Galleria

In order to specialise, hone his craft and refine his skills, the chef travelled from Frankfurt to Brescia via London. He then returned to Sicily with a mission – to enhance Sicilian cuisine and products through a mixture of innovation and tradition.
In his dishes, Antonio Di Maggio highlights the quality and freshness of local produce, and his dishes aim to reinterpret the culinary traditions of the Mediterranean.

The Galleria Ristorante aims to provide conscious cuisine, taking inspiration from traditional Sicilian products, but using modern gastronomic concepts to create something innovative.

Art is just as much at home in the restaurant as the food, in which fish often plays a starring role. At the heart of the restaurant’s work is research into excellent products and local traditional recipes. One of the key dishes is the pasta a taianu, a typical dish of Cefalù, that the restaurant has provided two versions of – an original version, and a chef’s signature dish that uses spices from the Piacenza area.

An example of the restaurant menu that offers its customers dishes with a unique aroma of Sicily, with carefully selected raw materials, but also with a touch of modernity that intrigues the palate.