Hibiscus
Restaurant with Sicilian cuisine

apping the experience at the Caiammari Boutique Hotel is the spacious and welcoming Hibiscus Restaurant which can cater for 40 diners indoors and outdoors with a service that is offered from breakfast through to dinner.

The restaurant has an elegant dining room but also offers guests the possibility of savouring their meal outdoors, in the shade of the olive trees in the garden or, even, at the poolside. The attentive and friendly staff can guide guests in the discovery of authentic Sicilian flavours.

Attention to the choice of the raw ingredients and their excellent preparation create dishes that are a real celebration of the typical flavours and aromas of Sicilian gastronomic tradition. To complement this sensational taste experience, the Hibiscus Restaurant has a selection of carefully chosen local wines to accompany the dishes created by the chef.

The restaurant is equipped to meet all food requirements whether they be intolerances, allergies or preferences. Light Lunches can be ordered at the Pool & Lounge Bar and enjoyed sitting comfortably at the poolside or in the cool breeze of the Botanical Garden.

The Hibiscus restaurant at the Caiammari Boutique Hotel & SPA is another way we make your stay perfect and fulfilling.

The Chef
Gabriele Fiorelli

The talented young chef, Gabriele Fiorelli, and sous chef, Matteo Liuzza, propose Mediterranean inspired cuisine and take meticulous care over the products and raw ingredients they use. The raw ingredients are seasonal with a preference for locally sourced products sold directly by the producer to the consumer to create dishes that embrace the Sicilian tradition without foregoing gourmet and contemporary interpretations.

Taste of Sicily

The dishes proposed in the Hibiscus Restaurant are a celebration of the Sicilian culinary tradition. A journey to discover the tastes and flavours of the island, tastefully prepared by a chef who considers the choice of the raw ingredients paramount. Each dish he prepares starts with the selection of local products and raw ingredients, paying special attention to bio-products and seasonality as well as to the philosophy of the producers. The products used to prepare the dishes meet the criteria of sustainability, seasonality and quality.