Lunch at the Cusiritati restaurant on Panarea is enjoyable in its pure form.
It begins at midday, and you are welcomed by a basic set menu, as well as one made of classics of Aeolian and family cooking.
CUSIRITATI IS AEOLIAN COLOURS, FLAVOURS AND SCENTS
Highly recommended, as Federica often tells her guests, are the "Scorfano alla ghiotta", stewed redfish, or "Carpaccio di scorfano”, redfish carpaccio. The catch of the day strictly dictates what the kitchen produces, presided over by Marilena, the big-hearted chef, with her essential, innate perfection, clearly apparent to the eyes, and appreciated by the palate in her dishes. To accompany them are the wines, perfect pairings with the help of Sabrina's essential advice.
THE AEOLIAN CUISINE OF CUSIRITATI RESTAURANT IN PANAREA
It is a continuous surprise that leaves you amazed and eager to continue, to know what the wonder that the next dish offers. The menus are the moments of taste, between lunch, aperitif and dinner.
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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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