated with sea salt served on salad with pear and raspberry vinegar
Soups and pasta
- Broad beans creamy soup with crispy local bacon and wild fennel
- Risotto with cuttlefish ink
- Spaghetti with anchovies, breadcrumbs and slices of tomato
- Home made chestnut flour pasta with turnip tops, bacon and dried tomato
- Home made ravioli of broccoli and almond on pumpkin creamy sauce with amaretti crumbs
Fish and crustaceous
- Sea bass rose and lentil from Ustica served with anchovies and cappers sauce
- Casserole of Mediterranean fishes and seafood flavoured with saffron seved with toasted garlic bread
- Grilled gil thead seabream filets with vegetables favoured with almond emulsion
Meats
- Chichen rolls with smoked bacon served on crispy artichokes flavoured with tangerine
- Meat kebabs served with homemade red potatoes purée and orange peel
- Beef fillet with prickly pears and balsamic vinegar
From the grill
- A daily selection of fish and crustaceous from the Mediterranean sea