Terra Nostra

The flavors of Sicily – and not just seafood – are reimagined in a modern way, with personal touches (such as the tuna cutlet cooked and raw with soy mayonnaise and mashed potatoes), as well as vegetarian recipes inspired by the multi-starred chef Perbellini, executed with good technique and a dedication to taste. This all takes place in a modern beach establishment, complete with loungers and umbrellas. In the summertime, the windows open, and you practically all dine on the terrace, surrounded by the scent of the sea.

Along the road through the archaeological park, two small rooms on different floors host an elegant and refined restaurant, born from the Mangione family's passion – nomen omen. In the kitchen, young Alen, after significant experiences in renowned restaurants, offers his reinterpretation of Sicilian cuisine, with a strong focus on vegetables, many of which are grown on the farm tended by his uncle. At the entrance, you'll find father Francesco, while in the dining room, his equally young brother Dominique is available for conversations about wine.