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AN EXPERIENCE

CLOSE TO THE HEART

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Via Ciro Scianna 177
Bagheria 90011
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+39 0916496288
+39 3930803757

The watchtower of the new Sicilian restaurant scene is in the centre of Bagheria. Any worthwhile search will lead you to the very heart of the most authentic Italian food traditions, which distinguish both our hospitality and our cooking process. A renewed spirit of conviviality and wonder awaits you in our restaurant and we look forward to welcoming you to this taste experience.

NINO FERRERI

AND THE BRIGADE

The young chef Antonino Ferreri – Nino to his friends – was born in 1989 in Trabia, in the province of Palermo.  He first developed a fondness for cooking as a teenager, thanks partly to a family firmly grounded in the great Sicilian traditions. Growing up in a region where cooking and eating are a shared daily experience, and in the Ferreri household, where importance is given to a love of good food, young Nino nurtured his passion and developed it into a career. He has practised his profession in important restaurants in Italy and abroad, where, apart from learning technique, he nourished his gourmet soul, witnessing first-hand the biodiversity, extraordinary variety of ingredients, and the great traditions of regional cooking, both in Italy and beyond the Alps.

Opening a restaurant is not a journey’s end, but rather a new beginning, a new life. For Nino Ferreri this means applying himself not only as a chef but also as entrepreneur. The restaurant is housed in one of the most interesting historical sites in the city of Bagheria, a few metres from the Arco della Santissima Trinità, or Arco del Padre Eterno.  It retains the charm of the Torre Ferrante, which dates back to 1565, being one of the seven towers used in the 1500s to defend the city.

THE CUISINE:

FRESH, PRACTICAL, AND MAKING THE BEST USE OF RAW MATERIALS

Tradition, territory, technique and talent. These are the four Ts of Nino Ferreri’s cooking, which is also fresh and practical, and makes the best use of raw materials. His cuisine is simple, in terms of both the number of ingredients and the techniques employed, with a style that is essential yet rich in content, where dishes are planned and prepared to exalt the taste of each single ingredient. If that means being less innovative, so be it: Chef Ferreri’s only goal is to make the best of what nature has to offer.

The menu is rigorously seasonal, and changed every two months, apart from some signature dishes which, depending on the period, are rotated but then repeated, like the Reginette al Ragù di Moscardino e Spuma di Ricotta (Reginette pasta with baby octopus ragù and ricotta mousse), Sgombro in Crosta di Sale Nero (salt-baked mackerel), sweet and sour pumpkin, white wine and rosemary sauce and desserts that include the ‘Carpa Girgentana’. Dishes are based on local products, giving prominence to a selection of small artisan suppliers and controlled and sustainable supply chains.

MENU'
Una cucina libera seppur ispirata dalle esperienze di vita e di lavoro che porto nel cuore. Uno stile semplice, privo di ostentazioni ma ricco di evoluzioni nell’ostinata ricerca di equilibrio e gusto.
WINE LIST
Una carta volutamente territoriale che però non esaurisce i propri contenuti all'interno dei confini regionali grazie a una selezione di etichette nazionali ed internazionali.

LIMU CUISINE

HOLIDAY SALAD
Marinated amberjack, herring mousse, caviar and liquid orange and fennel salad
LOBSTER
Grilled lobster, broccoli and savory eggnog
OPPOSITES ATTRACT
Roasted veal tongue, raw red prawn, champagne sauce and tarragon
RABBIT IN THE WOOD
Potato cappuccino, rabbit ragout, truffle, wild herbs and forest powders
SOEL
Veal sweetbread glazed with mustard, pumpkin and mandarin
CICALS CICALS CICALS
Carnaroli rice cooked in cicada broth, raw cicada, lemon and bottarga
PASTA AND CHICKPEAS
Mixed pasta soup, chickpeas, murex, urchins and sea fennel
SUNDAY IS ALWAYS SUNDAY
Fresh pasta daisies stuffed with Pittinicchi, provola, celery and Sunday restricted
TRIP TO SINGAPORE
Crab buttons with pepper, chicken puree with mushrooms and ginger
WAITING FOR SPRING
Tagliolini with bitter herb pesto, cedar, grilled cuttlefish and black garlic sauce
MUPA TO THE MILLER
Mupa slice baked in foil, meunière sauce, sea snails and chard
FISH IN CRUST
Mackerel poached in black salt, grilled spring onion and rosemary beurre blanc
STUFFED QUAIL
Stuffed quail with truffle, black cabbage and whipped quail jus with foie gras
MEMORY OF AN EXCURSION
Grilled black suckling pig crepinette, turnip tops and lemon suckling pig jus
TURN THE OTHER CHEEK
Beef cheek fondant, tubers, roots and red fruits
THE FANTASTIC WORLD OF CITRUS FRUIT
Variation of citrus fruits in their essence
GRANDMOTHER'S BREAKFAST
Creamy Tumminia bread, chocolate and coffee
GIRGENTAN GOAT
Girgentana goat robiola cheese semifreddo, sesame and salted caramel
PEANUT CHOCOLATE
Namelaka with dark chocolate, rum, caramelized peanuts and spiced ice cream
WELCOME SNACKS
HOLIDAY SALAD
Marinated amberjack, herring mousse, caviar and liquid orange and fennel salad
OPPOSITES ATTRACT
Roasted veal tongue, raw red prawn, champagne sauce and tarragon
RABBIT IN THE WOOD
Potato cappuccino with rosemary, rabbit ragout, truffle, wild herbs and forest powders
CICALS CICALS CICALS
Carnaroli rice cooked in cicada broth, raw cicada, lemon and bottarga
SUNDAY IS ALWAYS SUNDAY
Fresh pasta daisies stuffed with Pittinicchi, provola, celery and Sunday restricted
FISH IN CRUST
Mackerel poached in black salt, grilled spring onion and rosemary beurre blanc
MEMORY OF AN EXCURSION
Grilled black suckling pig crepinette, turnip tops and lemon suckling pig jus
PREDESSERT
GIRGENTANA GOAT
Salted caramel namelaka, sesame brittle and Girgentana goat robiola cheese semifreddo
SMALL BAKARY
Possibility of pairing wines
WELCOME SNACKS
THORNY
Grilled artichoke, vin jaune and winter salad
RABBIT IN THE WOOD
Potato cappuccino with rosemary, rabbit ragout, truffle, wild herbs and forest powders
SOEL
Veal sweetbread glazed with mustard, pumpkin and mandarin
WAITING FOR SPRING
Fresh pasta tagliolini with bitter herb pesto, citron, grilled cuttlefish and black garlic sauce
STUFFED QUAIL
Stuffed quail with truffle, black cabbage and whipped quail jus with foie gras
PREDESSERT
THE FANTASTIC WORLD OF CITRUS FRUIT
Citrus variation in their essence
SMALL BAKERY
Possibility of pairing wines
5 course free style menu from the kitchen
Possibility of pairing wines
5 course vegetarian menu prepared by the kitchen
Possibility of pairing wines

WELCOME
AT OUR RESTAURANT

Tuesday to Thursday:7.30pm – 10.30pm
Friday and Saturday: 12.30pm – 2.30pm and 7.30pm – 10.30pm
Sunday: 12.30pm – 2.30pm

+39 0916496288
+39 3930803757

Make a reservation