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. .

See the Menu!

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. Beef tartare

    11

    Beef tartare with parmesan

  2. Seared octopus

    10

    Seared octopus on saffron cream soup

  3. Mussel soup with croutons

    9

  4. Trilogia sicula

    12

    Swordfish caponata, sardines fishball, spicy provola in batter

  5. Platter of Madonie cold cuts

    10

    Platter of Madonie cold cuts

  6. Sheep and goat cheese platter

    10

    Sheep and goat cheese platter with red onion jam

Soups

  1. Bean soup

    8

    Bean soup with croutons

  2. Macco di fava beans

    8

    Macco di fava beans with wild fennel. This is the traditional Sicilian recipe: it is prepared with dried, cooked and blended beans until a creamy … More info

First courses

  1. 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 … More info

  2. Bucatini c’anciova

    8

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

  3. Paccheri with sausage ragù and porcini mushrooms

    10

    Paccheri with sausage ragù and porcini mushrooms

  4. Grouper ravioli with seafood

    13

    Grouper ravioli with seafood

  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 … More info

  6. Tagliatelle on aubergine cream

    10

    Tumminia wheat tagliatelle on aubergine cream with cherry tomatoes and salted ricotta

  7. Tagliatelle with cedar, bottarga and prawns

    13

    Tagliatelle with cedar, bottarga and prawns

  8. Spaghettoni with clams

    13

Fish second courses

  1. Sliced tuna

    14

    Sliced tuna in a pistachio crust with onion and potatoes

  2. Grilled prawns

    18

    Grilled prawns Gambero Rosso quality from Mazara: a species of shrimp that is fished mainly in the waters of the Mediterranean Sea, in particular in … More info

  3. 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 … More info

  4. Grilled salt cod

    11

    Sfincione cod is a typical dish of Palermo cuisine. The term sfincione refers to the type of seasoning, the same that is used in the … More info

  5. Grilled fillets of sea bream

    12

    Grilled fillets of sea bream with broccoli and provola cream

Meat second courses

  1. Beef fillet with three peppers

    15

    Beef fillet with three peppers with sauteed vegetables

  2. Chops with sauce with peas

    9

    Chops with sauce with peas

  3. 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.

  4. Lamb glazed

    13

    Lamb glazed with Nero d’Avola served with potatoes

Big salads

  1. 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 … More info

  2. Maestrale

    9

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

  3. Scirocco

    10

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

  4. Kalamarina

    10

    Lettuce, radicchio, bresaola, rocket and parmesan flakes

Desserts

  1. Cassata in glass

    5

    The Cassata is a traditional Sicilian dessert based on sweetened ricotta, sponge cake, royal pasta and candied fruit whose origins date back to the Arab … More info

  2. Chocolate souffle

    5

    Warm heart dark chocolate souffle

  3. Hot heart pistachio pie

    5

    Hot heart pistachio pie

  4. Cannolo Sicilia style

    4

    Fried dough with ricotta and chocolate chips

  5. Strawberry pie

    5

    It is a classic pastry recipe and one of the most loved and consumed sweets in the world. Perfect for the spring period, for the … More info

  6. Almond parfait

    5

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

Prova il nostro
GELATO ARTIGIANALE

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

Mangiare è un bisogno,
saper mangiare un'arte

Blog

Stay up to Date!

Dove siamo

Find us on GoogleMaps ↓