RESTAURANTS
Galleria
The Galleria Ristorante aims to provide conscious cuisine, taking inspiration from traditional Sicilian products, but using modern gastronomic concepts to create something innovative.
Thanks to a highly qualified chef, and a selection of cultural events such as concerts and gallery exhibitions, the Galleria Ristorante is the perfect meeting point of cuisine and art.
The Galleria Ristorante is inspired by the beauty of Cefalù and is located right in the heart of its historic centre. It welcomes customers with an indoor dining room and an outdoor garden for eating al fresco. The atmosphere is relaxed and refined but, at the same time, there is no shortage of kindness and courtesy shown towards guests.
It is also a literary cafe that aims to create a stimulating environment where creativity is encouraged. Local displays of photographic and pictorial art are frequent and very popular.
In the beating heart of the historic Cefalù, where medieval lanes lead towards the place, the Galleria Ristorante is located in a prestigious area. It offers various services, from organising and hosting events, to providing a shuttle service and free parking space. However, the real beating heart of the restaurant is the expertise, experience and passion of the head chef, Antonio Di Maggio.
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.
The Chef
Antonio Di Maggio
According to Antonio Di Maggio, the traditional limitations of cooking are now in the past. In fact, a modern cook must be able to prepare anything, from starters to desserts.…
