I Pupi, opened its doors in 2009 after years of investing in training. Tony Lo Coco and his wife Laura decided to focus on their Bagheria, opening a restaurant that would be like home for their guests. The turning point comes with the Michelin star that rewarded the talent and creativity of this chef, closely anchored to the traditions of his own Sicily. In Lo Coco's kitchen, street food has a special place, revised with great touch and technique: unmissable the "pani ca 'meusa", a classic from Palermo's street cuisine that the chef reinterprets with a real sleight of hand: spleen and lung from the original recipe are replaced by cuttlefish and its liver. Among the classics, we find the tuna stigghiola and the bagherese sfincione: both dishes are fun and dare to reinterpret the "manciari ri strata" of western Sicily. To fully appreciate the nuances of this technical and evocative cuisine, we recommend opting for one of their offers: six, seven, and ten courses (a three-course menu is also available for lunch). This year we were struck by the crispy tapioca with oyster and smoked cod, a refined and evocative dish. The result of the many trips that Lo Coco and his wife go for in continuous search of new cues and ideas. Among the first courses, the pie with rabbit ragù and lobster broth is excellent: a sea and mountain combination that convinces and amazes. To complete the excellent gastronomic proposal, the high-end cellar - of considerable size - hides many Sicilian and non-Sicilian gems. The service is skilfully coordinated by Laura, who pampers her guests with friendliness and professionalism, keeping the promise of the early days, which is: making the guest feel at home.
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