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Bavetta Osteria Menu Busiate Pomodoro Secco
A simple, warm, welcoming menu. A shift from fancy dishes to belly kitchen.

A cuisine with strong identity and emotional components, where traditional dishes arrive straight to the heart without too many words.

We cook for our guests as we cook for our families: with loving care.

Firma. Marco

MENU • 

MENU • 

MENU • 

MENU • 

MENU • 

MENU • 

Starters

PUMPKIN BLOSSOM
10
Pumpkin blossoms stuffed with mozzarella and anchovies and fried in batter.
SICILIAN FRIES
14
A selection of typical Sicilian fried appetizers.
FRIED PIZZA
9
Pizza made with dough leavened for 48 hours stuffed with tuma, anchovies and onion; folded and fried.
AUBERGINE PARMIGIANA
8
Baked aubergines with tomato sauce, basil and parmesan.
BECCAFICO SARDINES
11
Sardines marinated in vinegar, stuffed with seasoned breadcrumbs, breaded and fried.
RED TUNA TARTARE
14
Raw red tuna seasoned with capers, chives, lemon and chilli.
OCTOPUS SALAD
13
Octopus boiled and seasoned with celery, lemon and parsley.
STOCKFISH SALAD
13
Salted stockfish seasoned with green olives, celery, lemon and parsley.
SHRIMP COCKTAIL
13
Boiled shrimp, served with salad and cocktail sauce.

First Courses

MEZZEMANICHE TENERUMI
10
Mezzamaniche pasta with tenerumi (zucchini tendrills), red garlic and red datterino. Served with toasted breadcrumbs.
SPAGHETTI WITH GARLIC AND OIL
10
Sautéed spaghetti with E.V.O. oil, red Nubia garlic, parsley, chili pepper, cherry tomatoes and pecorino cheese.
SPAGHETTI, ANCHOVIES AND BREAD
11
Sautéed spaghetti with anchovies, Nubia red garlic and parsley. Served with toasted breadcrumbs.
NORMA RIGATONI
12
Rigatoni with tomato sauce, fried aubergines, basil and salted ricotta.
MEZZE MANICHE WITH ZUCCHINI AND MINT
12
Mezze maniche pasta sautéed with fried white courgette, Nubia red garlic, mint and salted ricotta.
BUSIATE WITH DRIED TOMATO
13
Busiate pasta sautéed with dried tomato pesto, basil and almonds. Serve with caciocavallo cheese.
ANELLETTI PALERMITANA-STYLE
13
Baked timbale of anelletti with ragù, fried aubergines, béchamel sauce and toasted breadcrumbs.
BAVETTE, MUSSELS AND DATTERINO
14
Bavette sautéed with Nubia red garlic,datterino tomatoes, mussels, parsley and chilli pepper.
BAVETTE WITH BOTTARGA
16
Bavette sautéed with Nubia red garlic and parsley. Seasoned with red tuna bottarga and lemon.
BAVETTE WITH SEA URCHINS AND RICOTTA
24
Bavette sautéed with Nubia red garlic, E.V.O. oil, parsley and sea urchins. Served with ricotta cheese.

Second Courses

CALAMARI FRIES
16
Squid* cut into rings, floured and fried.
AEOLIANA FISH – SEASONAL
18
Catch of the day (subject to availability) cooked in pan with potatoes, onion, datterino tomatoes, capers, olives and basil.
GRILLED FISH – SEASONAL
18
Grilled catch of the day (subject to availability) served with lemon oil and parsley.
SWORDFISH ROLLS
18
Swordfish rolls seasoned with capers, raisins, pine nuts and citrus breading.
TUNA AND BITTER-SWEET ONION
16
Pan-fried red tuna. Served with sweet and sour red onion.
RED TUNA BELLY
14
Cut from the belly of red tuna grilled and served with lemon oil and parsley.
SWORDFISH CUTLET
14
Breaded swordfish with breadcrumbs with garlic, parsley and cooked in the oven.
ENTRECÔTE
16
Grilled sirloin steak.
HORSE MEATBALLS
13
Horse meatballs seasoned with egg, pecorino cheese, bread, parsley and Nubia red garlic .
BREADED CUTLET CATANIA-STYLE
14
Veal cutlet marinated with vinegar, breaded and fried.
PAN BAKED EGG ALLA PIZZAIOLA
12
Pan baked egg with tomato sauce, caciocavallo cheese, and basil.

