One has the impression of crossing the threshold of the chef’s own home, through a door of pleasantly domestic character; inside, a welcoming dining room opens up, with shared tables and a striking wall entirely lined with jars filled with nuts, pumpkin seeds, red lentils and other ingredients. The cuisine, classic in inspiration yet open to contemporary technique and the use of the grill, offers land and sea in a Sicilian key, with close attention to seasonality. Our Inspector recommends beginning with the convincing “piatti del contadino”, a vegetable selection in which the “Onion on the BBQ with dry-cured black olives, tuma persa cream and parsley oil” stands out, alongside the delicate “Salt Cod Salad”, cooked with oregano oil and served with a sauce of almonds, olives, capers and orange zest.