Līmū

In a town renowned for its splendid villas built by the Palermo aristocracy, this restaurant occupies a small 16C tower on the edge of the historic centre. The name is a tribute to lemon, a fruit that grows in abundance in Bagheria. The restaurant has two elegant, contemporary-style floors, where dinner starts on the small terrace-cum-lounge – the setting for sampling a whole host of delicious appetisers. This is guests’ first encounter with the cuisine of Nino Ferreri, a skilled and creative chef who uses regional ingredients as the foundation for his imaginative recipes. The courteous and professional service is overseen by the talented Giandomenico Gambino.

What makes it stand out

• A dining room inside a small 16th century tower at the edge of Bagheria’s historic centre.
• Dinner begins with appetisers on the terrace lounge, then moves upstairs for the main courses.
• Chef Nino Ferreri’s cooking builds Sicilian ingredients into modern, tightly composed plates, keeping the flavours readable.

Ingredient Stars

• Lemon and citrus: the house motif, used in acids, perfumes and dessert structure.
• Blue fish and coastal salinity: marinated fish starters built around clean fat and sharpness.
• Mantis shrimp and sea urchin: used in rice and sauces for sweet iodine depth.
• Black truffle: paired with game and poultry, pushed into jus and aromatics.
• Sicilian vegetables: artichoke, broccoli, onion, handled with grill and vin jaune style sauces.

Tasting menus

• 100% Limu, Winter Edition: €150 per person
• Give me a 5: €100 per person, five free hand courses
• Green Power (vegetarian leaning): €100 per person

A la carte snapshots

• Holiday Salad (marinated blue fish, pumpkin, herring, fennel and orange): €30
• Cicale Cicale Cicale (Acquerello rice, mantis shrimp, sea urchin, black garlic, lemon): €36
• From Sciacca to Singapore (tagliolino, pink shrimp, black pepper sauce): €36
• Quail Rossini (stuffed quail, black cabbage, black truffle, foie gras jus): €38
• Citrus Power dessert (variation of citrus): €16