It is always a matter of balance that is found with shapes, nuances and elegance in taste.
Origin and personality. Born in 1975 in Zafferana Etnea (CT), he obtains his diploma at the linguistic high school and starts getting confident with the kitchen in his family’s restaurant, with regional, national and international chefs.
Today Seby Sorbello successfully leads us, in the quality of Chef Patron, along a path of unique Culinary Emotions, at Sabir the Restaurant, being awarded prestigious acknowledgements, starring pages on the most renowned guide books and, above all, conquering thousands of palates. His skills and foresight are behind the birth in 2018 of Cooking Out, a branded catering and banqueting service that has become a point of reference for all events in the regional and national area.
Sabir the Restaurant
by Seby Sorbello
On the slopes of Mount Etna, surrounded by lush greenery of a typical Sicilian courtyard, there is Sabir the Restaurant owned by chef patron Seby Sorbello, ambassador of Etna and its excellencies. Dishes following raw materials’ seasonality, and inspired to the fruits of the Volcano with its spontaneous herbs.
Cooking Out by
Seby Sorbello
The art of Catering. An experience in which every detail merges with culinary excellence, an art in which passion meets professionalism. Leading this symphony of tastes, there are Chef Seby Sorbello and his team, experts in the art of hospitality and cooking.
Book at Sabir
Seby Sorbello’s Restaurant
Would you like to book your table at Sabir, Seby Sorbello’s restaurant?
Fill in the form or call +39 095 7082335 or 333 2149712.
Sicilian dishes are not made of ingredients, but Emotions.
Chef Seby Sorbello’s cuisine will tell you the story of the area around Mount Etna. What everyday life is like in a unique environment. Every dish is the result of a symbiotic relation, aimed at catching every aspect, every change in this land. His work is of constant research, result of his meticulous and daily care for every element: from raw materials to cooking methods. A culinary language that chef Seby Sorbello uses in his dishes, telling us about that fusion of tastes, perfumes and sensations of the Jonic coast, of his sea and of Volcano Etna.
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