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The blackboard changes daily, which is the point. This welcoming Palermo trattoria runs on Sicilian seafood, the kind that reads the morning's catch and builds around it. Local tradition anchors the menu, but the kitchen stays light on its feet, and the house caciucco, a fragrant broth packed with John Dory, scorpionfish, sea bass, prawns, and squid, makes a case for both at once. Leave room for the deconstructed cannolo.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Bruschette del marinaio
Michelin Guide -
Caciucco Mercede
“Also well worth trying is the “Caciucco Mercede”, rich and fragrant, prepared with John Dory, scorpionfish, sea bass, prawns and squid.”
Michelin Guide -
Scannolo
“in particular the “Scannolo”, a deconstructed and highly accomplished interpretation of the classic Sicilian cannolo.”
Michelin Guide
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