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.
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.Aninet from Oslo, Norvegia
Highly recommended for couples, families and friends!"
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
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
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