A Gem from volcano Etna
Ambassador of Mount Etna and its excellencies. Sabir was the ancient language of Mare Nostrum, used for centuries in the ports of the Mediterranean Sea as a means of communication. And this is the language that chef Sorbello uses in his dishes, talking precisely about that fusion of tastes, perfumes and sensations of the Jonic coast and his sea. Dishes following raw materials’ seasonality, and inspired to the fruits of the Volcano with its spontaneous herbs. Every dish is the result of a symbiotic relation, aimed at catching every aspect, every change in this land.
It is a cuisine that can be defined as a sensory journey.
And this is our invitation for you to embark on it.
Symphony of senses.
It must be immediately said – Seby Sorbello explains – that lovers of taste and culinary emotions have long appreciated our way of introducing Sicily and Etna in our dishes and recipes.
With Sabir the Restaurant our aim was to create an added value of senses: sight, taste, smell, so that all those typical and excellent products from our Island can be expressed, in a real culinary symphony”.
The menu
Chef Seby Sorbello’s culinary tradition is a real sensory journey, through Volcano specialties.
The wine list
Our cellar is a universe in itself, it is a book made up of several chapters: textures and storylines talking about grapes, terroir and producers.
