Italian cooking with a Sicilian accent, traditional and ingredient-led, with a cocktail list and vegetarian options alongside. The menu is published as a PDF on the restaurant's own site.

In Sicilian culture, the house explains, 'ozio' is the supreme privilege: time given over to what matters. Since January 2022 the restaurant has brought Sicilian tradition to Madrid, interpreted with precision and balance, in a sober, elegant room with a bar and a carefully chosen cellar, and a contemporary eye in the kitchen. Chef Vincenzo Turrisi cooks, Francesco Moressa runs the dining room and the wine, and owner Alberto Andolina sets the vision.

Starters include montanarine, small fried pizza-dough balls, topped with burrata cream, pistachio mortadella or a Parmigiano fondue with cured yolk and truffle, a savoury cannolo filled with cheese mousse and anchovy and crowned with steak tartare, a Luna Rossa tomato stuffed with smoked aubergine velouté, octopus on chickpea cream, and red tuna tartare with Sicilian melon gazpacho. Handmade pastas run from wild boar ragù and tagliolini with aged Parmigiano and black truffle to a pesto trapanese with tuna and tagliolino with brandy-marinated langoustines and Oscietra caviar.

Mains include tuna tataki with Sicilian caponata, cod with courgette and caviar, a veal cheek cooked for more than twelve hours over boletus cream, and La Palermitana, a Marela beef tenderloin in a herb and citrus crust. The pizzas d'autore include a double-cooked Crunchy Margherita and the Rianata, a Sicilian recipe with parsley-almond pesto and Santoña anchovies. Desserts, all €12, range from tiramisù with Marsala and a pistachio semifreddo to a lemon sorbet with limoncello and Prosecco.

The wine list's motto is 'Sicily as origin, the world as destination'. By the glass it pours Sicilian grillo, carricante, nero d'Avola and perricone from Trapani, Ragusa and Agrigento, and the bottle list goes deep into the island: Donnafugata's Lighea zibibbo from Pantelleria, Gulfi's Carjcanti, natural Etna whites from Emilio Sciacca and Etna sparkling nerello mascalese from Firriato, before heading to Piedmont, the Veneto, Trentodoc and Grand Cru Champagne.