Ristorante Il Siciliano Fish

A selection of fresh raw fish for one person. Includes various types of seafood and fish, served naturally to enhance their freshness. Ideal as a light and refined appetizer.

Fresh tuna, knife-cut into small cubes, delicately seasoned. Offers a soft texture and intense sea flavor. Served raw.

Finely chopped raw salmon, seasoned. It has a rich, buttery flavor, typical of fresh salmon. Often accompanied by citrus or aromatic herbs.

Delicate raw sea bass meat, cut into tartare. Light and refined taste, enhanced by simple seasoning. A fresh and elegant dish.

Prized red prawns from Mazara del Vallo served raw and chopped. Renowned for their unique sweetness and melt-in-your-mouth texture. A Sicilian delicacy.

Trio of fish carpaccio prepared with the catch of the day. Very thin slices of lightly marinated raw fish. Varies based on market availability.

Thin slices of raw fish, choice of sea bass or salmon. Dressed with oil, lemon, and light spices. A classic and fresh appetizer.

A selection of three hot appetizers typical of Sicilian cuisine. Offers a varied taste of traditional flavors. Ideal for trying different specialties in one dish.

Mussels and clams sautéed with oil, garlic, and parsley. Served with their flavorful broth. Perfect to enjoy with toasted bread.

A hot appetizer of choice from the menu or based on availability. Allows you to select your preferred dish to start the meal.

Small octopuses, floured and fried until golden and crispy. Tender inside and flavorful. Typical street food or seafood appetizer.

Fresh mussels prepared in a pan with oil and herbs. A simple dish that enhances the natural flavor of the shellfish. Served hot.

Mussels quickly cooked with abundant black pepper. A dish from Campania and Southern Italy, with a strong and spicy taste. To be eaten with hands.

Fresh scampi served individually. Sweet and delicate meat, prized for its texture. Can be enjoyed raw or lightly cooked.

Single red prawn, famous for its intense color and sweet flavor. A Mediterranean delicacy. Excellent raw.

First choice fresh oyster, served live in the shell. Salty flavor and meaty texture. Usually enjoyed with a squeeze of lemon.

Classic long pasta dish with clams, garlic, oil, and parsley. Delicate and fragrant sea flavor. A must of Italian coastal cuisine.

Rice slowly cooked in a flavorful broth and finished with a creamy scampi sauce. Creamy, pink, and with a sweet, enveloping crustacean flavor.

Spaghetti dressed with fresh tuna, capers, olives, and tomato. A rich sauce reminiscent of the flavors of Sicilian tuna fisheries. Savory and Mediterranean taste.

Thick egg pasta dressed with the classic cream of pecorino cheese and pepper, enriched with octopus. A seafood twist on a Roman classic.

Spaghetti served with a mix of shellfish and crustaceans such as mussels, clams, and shrimp. Rich in sea flavor. The sauce coats the pasta perfectly.

Pasta dressed with precious sea urchin pulp, sweet cherry tomatoes, and olives. A dish with an intense, iodized flavor, highly sought after.

Thin fresh pasta dressed with sea bass pulp and lime zest. A fresh and aromatic combination, perfect for those who love delicate flavors.

Gragnano pasta served with a rich lobster sauce. Generous portion designed for two people. The lobster gives a sweet and luxurious flavor to the dish.

Fettuccine dressed with fresh crab meat. A dish to share for two people. The sweet taste of crab pairs well with the rough pasta.

Short pasta dressed with tomato, fried eggplant, salted ricotta, and swordfish. A seafood variation of the classic Sicilian pasta alla Norma.

Large macaroni served with a mixed fish and seafood sauce. The shape of the pasta holds the rich and flavorful sauce well.

Special pasta dish of the day, prepared with fresh seasonal ingredients. Ask staff for details.

A more elaborate first course or with premium ingredients off the menu. Varies daily based on the market.

Whole fresh fish, sold by weight (price per 100g). Premium varieties such as Pezzogna, St. Peter, or Monkfish. Usually cooked baked, grilled, or 'acqua pazza' style.

