RISTORANTE CUSIRITATI PANAREA

THE FLAVOURS OF TRADITIONAL COOKING

The kitchen of the Cusiritati restaurant is traditional, but with a fresh, innovative touch which arouses curiosity (hence the name Cusiritati) and desire. Its stars, Amelia, Marilena, Federica and Sabrina, combine three generations.

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

The terrace of the Cusiritati restaurant on Panarea, seating 44 at a maximum of 13 tables, is always the same, only the light changes, the view evolves over the day, the atmosphere is different at lunch and at dinner, varied by the set menu and the à la carte. So many different elements combine that it is like living through two different experiences, the common denominators being the welcome and kindness of Federica, the supervision and courtesy of Sabrina, and Marilena's cooking.
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Typical Aeolian Menu

Further value is added to the Cusiritati signature experience with its menus, lunch and dinner, designed by Marilena to suit her guests. Lunchtime celebrates tradition. Refinement, discovery, the unexpected and the experimental are emphasised at dinner.
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.

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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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