esen683 544 918 08:00 - 22:00 h
esen683 544 918 08:00 - 22:00 h
Restaurante-1

Specialty

in sicilian cuisine

Restaurante-2

Artisan pizzas

long fermentation

Restaurante-3

Terrace

with views of Beceite

Restaurante-4

Pasta

made with durum wheat flour

Restaurante-5

warm salad

endives with anchovies from the Cantabrian Sea

Restaurante-6

Panino

Mallorquín, Roquerol, Cunzato, Coppa, Lombardo or Sfizioso

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Restaurant

Specialty in Sicilian cuisine

Enjoy the fusion between Sicilian and local cuisine. Pizza, pasta and meat.

Francesco comes from a miller family which his great-grandfather started the “mulino Fiocca” activity in Marsala, Sicily. A durum wheat flour mill which is used for making the best italian pasta. You can taste pasta made with that flour at our restaurant and also our long-fermented artisan pizzas.

One of our summer specials is busiata a la trapanese. As you may know, each sauce needs its own type of pasta. Come and taste it!

We take care of the ingredients and we try to use seasonal products in our kitchen. We like to spoil a bit our customers and share our recipes with them.

We are also specialized in “Ternasco de Aragón Km0”, cooked for 12 hours.

Other specialties: pulpo a la pantesca, pizza al tartufo, pizza alla parmiggiana, lamb, pork ribs, pappardelle al tartufo e salsicia di Beceite, pesto trapanese, panino cunzato, pannacota, cannolo siciliano, tramisú.
Selection of local and Italian wines such as grillo, frappato and lambrusco.

“Our favourites, two Italians and one Aragonese”

Pasta Pappadelle con salsiccia funghi e tartufo

Pasta

Cooked al dente

Pasta made with durum wheat flour

Pizza Parmigiana

Pizza

Handcrafted

Long-fermented artisan pizzas

Ternasco de Aragón

Ternasco

From Aragón Km 0

Ternasco from Aragón Km 0

“Our restaurant is open for everybody, not just campers”

Our menu

Specialy in Sicilian cuisine

Take away

Take away orders via WhatsApp or via phone call 
683 544 918
between hours 11 am to 1 pm and 6 pm to 8 pm

Only one person to pick up the order.

Some of our favorites