Sides

GRANNY'S SALAD
6
Datterini tomatoes, red onion, basil and salted ricotta.
AUBERGINES SALAD
6
Silk aubergines boiled and seasoned with mint and Nubia red garlic.
GREEN BEAN AND POTATO SALAD
6
Green beans and boiled potatoes seasoned with oregano.
PEPPER SALAD
7
Grilled peppers, peeled and cleaned. Seasoned with Nubia red garlic, mint, and lemon.
BAKED POTATOES
5
Baked potatoes with onion, rosemary and oregano.
FRENCH FRIES
5
Fresh potatoes cut into strips and fried.
CAPONATA
7
Aubergines and peppers cooked in the oven in sweet and sour with raisins, pine nuts, onion, celery and olives.
Home made / Fatti in Casa

Dessert

PANNA COTTA WITH BERRIES
6
Vanilla panna cotta, served with mixed berry sauce.
LEMON JELLY
6
Lemon jelly served with whipped cream and pistachio.
TIRAMISÙ
6
Ladyfinger biscuits soaked in coffee, mascarpone cream, and cocoa.
TART WITH CREAM AND STRAWBERRIES
6
Shortcrust tart with Chantilly cream and strawberries.
SEMIFREDDO WITH AMARETTO
6
Semifreddo with cream, eggs, amaretti and Disaronno. Served with dark chocolate sauce.
SICILIAN CANNOLI
5
Cannoli stuffed with sheep's milk ricotta and pistachio.
CREME BRULÈ
6
Citrus cream terrine baked in a bain-marie and flambéed with sugar.
FRUIT SALAD – SEASONAL
7
Seasonal sliced fruit platter.
Bavetta Star

Beverage

Bavetta Star
Still Water - 75cl
2
Sparkling Water - 75cl
2
Coca Cola - 33cl
3
Coca Cola Zero - 33cl
3
Fanta - 33cl
3
Sprite - 33cl
3
Tonic Water - 33cl
3

Cider

Podere della Quercia
MEL4. Apple cider harvest 2019
20

BEERS

Birra dello Stretto
Premium Lager - 33cl
4
Red - 33cl
6
Birrificio 24 Baroni
Blonde Saison - 33cl
6
Red Belgian Amber Ale - 33cl
7
Birrificio 1920
Artisan blond with cinnamon - 33cl
6
Baglio Ingardia
69. American Pale Ale - 33cl
6
Birrificio Dell'Etna
Ulysses. Blonde American Pale Ale - 37,5cl
7

Caffetteria

Espresso
1,5
Espresso Macchiato
2
Barley Coffee
2
Ginseng Coffee
2
American Coffee
2
Caffè Corretto
3
Cappuccino
3
Tea
4
SERVICE: €3

Please note that some items on the menu, if not available fresh, may be frozen (*). Others may have undergone a process of blast chilling (either at the source or on-site) in accordance with EC Regulation No. 852/04.

ALLERGEN INFORMATION

In accordance with EU Regulation No. 1169/2011 in force since December 13, 2014, we inform our valued customers that in foods and beverages served and in “non-prepacked” foods, there may be ingredients or additives that can cause allergies or intolerances. Information regarding the presence of substances or products that causeallergies or intolerances is available by contacting the staff on duty.

SLOW FOOD PRESIDIA

The Slow Food Presidia are projects belonging to the Slow Food communities that work every day to save native breeds, varieties of vegetables and fruits, breads, cheeses, cured meats, and traditional sweets from extinction. They are dedicated to passing down production techniques and trades, taking care of the environment, and enhancing landscapes, territories, and cultures.

List of Slow Food Presidia we use:

Nubia Red Garlic
Trapani sea salt (used in all our preparations).