They were months of silence, of closed doors, lunches in the kitchen of the house and dinners at home.
Family moments that we certainly appreciated – for the first time, instead of wandering among the tables between an order and a receipt, we spent Christmas at home with the family, perhaps an unrepeatable event! – But they were also months of long waits, of pauses, of suspended activities, of lowered shutters that now quivered to get up again. And now, finally, here we are.
We reopen the doors, happy to welcome you back to the Cambusa, excited to return to observe conviviality, sharing, the pleasure of spending a family lunch, yes, but outdoors, the pleasure of looking around and admiring the our beautiful Palermo.
Let’s go back to that buzz of people, that noise of dishes from the kitchen, the scent of roasted fish, the dishes with a Sicilian mix of colors and that mouth watering that comes from experiencing all this.
Happy to return to the Cambusa, happy to return with you, we are waiting for you in Piazza Marina for lunch and dinner with the >NEW MENU OF THE SEASON<. See you soon!
To inaugurate the start of the autumn season we have proposed new delicious dishes, including Tonnarelli with mussels and saffron on cauliflower cream, Carnaroli rice with pumpkin cream, seared squid and smoked scamorza, and new combinations, such as beef tartar with gorgonzola cream or seared octopus on red pumpkin cream.
We offer one of the finest and tastiest cuts of beef, the Tomahawk, nicknamed “the biggest steak in the world”.
To honor the cornerstones of our cuisine, we propose some of the most popular dishes, such as Fettuccine cedar, bottarga and prawns and the Sicilian Trilogy.
Many other delicious dishes are coming, if you don’t want to miss them follow us on Instagram and Facebook
To celebrate the international day of homemade soups we propose a typical Sicilian soup: the Macco di fave.
It is a first course with humble and ancient origins, widespread in the Mediterranean area. It was consumed by the peasants for refreshment after a long and tiring day of work in the fields. In fact, the bean is a nutritious, substantial and beneficial legume: it reduces the levels of cholesterol in the blood, it is diuretic, rich in iron and vitamin C.
There are many variations of the fava bean recipe. For example in Sicily a special version of the Macco di fave is prepared to celebrate San Giuseppe, enriching the recipe with other legumes and chestnuts.
The version we offer is the traditional Sicilian one: it is prepared with dried, cooked and blended beans until a creamy velvety is added to which wild fennel is added, an evergreen aromatic plant native to the Mediterranean areas, used as an indispensable ingredient in many Sicilian recipes ( > see sardine meatballs).