Since then there has been Stazione Vucciria, that incredible summer pop-up in Finale di Pollina, a stone's throw from the sea that first hosted Kobe Desramauls and then Yoji Tokuyoshi, there has been a change in the pass of the seafood trattoria Aja Mola - now firmly in the hands of Tiziana Francoforte - and Bocum, which has redefined its boundaries and is preparing for a new, further transformation: the vibrant universe created by Virga&Milano is in fact ready to overturn everything again. Rebelot, some would say, recalling the beginnings in Italy of Mauricio Zillo, chef at Gagini, the group's flagship that continues to expand the team (with Antonio Currò as restaurant manager and Vincenzo Genuardi in the kitchen, with three years as second pastry chef at La Pergola in Rome). In the group's ecosystem - in which product quality and good natural drinks are key elements - there is also Libertà, the wine bar in the street of the same name that in the next few months will expand to over 250 square metres (plus 5/600 outside) to decline the format of the classic V&M-style steakhouse, which means with a very careful search for Sicilian ingredients: from Ragusa donkey to Messina foal, from Nebrodi pig to Enna calves.

One of Palermo’s greatest seafood restaurants is the spot-on Aja Mola. The open kitchen’s sophisticated, understated seafaring concept continues in the design and avoids stock-standard clichés in favor of contemporary, original meals.