Fresh fish of the day sold by weight (price per 100g). Selection varies based on daily catch. Preparation of choice.

Grilled octopus tentacles, cooked until crispy outside and tender inside. Smoky flavor and meaty texture. Often served with a light side dish.

Fine fish fillet (Ombrina or Ricciola) prepared Sicilian style (with tomato, olives, capers) or in a crispy potato crust. A refined and flavorful dish.

Fresh tuna steak seared in a sesame seed crust. The inside remains pink (tataki). Pleasant contrast between the toasted sesame and the tender fish.

Fish fillet covered with thin slices of crispy potatoes and baked. The potatoes protect the fish, keeping it moist and flavorful.

Whole lobster served as chosen: grilled for a smoky flavor, or alla Catalana (boiled and served with a salad of tomatoes and red onion). A regal dish.

Mixed fried rings of calamari and shrimp. Crispy, golden, and served with lemon. A classic seafood second course loved by all.

Fried mixed small fish (paranza). Eaten whole, often with crispy bones. Intense sea flavor.

Abundant selection of grilled fish and crustaceans. Approximately 600 grams of product. Ideal for tasting different varieties cooked simply and deliciously.

Famous spoon dessert with layers of ladyfingers soaked in coffee and mascarpone cream. Dusted with cocoa. Creamy and refreshing.

Iconic Sicilian dessert: crispy fried shell filled with sweet sheep's ricotta, chocolate, or candied fruit. Available in the classic shape or served 'deconstructed' on a plate.

Bottled mineral water.

Non-alcoholic carbonated soft drinks in a can or small bottle.

Sardinian lager beer, very popular in Italy. Balanced taste and slightly bitter. Refreshing.

Premium Italian lager from Piedmont. Clear lager with a round body and moderate bitterness.

Liqueur served at the end of the meal to aid digestion. Can be a herbal bitter, limoncello, or other typical liqueur.

Grappa aged in wooden barrels. Amber color and a softer, more complex flavor than white grappa.

Italian espresso coffee. Strong, dark, and served in a small cup.

Decaffeinated espresso. All the flavor of coffee without the caffeine.

Espresso coffee with a small amount of liqueur added (usually grappa or sambuca).

Frozen and creamy lemon-flavored dessert. Often served at the end of the meal to cleanse the palate. Non-alcoholic or lightly alcoholic.

A glass of Italian sparkling wine. Fresh, fizzy, and fruity. Ideal as an aperitif.

A glass of house wine or by the glass. The price may vary depending on the wine choice.

Indigenous Sicilian white wine. Fresh, with citrus and floral notes. Pairs perfectly with fish dishes.

White wine produced on the slopes of Etna. Mineral, savory, and with good acidity. Unique volcanic character.

Aromatic white wine. Intense aroma of exotic fruit, roses, and spices. Full-bodied and slightly sweet taste.

Selection of international white wines. Choose between the fresh and herbaceous Sauvignon, the soft Chardonnay, or the aromatic Traminer.

White wine from Friuli. Floral, light, and fresh with pleasant acidity. Excellent with appetizers.

White wines from central Italy (Marche/Abruzzo). Pecorino is more structured and mineral, Passerina is fresher and more floral.

Fine Sicilian wines. Donna Fugata is a renowned winery; Zibibbo is an aromatic grape that produces fragrant dry wines or sweet dessert wines.

High-quality Classic Method sparkling wine. Saten is known for its 'silky' softness and fine bubbles. Elegant and refined.

White wines from Campania. Falanghina is fresh and fruity; Greco di Tufo is more structured, mineral, and long-lived.

The most prestigious Sardinian white wine (DOCG). Dry, warm, and soft, with notes of Mediterranean scrub and almond.

A specific selection of Vermentino di Gallura. Likely a particular label or reserve with superior characteristics.

Superior sparkling wine from the Conegliano Valdobbiadene hills. Fresh, floral, and versatile.

DOCG Prosecco from the V8+ winery. From the historic Valdobbiadene area, it guarantees a fine perlage and an elegant taste.