Vibrant emotions in every dish

    At Kalos, the culinary experience goes beyond mere taste. Each dish is a refined composition of harmonies that delight both the eyes and the palate. The cuisine is based on seasonality and local products, with surprising insights and combinations. During the season, dishes such as artichoke hearts with shrimp, scallop ravioli with amberjack and cherry tomatoes, oven-baked stuffed cuttlefish, and breaded tuna tagliata with raw fish and shellfish can be enjoyed. The pasta, fragrant focaccia, and desserts are homemade. Every dish offers vibrant emotions with each bite. All accompanied by a carefully selected wine list that enhances the dishes.

    Spaghettiwith Red Mazara Prawns and pistachio

    The first of the first
    A great interpretation of a classic recipe, with the eccellent Red Prawns from Mazara, handmade pasta, locally produced pistachio and sweet date-tomatoes. The fleshy eccellence of the prawns enhance the spaghetti, flavoured by the pistachio and succulent sweet tomatoes which capture the spirit of the sea.

    RoyalMullet a Beccafico

    The sea prince
    A tasty variation of the famous ‘sarde alla beccafico‘ which substitutes the sardine with the Mullet: a fish with a great flavour and consistency. A filling of breadcrumb, raisins, pine nuts and orange juice nestles in the folds of the fish rolled up in the form of a rose. A flower which alludes to the delicious scent within.

    CrushedGourmet Cannolo

    The classic revisited
    The classic Cannolo is reduced to its essentials: light crispy layers of biscuit are separated by creamy sweetened ricotta and orange marmalade substitutes the traditional candied orange peel. Despite its original presentation, the biscuit is made just as grandmother did and the ricotta is beaten up to a soave creamy texture.