RESTAURANT CUSIRITATI PANAREA

Further value is added to the Cusiritati signature experience with its menus, lunch and dinner, designed by Marilena to suit her guests. Lunchtime celebrates tradition. Refinement, discovery, the unexpected and the experimental are emphasised at dinner.
These two different moments also offer guests really varied experiences, coming from one wise, refined hand, able to surprise with traditional Aeolian dishes which arouse memories and always seduce the palate. In the evening, the curtain rises on the terrace, overlooking the little harbour, and onto the stage come unusual flavours and unexpected accompaniments provoking amazement and stimulating the most demanding palates. Recommended is the “Polpo non da tradizione”, pan-seared octopus cooked at low temperature, in a sauce of peppers, capers, carrots and dried tomatoes. The “Sfoglia d'estate”: based on the idea of a salad of fresh tuna offal, wafers of ancient grains, marinated carrot, sweet and sour onion and local rocket. There is also a vegetarian version of this dish, replacing the tuna with stracciatella burrata, depending on availability, or Vulcano ricotta. And again, the unmissable “Cercami”, which is steamed fish of the day. This name is chosen because the fish available is not known beforehand. It is served with homemade couscous, together with toasted almonds and turmeric. It’s always a great success!