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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

PEAS IN TWO STEPS
Raw and cooked cuttlefish, peas in different consistencies and temperatures
I HEAR THE SEA INSIDE A SHELL
Lemon potato cappuccino, shell ragout and marine powders
OPPOSITES ATTRACT
Roasted veal tongue, oyster, green appie and champagne scuce
SWEETSAND AND ASPARAGUS
Veal sweetbread glazed with mustard and asparagus variation
SUMMER WIND
Rice cooked in green tornato water, purple prawn and 'nduja extract
TRIP TO SINGAPORE
Egg tagliolini, king crab, ginger and chicken puree with black pepper
SUNDAY IS ALWAYS SUNDAY (SPRING EDITION)
Fresh pasta tortelli filled with provola and ricotta, herbs and pittinicchi reduction
ELÌCO SCIARIA
Elìco pasta factory Donna ltriya, rock fish scuce, black garlic and wild fennel
FISH IN CRUST
Mackerel poached in black salt, roasted spring onion and rosemary beurre blanc
STUFFED QUAIL
Stuffed qua il, morchelle mushrooms and qua il jus with foie gras
MEMORY OF AN EXCURSION
Grilled lamb, broad beans and pecorino cheese
LOBSTER IN FLOWERING
Roasted lobster, courgette flower and saffron bouillabaisse
STRAWBERRY, RHUBARB AND JASMINE
Bavarian vanilla and jasmine, rhubarb and strawberry variation, strawberry and champagne sorbet
GIRGENTANA GOAT
Girgentana goat's robiola semifreddo, salted pistachio and late mandarin
PEANUT CHOCOLATE
Namelaka with dark chocolate, rum, caramelized peanuts and spiced ice cream
A CITRON TARTE IN SICILY
Whipped pastry, lemon curd, almond ice cream
OURWELCOME
TUNA SANDWICH
Raw tuna sandwich, medlars and tuna sauce
OPPOSITES ATTRACT
Roasted veal tongue, oyster, green appie and champagne sauce
I HEAR THE SEA INSIDE A SHELL
Lemon potato cappuccino, shell ragout and marine powders
SUMMERWIND
Rice cooked in green tornato water, purple prawn and 'nduja extract
TRIP TO SINGAPORE
Egg tagliolini, king crab, ginger and chicken puree with black pepper
FISH IN CRUST
Mackerel poached in black salt, roasted spring onion and rosemary beurre blanc
STUFFED QUAIL
Stuffed quail, morchelle mushrooms and quail jus with foie gras
PREDESSERT
GIRGENTANA GOAT
Girgentana goat's robiola semifreddo, salted pistachio and late mandarin
SMALL BAKARY
Possibility of pairing wines
OUR WELCOME
PEAS IN TWO STEPS
Raw and cooked cuttlefish, peas in different consistencies and temperatures
COD & POPCORN
Sweetly cooked cod, carbonara foam and vegetable popcorn
SWEETSAND AND ASPARAGUS
Veal sweetbread glazed with mustard and asparagus variation
SUNDAY IS ALWAYS SUNDAY (SPRING EDITION)
Fresh pasta tortelli filled with provola and ricotta, herbs and pittinicchi reduction
MEMORY OF AN EXCURSION
Grilled lamb, broad beans and pecorino cheese
PREDESSERT
STRAWBERRY, RHUBARB AND JASMINE
Bavarian vanilla and jasmine, rhubarb and strawberry variation, strawberry and champagne sorbet
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