About Us

Whats our Story?

La Cambusa was born in 1988 from Grandma Oriana's passion for Sicilian culinary tradition.
Born as a tavern, today it celebrates 31 years of history by proposing a typical Sicilian quality cuisine, based on the careful selection of raw materials and prestigious local products and on the continuous search for new combinations and new techniques to enhance and rediscover tradition.
 La Cambusa offers an unmissable culinary experience immersed in the Palermo culture.
In fact, the restaurant has an unusual external area, from which you can admire the Garraffo fountain, a glimpse of the Cala and the centuries-old greenery of Villa Garibaldi, in addition to the architectural setting consisting of the noble Palazzo Fatta and the historic Palazzo delle Reali finances - former Vicar. .

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What customers say…

"If you go to Palermo it's a fixed stop for lunch or dinner"
Daniele from Messina, Italia
"I devoured a perfect bucatini con le sarde - pasta firm, the wild fennel fragrant, the sardines liquescent"
TasteAtlas.com

"For those who want to eat authentically Sicilian"
Marcello from Milano, Italia
"The right price for an unforgettable Palermo dinner"
Roberta from Porto Sant'Elpidio, Italia

Our Menu

Traditional food

Appetizers

  1. Octopus and potatoes salad

    10

  2. Mussel soup with croutons

    9

  3. Raw and marinated fish

    15

    Oysters, tuna tartare, swordfish tartare, prawn, salmon

  4. Eggplant parmigiana

    8

  5. Veal carpaccio

    9

    Veal carpaccio

  6. Sardines balls

    8

  7. Swordfish Caponata

    8

  8. Salmon tartare

    10

    Salmon tartare on bufala cheese and zucchini cruditè

First courses

  1. Spaghettoni with clams

    13

  2. Busiati with Mediterranean pesto

    8

    Busiati with basil pesto, almonds, dried tomato

  3. Bucatini with sardines and wild fennel

    11

    Bucatini with sardines and fennel is one of the main Sicilian dishes, more commonly called “pasta with sardines”. It is included in the list of … + info

  4. Tagliatelle with cedar, bottarga and prawns

    13

    Tagliatelle with cedar, bottarga and prawns

  5. Carnaroli risotto with Mazzara red prawn and Bronte pistachio

    12

    Carnaroli rice is a variety of long-grain rice and is the most widely used rice variety for preparing risotto. The Mazara red prawn and the … + info

  6. Tagliatelle on zucchini cream

    10

    Whole wheat Tagliatelle on zucchini cream with cherry tomatoes and Grana cheese flakes

Side dishes

  1. Baked potatoes with onions

    5

    Baked potatoes with onions

  2. Fried potatoes

    4

  3. Grilled vegetables

    6

  4. (Italiano) Insalata verde/mista

    4

Fish second courses

  1. Codfish Messina style

    11

    The codfish Messina style is a typical Sicilian dish that originates in the city of Messina.

  2. Catch of the day

    6

    Selection of fresh fish based on what the market of the day offers. The type of cooking, roasted, baked or stewed, is chosen according to … + info

  3. Swordfish roulades

    12

    Swordfish roulades with almonds with seasonal side dish

  4. Sliced tuna

    14

    Sliced tuna in a pistachio crust with onion and potatoes

Meat second courses

  1. Lamb glazed

    13

    Lamb glazed with Nero d’Avola served with potatoes

  2. Sirloin Steak

    14

    The sirloin steak is a simple and tasty second course. The sirloin (entrecote) is cooked rare and presented with cherry tomatoes, parmesan and rocket.

Big salads

  1. Kalamarina

    10

    Lettuce, radicchio, bresaola, rocket and parmesan flakes

  2. Scirocco

    10

    Scirocco is a salad made with lettuce, rocket, prawns, tomato and corn

  3. Maestrale

    9

    Maestrale is a salad made with lettuce, tomato, onion, tuna, olives and oregano

  4. Caprese

    10

    Caprese is a salad consisting of tomato, mozzarella and basil. We use Bufala Campana mozzarella DOP, the only mozzarella on the market to have obtained … + info

Desserts

  1. Cannolo Sicilia style

    4

    Fried dough with ricotta and chocolate chips

  2. Almond parfait

    5

    Dessert prepared by our chef. The almond semifreddo is a typical dessert of the Sicilian tradition

Ice cream

  1. Dolce abbraccio

    5

    Homemade ice cream with the combination of vanilla cream and coffee flavors proposed by our ice cream maker Ina. Single portion.

  2. Tris di coppe

    5

    Three homemade ice cream combined by our ice cream maker Ina. A trilogy that combines flavors and fragrances.

  3. Coppa gelato

    4.5

    Homemade ice cream produced by our Rorò ice cream shop. Variety of 18 flavors including classic, seasonal and lactose free.

Have a look at
our wines

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

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