Cortile Arabo stands like a stilt house on the waters of an Ionian Sea cliff. The hospitality ritual takes place in an open-air hall overlooking the horizon, or in the typical Arabic-style patio. In the spring and in the fall, a small dining hall with a few seats is available. In the kitchen, chef Massimo Giaquinta, born in Nairobi from a Kenyan mother and a Sicilian father. You can taste his origins in his dishes, drenched in multiculturalism and exoticism. The menu is a transposition of the tide cycles; the infinite, the taste and the horizon are the fabric of this fine dining dishes. The raw fish sequence paves the way to the Mare Nostrum.
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