For years, Sicily has been influenced by Arab culture so much so that the national dish of the Maghreb, cous cous, there has been implanted and modified. Cous cous prepared with fish stock, unlike the Arabic made with mutton, affirms and enhances the flavors and colors typical of the culinary tradition of Trapani, also famous for the Festival of San Vito lo Capo, an event always characterized the exchange and confrontation between peoples and to which we have participated.

Francesca prepares the broth with various specific types of fish for the soup, so the resulting flavor, even with the addition of toasted and chopped almonds,it's very tasty of fresh sea.

Here you can find a photo form our dinner room:

You can find other photos here