Procaccini

Talented chef Emin Haziri, originally from Kosovo but raised in Italy and with significant professional experience behind him, now signs a line of contemporary and personalised cuisine. Alongside the more creative and imaginative offerings we find another with raw seafood, from oysters to caviar, from Sicilian shrimp to scampi. In the elegant and refined dining room with harmonious colours and fine furnishings, the open kitchen and marble counter with velvet stools stand out. The restaurant also has the soul of a cocktail bar where you are led once you enter for a welcome drink, before sitting down accompanied by live piano and vocal background music. And, as if that were not enough, kudos to the good Eduardo, sommelier and maître who will guide you through the wine selection, which is not very wide, but well conceived. We had pleasure in pairing a Mazzara red shrimp with a 2023 Etna Graci, fresh and mineral.

• Chef Emin Haziri, Kosovo-born, raised in Italy, cooks a contemporary, personal line.
• Open kitchen and marble counter seating.
• Cocktail-bar ritual on arrival, live piano and voice later in the evening.

Signature Ingredients

• Raw seafood, including oysters, caviar, Sicilian prawns and scampi.

Contemporary cooking with a chef’s-table feel

• Four tasting-menu routes, plus an à la carte menu.
• Cocktail-bar welcome, then dining with open kitchen and a marble counter.
• Dinner-only, open daily.