our highlights for the Settimana Siciliana
in addition to our a la carte menu
| Carpaccio di tonno affumicato, mousse di fragola e limone, ravanelli e crumble di mandorle Smoked tuna carpaccio, strawberry and lemon mousse, radishes and almond crumbled |
EUR 16,90 D E |
|
| Tartara di gamberi e cappesante con insalatina di finocchi e arance Prawn and scallop tartar with fennel and orange salad |
EUR 17,90 B R |
|
| PASTA ALLA NORMA - Mezze maniche rigate con pomodorini, melanzane e scaglie di cacio cavallo Short rigatoni pasta with cherry tomatoes, eggplant and cacio cavallo cheese flakes |
EUR 15,80 A G H |
|
| RISOTTO RAGUSANO - Risotto al forno gratinato con zafferano, ragù di manzo, piselli, salame piccante, provola Gratinated risotto with saffron, beef ragout, peas, spicy salami and provola cheese |
EUR 16,50 A G H |
|
| Filetto di branzino marinato agli agrumi su cremosa di melanzane e pomodori Confit Sea bass fillet marinated in Sicilian citrus fruits on eggplant puree and tomato confit |
EUR 27,90 D E G H |
|
| Bistecca di tonno in crosta di pane Trapanese (Tummina) e pistacchi con gel di arance rosse e finocchio grigliato Tuna steak in a Trapanese bread crust, pistachios with blood orange gel and grilled fennel |
EUR 28,90 A D E G |
|
Information within the meaning of the Food Information Regulation to allergenic substances are at the restaurant
about Sicilia
Sicily - the island at the intersection of cultures and continents: The Greeks have left the most beautiful temples of antiquity, the Romans made the island the granary and the Normans created unique dome in which merge different cultures.
Just as in the culture, the different peoples have left their mark in the Sicilian cuisine which is among the tastiest of the country. The Greeks brought the Sicilians the grapes for its excellent wines, olives and honey. The durum wheat dates back to the Romans. The Normans left stockfish and rolls. The rice, exotic spices, citrus, dates, nuts, almonds, pistachio and almond paste are due to the Arabs and the Spaniards eggplants, peppers and chocolate production. Each region has its own particular specialties. But not only in the South but throughout Italy Food is more than just nutrition. Food is a passion, friendship and care especially communication. So it's too loud, long and tasty animal at the table. On the menus are fresh and local produce in general. On the coast dominated fresh fish such as tuna and swordfish and a little further inland game, veal, pork, lamb and beef the kitchen. Sheep milk plays a major role in the important basic means cheeses such as ricotta, pecorino or Cacciocavallo. The Dolci on almond base, you are worth a sin again and again.
Ristorante Al Borgo