A homecoming to the 'essential' is the guiding principle of the award-winning Chef Massimo Mantarro's culinary philosophy. Each and every one of our dishes is created using seasonal, local and meticulously sourced ingredients. Our cuisine is an authentic tribute to Sicily, a land that is rich in tastes, colours and landscapes that invites you to explore eclectic and unforgettable flavours. At San Domenico Palace, a Four Seasons Hotel we follow a sustainable F&B philosophy. In our kitchen we have installed the Winnow system to reduce the food waste. Furthermore our Chef sources local and seasonal ingredients as much as possible. All our eggs are free-range. Our Chef wishes to give each guest a tailor-made dining experience that can be fully comprehended from a minimum of 3 courses, offering the perfect balance between tradition and innovation, with a variety of textures and flavours. All guests are advised to choose the same number of courses of the tasting experience. This ensures a unique experience for all diners.
Uncategorised
GAMBERI ROSSI
Red prawns, clams, lettuce and nasturtium
COME UN QUADRO DI ARCIMBOLDO
Like an “Arcimboldo” artwork, seasonal raw, cooked and marinated vegetables
QUAGLIA
Quail, red cabbage, savoy cabbage and peanuts
CARNAROLI
Carnaroli risotto, rockfish, herbs and lemon
MONTE ETNA
Artisanal spaghetti Piazza “Mount Etna”, tomato, salty ricotta cheese and black breadcrumbs
GNOCCO GIALLO
Gnocco filled with beef shoulder, tuma persa cheese and green sauce
BRANZINO
Steamed sea bass, carrots, tenerumi and garlic
AGNELLO
Rosemary lamb rack, baked onion and red wine sauce
INDIVIA
Belgian endive, vanilla and cannellini beans
BRONTE - TOKIO
Pistachio, lemon, coffee
È UNA BUFALA?
Buffalo ricotta cheese, black olives, bitter almond
DI FIORE IN FIORE
Honey, propolis, pollen, mead
Gamberi Rossi
Red prawns, clams, lettuce and nasturtium
Come un Quadro di Arcimboldo
Like an “Arcimboldo” artwork, seasonal raw, cooked and marinated vegetables
Monte Etna
Artisanal spaghetti Piazza “Mount Etna”, tomato, salty ricotta cheese and black breadcrumbs
Branzino
Steamed sea bass, carrots, turnip and garlic
Agnello
Rosemary lamb rack, baked onion and red wine sauce
Bronte - Tokio
Pistachio, lemon, coffee
