Ristorante Nui

Raw Mediterranean Fish with Urchin Emulsion, Salt Crystals and Sicilian Olive Oil (Langoustines, Red Local Prawn, Grouper Carpaccio, Tuna, Lobster and Cuttlefish)

Sea Bass Veil marinated on beetroot, Mango Chutney, Red Onion and Ginger

Pistachio Stuffed Prawns, Burrata Cream and Tomato Confit

Roasted Octopus, Rosemary Chickpea Cream and Red Onion Chutney

Red Shrimp Carpaccio, Mandarin Gel and Almond Foam

Beef Tartare with Sour Asparagus, Black Truffle and Saffron Gel

Sweet and Sour Sicilian Vegetable “Caponata” with Crunchy Pine Nuts and Basil Emulsion

Braised Artichoke on Jerusalem Artichoke Cream and Chervil Oil

Seafood salad (octopus, shrimp, squid, mussels)

Sicilian "Parmigiana" of Sicilian Eggplant on Basil Pesto

Raviolo Stuffed with Crustaceans, Porcini Mushrooms Cream and Black Truffle

“Carnaroli” Rice with Snapper Ragù, Sea Asparagus and Urchin Emulsion

Homemade Spaghetti with Tuna Bottarga from Favignana on White Cauliflower Cream, Scents of Lemon and Browned Breadcrumbs

Creamed Linguine with Bisque, Local Raw Red Prawn and Frothy Black Garlic

Homemade Maccheroni Pasta with Pistachio Cream, Cherry Tomatoes Confit and Eggplant Caviar

Spring Vegetable Minestrone Scented with Basil and Oil E.V.O. from Belice

Lasagna with Ragù

Sesame Crusted Tuna Tataky on Carrot and Ginger Puree with Wok Vegetables

Red Snapper Fillet on Clams Stew, Cherry Tomato and Asparagus

Slice of Sea Bass Seared with Thyme, Cress Cream and Orange Sauce

Almond Crusted Sea Bass with lemon Thyme, Mashed Potato and Sicilian Olive Oil

Local Catch of the Day with Grilled Vegetables or Baked Potatoes

Grilled Langoustines with Grilled Vegetables or Baked Potatoes

Sicilian Red Prawns Raw or Grilled Local Prawn

Sicilian Red Prawns From Mazara Raw or Grilled

Lobster of Your Choice

Lobster of Your Choice

Beef Steak with Vegetables, Roasted Potatoes and Bernese Sauce

Beef Fillet on Passito Wine from Pantelleria, Celery Compose and “Cardoncello” Mushroom

Supreme of Guinea Fowl with Hazelnuts, Marsala Wine Sauce and Potatoes “Millefoglie”

Slow-Cooked Piglet on “Cacio Ragusano” Cheese Fondue and Sicilian Citrus Teriyaki Sauce

Milanese cutlet

Grilled Vegetables

Roasted Potatoes

Green or Mixed Salad

Grilled Vegetables

Roasted Potatoes

Green or Mixed Salad

Vegetable flan on Pea Cream and Confit Cherry Tomato

Vegetarian Sandwich: Toasted White Bread, Grilled Zucchini and Eggplant, Rocket, Tomato-Paté

Red fruit panna cotta