Our large cellar allows us to create a link between wine and food, with ingredients on par with the gastronomic experience. Because a good wine enriches the flavor of a perfect moment.

We don’t like the rigid idea of ​​pairing. To accompany our cuisine, freedom of interpretation is needed.
And at the center, as always, are the desires of the guest: what do they generally like to drink, what would they like to taste again, which areas would they like to discover, how much are they willing to leave their comfort zone to discover a new grape variety or an unconventional winemaking technique?

The restaurant has been included among the best in the world for its wine offering. The cellar, curated by General Manager Alfio Scrivano, has over eight thousand bottles, with a selection of 500 labels, and places a strong emphasis on Sicilian wines, especially those from the Etna area.