Palermo has been seeing a slow food renaissance, pioneered by Gagini Social Restaurant, in what was once the workshop of renowned 15th-century sculptor Antonio Gagini. This place is an absolute gem. Gagini pulsates within the soft honey coloured 16th-century stone walls of the famous sculptor’s creative forge, set in the most historic part of the city, between the Vucciria Market and the old port of Palermo called ‘La Cala’. It's a unique restaurant dedicated to haute cuisine. Expect sharp professionals and serious gastronomes. In the kitchen are chefs Massimiliano Mandozzi and Elnava De Rosa, who along with their team, champion Sicily’s ‘slow food’ movement preserving the island's regional cuisine firmly rooted in the food heritage of the Island, but with an international and multicultural vision. Enhanced by warm candlelight and a background of refined blues and jazz, the tables are unique pieces created by the artist Alfred Von Hersch, with paintings by Croce Tavarella, and photographs by Pucci Scafidi, all which dialogue artfully with the chef's imaginative creations. Dishes such as Amberjack Carpaccio with bonito mayonnaise and lemon balm oil, and Gerardo di Nola Spaghettoni with Nubian garlic, pine nuts and parsley oil with buffalo stracciatella cheese and red shrimp, the cuisine is inspired, grounded in fine ingredients, and beautifully conceived and executed. With a warm ambiance, excellent service and impressive wine cellar that contains more than 100 Sicilian labels, Gagini is a genuinely memorable Palermo dining experience.
Nestled in a beautiful 16th-century building that was the studio of famed sculptor Antonio Gagini
With furnishings made by the artist Alfred Von Hersch, paintings by Croc Tavarella and photos of Pucci Scafidi, dining at Gagini is a feast for palate as well as the eyes
Fresh flowers on our table
Gagini Social's inspired menu of modern Sicilian cuisine
Absolutely beautiful Italian water glass
Negroni
Seven Hills Italian Dry Gin and Tonic, inspired by the 7 hills of Rome
House made fennel grissini
Amuse-bouche
Second amuse-bouche
Gagini warm fresh baked bread
Ostrica, uovo, pancetta dei Nebrodi e ortaggi cotti e crudi: Oyster, egg, bacon from Nebrodi mountains and raw and cooked vegetables
Carpaccio di ricciola, maionese di palamita e olio alla melissa: Amberjack carpaccio, bonito mayonnaise and lemon balm oil
Sommelier opening our wines
Etna Bianco SRC 2018
Lively and delicious with an intense straw colour
Guarini Syrah Coccinella Aldo Viola 2015
A luscious and smooth Sicilian Syrah
Agnello come uno scottadito, yogurt ed erbe selvatiche: Lamb two ways - chops and loin, with yogurt and wild herbs
Agnello come uno scottadito, yogurt ed erbe selvatiche: Lamb two ways - chops and loin, with yogurt and wild herbs
Scorfano , sedano, tapioca, erba del Monte Pellegrino e limetta: Rockfish, celery, tapioca, herbs from Pellegrino Mountain and lime
Dessert amuse-bouche of peach gelato with chocolate crumbs
Fragole, basilico e lime: Strawberries with basil and lime gelato
L'estate: cioccolato al latte caramellato, albicocca e anguria: Summer: caramelized milk chocolate, apricot and watermelon
Server carving the Salame di Cioccolato, or Chocolate Salami, as an after dinner sweet
Chocolate salami
Badalucco de la Iglesia Garcia Pipa 3/4 Pre British Marsala
Sicilian Marsala produced in vineyards managed by the same family since 1800
Chef Massimiliano Mandozzi and Pastry Chef Elnava de Rosa
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