About Us

Whats our Story?

It Started, Quite Simply, Like This...

La Cambusa was born in 1988 from the idea of "mamma Oriana" and Pino to open a trattoria characterized by express cuisine and fresh fish on display, all in compliance with the Sicilian culinary tradition

Today La Cambusa, celebrating its 31 years of history, continues to enhance the typical Sicilian cuisine, through a culinary concept based on slow food, based on excellent Sicilian raw materials, and the continuous search for new combinations and new techniques to enhance and rediscover the tradition.

See the Menu!

What our Customers Say…

"Those who go to Palermo should consider it a fixed stop for lunch or dinner."
Daniele from Messina, Italia
"Great food, reasonably priced.
Highly recommended for couples, families and friends!"
Aninet from Oslo, Norvegia

"Great Food and a wonderful staff!"
Buddy from Atlanta, Georgia
"The right price for an unforgettable Palermo dinner.
Highly recommended!"
Roberta from Porto Sant'Elpidio, Italia

Our Menu

Traditional food

Appetizers

  1. Raw and marinated fish

    15

    Oysters, tuna tartare, swordfish tartare, prawn, salmon

  2. Swordfish millefoglie

    12

    Swordfish millefoglie with radicchio

  3. Trilogia sicula

    12

    Swordfish caponata, sardines fishball, anchovies bruschetta

  4. Eggplant parmigiana

    8

  5. Octopus and potatoes salad

    10

  6. Street food

    7

    Panelle, crocchè, sfincionello, arancina with tomato, eggplants and ricotta salata

  7. Raw ham and bufala

    9

    Raw ham and buffalo mozzarella

  8. Mussel soup with croutons

    9

First courses

  1. Tagliatelle with cherry tomato on zucchini cream and parmesan flakes

    10

    Tagliatelle with cherry tomato on zucchini cream and parmesan flakes

  2. Bucatini with sardines and wild fennel

    11

  3. Caserecce tomato, eggplants and ricotta salata

    7

  4. Bucatini c’anciova

    8

    Bucatini with red anchovy, tomato paste, passoline, pine nuts and breadcrumbs

  5. Tagliatelle with cedar, bottarga and prawns

    13

  6. Spaghettoni with clams

    13

  7. Busiati with basil pesto, almonds, dried tomato

    8

    Busiati with basil pesto, almonds, dried tomato

  8. Rice mussels and tenerumi

    11

  9. Spaghettoni anchovies and tomate cherry

    9

Meat second courses

  1. Pork loin with orange sauce

    8

    Pork loin with orange sauce and potatoes

  2. Mixed grilled Palermo style

    9

    Pork roulade, breaded veal loin and sausage

  3. Lamb glazed with Nero d’Avola

    13

    Lamb glazed with Nero d’Avola served with potatoes

  4. Sliced beef

    14

    Sliced beef with cherry tomatoes, parmesan and rocket

Fish second courses

  1. Grilled prawns

    18

    Red shrimp from Mazara: a species of shrimp that is fished mainly in the waters of the Mediterranean Sea, in particular in the town of … View Recipe

  2. Croaker in sesame crust

    14

    Croaker in sesame crust and vegetable tabulé

  3. Swordfish roulades with almonds

    12

    Swordfish roulades with almonds with seasonal side dish

  4. Catch of the day 100 grams

    6

  5. Codfish Messina style

    11

  6. Sliced tuna

    14

    Sliced tuna in a pistachio crust with onion and potatoes

  7. Seared lampuga on eggplant caponata

    9

Side dishes

  1. Green / mixed salad

    4

    Iceberg lettuce / Lettuce and radicchio

  2. Fried potatoes

    4

    Fried potatoes

  3. Grilled vegetables

    6

    Aubergines, courgettes, radicchio, potatoes and peppers

  4. Baked potatoes with onions

    5

    Baked potatoes with onions

Big salads

  1. Grecale

    8

    Cherry tomatoes, feta, black olives and onion

  2. Scirocco

    10

    Lettuce, rocket, prawns, tomato and corn

  3. Maestrale

    9

    Lettuce, tomato, onion, tuna, olives and oregano

  4. Kalamarina

    10

    Lettuce, radicchio, bresaola, rocket and parmesan flakes

  5. Libeccio

    7

    Zucchini, carrot, pea, corn and onion taboulè

  6. Caprese

    10

    Tomato, mozzarella di bufala and basil

Desserts

  1. Cannolo

    4

    Fried dough with ricotta and chocolate chips

  2. Cassata in glass

    5

    Ricotta, chocolate and candied fruit

  3. Almond parfait

    5

  4. Daily dessert

    5

    Panna cotta with strawberries

Ice cream

  1. Dolce abbraccio

    5

    Vanilla cream and coffee

  2. Tris di coppe

    5

    Chocolate, cinnamon and jasmine

  3. Rorò’s rose

    4

    Flavour of the day

  4. Coppa gelato

    4.5

    Assorted flavours

Ingredienti di
prima qualità!

Our Staff

The Friendliest People

Leopoldo Tardi

The owner

Inherited by his mother Oriana, he took over the management of the Cambusa twenty years ago, transforming it from an informal fresh fish tavern to a typical Sicilian restaurant, faithful to its origins in the family atmosphere, but renewed in the culinary concept

Alfonso Pizzuto

Head Chef

The beginnings of his career began when he was very young, when Mamma Oriana called him to work alongside her at the Cambusa. After a period of training in other structures, he returns today as a chef at the Cambusa with a rich experience in the Sicilian cuisine sector

Ina Romano

Ice cream maker

She received the title of Gelato Maker at the Castalimenti school by participating in the Advanced Training Course for Ice Cream Makers. Creative and with an innate culinary vein, for over 30 years she has dedicated herself to her passion for pastry and ice cream

GELATO ARTIGIANALE!

Contacts

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