It’s almost compulsory to stop off at Cusiritati on Panarea, just as is the boat trip to explore the coves around the coast. The welcome and the tastes are icons of pleasurable wellbeing, and as the lunch and the dinner are very different experiences, Cusiritati is well worth two visits!
THE PANAREA ATMOSPHERE
THE FAMILY TRADITION
As the menus vary, the views change, so does the mood of the guests, while there is one fixed point: the magic of Panarea is inherent in this place, moments which are like postcards, to be tucked carefully into a book, and taken out whenever nostalgia surges up. It’s a long time until next summer, to live the dream again... so best to enjoy it to the full when you can!
Today, it’s Marilena, Federica and Sabrina who work on the ground, but the key player, the point of reference, the archetype who started it all, Amelia, of course, is still the indisputable star of a project which has run for fifty years so far, and which is destined to last for many, many more years. Their stories are intimately enmeshed within the story of a family, which from one generation to the next has built the present and the immediate future, breathing the air of Panarea, enjoying the vistas their terrace offers them every day. The beauty of the landscape frames all this industry and a far-sighted vision which accompanies the work, and harmonises to fulfil the wishes of the guests, from kitchen to table.
Typical Aeolian Menu
These two different moments also offer guests really varied experiences, coming from one wise, refined hand, able to surprise with traditional Aeolian dishes which arouse memories and always seduce the palate. In the evening, the curtain rises on the terrace, overlooking the little harbour, and onto the stage come unusual flavours and unexpected accompaniments provoking amazement and stimulating the most demanding palates. Recommended is the “Polpo non da tradizione”, pan-seared octopus cooked at low temperature, in a sauce of peppers, capers, carrots and dried tomatoes. The “Sfoglia d'estate”: based on the idea of a salad of fresh tuna offal, wafers of ancient grains, marinated carrot, sweet and sour onion and local rocket. There is also a vegetarian version of this dish, replacing the tuna with stracciatella burrata, depending on availability, or Vulcano ricotta. And again, the unmissable “Cercami”, which is steamed fish of the day. This name is chosen because the fish available is not known beforehand. It is served with homemade couscous, together with toasted almonds and turmeric. It’s always a great success!
THE WINE LIST
THE CUSIRITATI CELLAR
One cellar, that of the Cusiritati restaurant on Panarea, built up, label by label, for the pleasure of complementing the lunch and dinner dishes. Coupled with this enchanting menu, the choice of combinations is exclusively the task of Sabrina.
THE CUSIRITATI FAMILY
At Cusiritati, the beating heart is essentially a female one. A handful of women built up the restaurant's identity: Amelia, Marilena, Federica and Sabrina.
Both the restaurant and kitchen teams are also mainly female, and the atmosphere is governed by the fathomless life force of nature on the island of Panarea.
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Panarea is an iconic destination in the Aeolian Islands. Cusiritati is the reference point for the story of tradition on a plate.
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