La Botte

Peppe, the chef, and Gaspare, sommelier, are writing a new chapter of a culinary story that the Giacomazza family has been carefully composing for decades. Peppe and Gaspare are the second generation and they continue to celebrate Sicily courtesy of a refined, often original score that rolls out generous, 100% authentic flavours of fabulous delicacy.Italy’s rich ingredients are a secret for no one. Chef Peppe nonetheless manages to surprise by the quality of his produce, like gambero rosso, semi-cooked in a creamy risotto crafted with buffalo milk butter, or a gutsy bisque of shrimp heads enhanced with dried lime powder… Alternatively, how about house-made agnolotti filled with cheese and paired with a rich smoked butter sauce, sage oil and four-year-old parmesan?A meal in the stylish Botte, in which a homely vibe continues to reign, is an opportunity to (re)discover the delicacies of Italy. This experience is further exalted by Gaspare’s splendid wine cellar, which bears witness to a weakness for the Nebbiolo grape variety.

• A wine-forward dining room with a cellar shaped by sommelier Gaspare Giacomazza, including direct-import bottles.
• Sicilian reference points expressed through high-end Italian ingredients, handled with a fine-dining finish.
• A menu that mixes signature showpieces, like a vitello tonnato riff with tuna and caviar, with classic desserts such as zabaglione and a house tiramisu.

• Gambero rosso
• Burrata
• Pistachio di Bronte
• Fassone beef
• Parmigiano Reggiano
• Sea urchin
• Nduja
• Marsala

An Italian, Sicily-leaning menu with both a weekday lunch set and a longer degustation. A recent lunch menu lists Pasta alla Norma followed by wild sea bass with wild garlic and broad beans, and a blackberry millefeuille, priced at 69.50. The degustation menu is priced at 139, with an optional paired wine selection, and dishes shown online include Fassone beef tartare with puntarelle and Parmigiano Reggiano, Lasagna Napoletana with Tuscan salsiccia ragù, sea urchin risotto with confit lemon, lamb with nduja and morels, and desserts such as gianduja and tiramisu.