CUISINE 2018-11-19T12:38:02+00:00


  • Antipasto caldo
  • Bruschetta di pizza with red and yellow Tomatoes and Basil
  • Focaccine with Ricotta and ‘Cunzata’
  • Fresh cut French Fries with peel
  • Caponata di Mare (Sea Salad)
  • Tartare of Shrimp Oranges and Smoked Salt
  • Sea Tempura
  • Tartare of Shrimps from Mazara and Cantaloupe
  • Crudo di Mare (Raw Fish)
  • Mussel Soup
  • Tradictional  Grilled  Cheeses with honey of black bee
  • Oste’s Starter


  • Paccheri Amberjack Clams and Turnip Greens
  • Busiate with Clams, Shrimps and Trapanese Pesto
  • Ricotta filled Ravioli Red Pumpkin and Shrimps
  • Tagliatelle with Scampi and Pistachio Cream
  • Risotto Squid Ink and Tartare of Shrimp
  • Linguine with Lemon Cream, Shrimps and Bottarga
  • Fish Soup
  • Ricotta filled Ravioli  Sparacelli and Sausage
  • Handmade Gnocchi Chestnut Cream and Mushrooms


  • Rolls of Swordfish Almond Shrimps and Pesto of Capers
  • Amberjack on Mussel Stew
  • Frittura di Paranza
  • Fresh Fish of the day
  • Big Skewer of Fish with Vegetable Taboulè
  • Oste’s Grilled Fish
  • Grilled Shrimps from Mazara
  • Tagliata of Grilled Scottona
  • Sea Tasting
  • Meat Spit