“The trick to a good recipe lies in being an accomplice of the ingredients”. Serisso 47 was started in March 2010, when chef Gaetano Basiricò came to Trapani, after some time spent travelling,.
The menu presents revisited and reinterpreted dishes prepared with locally sourced ingredients. The menu is tied to the seasons and is often “dictated” by the last minute arrival of fish.
The fish is king, though meats also have pride of place, as do vegetables and cheeses of the surrounding territory, not forgetting other regional and national excellences. Some of the desserts are made with products coming from trusted wineries, after which we have named them: Hazar Cup (Terre di Shemir), Cassata Kabir (Donnafugata) , Tarte l’Ecru (Firriato).