Philosophy
A porthole to the wonders of Sicily
Observe the essences of Sicily, between the delicate taste of seafood and the authenticity of our land.
Take a look – from there, just past the railing overlooking Caldura, you can see it all. The Madonie Park on the right looks like it’s wrapping the Tyrrhenian Sea in a big hug.
Observe them and then, of course, enjoy them.
Because between land and sea there is Almaris, where the mouth tastes what the eye sees.
Local ingredients
We have always drawn from local ingredients and raw materials.
• Vegetables and fruits from our countryside.
• The goods of local suppliers.
• The treasures of the Tyrrhenian Sea.
History, in one person
If Almaris can look back on more than 60 years of history, it’s mainly thanks to the artists who’ve led its kitchen.
The soul of the restaurant today is our Chef Vincenzo Antista, at the Almaris kitchen for over 30 years.
He cherishes the great Sicilian culinary tradition, enriching it with fine experimentation and distilling it into each of his creations.
A bridge between present and past
There is a reason why, among the culinary innovations on our menu, traditional dishes continue to find space.
It is those grown-up children who now, as parents, perpetuate their experience of taste, beyond space and time, by giving it to their children.
Experiencing Almaris is not just about eating, but about savouring old emotions and creating new ones.
The symbol that tells a story
- The pictogram in its entirety is like a traditional dish of the restaurant seen from above.
- The circular shape, as well as the plate, symbolises a full moon (concept of the 'reflection of the moon on the sea' observable from the terrace and a special feature of the restaurant).
- La Trìscele is an ancient sign formed by three intertwined spirals, later changed into the figure of a being with three legs, the trinacria, which has become the symbol of Sicily.
- From the triskelion, the waves stylised, echo the name of the restaurant, 'Soul of the Sea'.
- Pasta, fish, herbs are the 3 most frequently used foods in the restaurant's kitchen. In addition, the number 3 is recurrent in the symbolism: Sicilian (trinacria), of Cefalù (3 fish in the emblem) and of the restaurant (3P of chef Mazzola).
