Chef Fabio Simone
Chef Particular A Palermo
Conoscimi meglio
Each dish is a fusion of tradition and innovation: culinary experiences tailored for those seeking something unique
My cooking is the result of international experience, from working in Michelin-starred restaurants in London to exclusive locations in Nice and Monte Carlo, where I honed the art of creating gourmet dishes that blend tradition and innovation. Every dish I prepare is designed not only to delight the palate but also to tell a story, creating an experience that goes beyond just food.
As a private chef, I specialize in offering tailored services that adapt to your needs: from an exclusive dinner to a complete gastronomic journey throughout your stay. Imagine being pampered with a customized breakfast, fresh and light lunches, or sophisticated dinners prepared just for you—using only the finest, freshest ingredients.
Every time I step into the kitchen, my goal is to turn every meal into a unique experience, designed to exceed your expectations and deliver memorable moments. Whether you're looking for a one-of-a-kind dining experience or a multi-course service for your entire stay, I’m here to create an unforgettable experience that will leave you wanting more.
Di più su di me
Per me la cucina è....
Cooking is a journey of flavors, where every dish tells a story. Each ingredient is chosen with care to create unique and unforgettable experiences.
Ho imparato a cucinare a...
My passion grew in exclusive settings, where I honed innovative techniques. Today, every dish I create is the result of experience and dedication.
Un segreto in cucina...
My secret? Passion, fresh, high-quality ingredients. Every dish is crafted with care to offer a unique, surprising, and unforgettable experience.
I miei menu
Sicilian caponata with dark Modica chocolate
Fried chickpea fritters, lemon ricotta, and Sicilian scottona carpaccio
Saffron rice basket with beef ragù and Cacio cavallo cheese fondue
Local red tuna tartare with Nocellara extra virgin olive oil, salt and pepper, caramelized Giarratana red onion, buffalo stracciatella cheese, and crispy pistachio
Fresh tagliolini with sardines, fennel, raisins, and toasted breadcrumbs
Sicilian cous cous with vegetable caponata and flakes piacentino ennese cheese
Homemade pasta buttons filled with ricotta and candied lemon, local gurnard fish sauce, and toasted garlic breadcrumbs
Carnaroli risotto with pumpkin and Etna porcini mushrooms, buffalo blue cheese sauce, and Nebrodi black pig guanciale
Nebrodi suckling pig with Marsala wine sauce and rosemary potates
Catch of the day baked en papillote with citrus panzanella salad
Crispy Zucchini Blossom Stuffed with Mint and potato cream Zucchini Carpaccio and Red Hummus
Fried lentil croquette with saffron sauce and crispy wild greens
Small sicilian pastry
Sicilian Cannolo shell filled with ricotta cheese, orange zest, and toasted pistachios
Modica dark chocolate mousse
Sicilian lemon mousse with burnt lemon powder
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48 months parmesan cheese crespella roasted veal and braised radish
Liquid pizza: your first experience in eating a spoon pizza
Giarratana red onion cooked sous vide, stuffed with goat cheese and basil, served with strawberry vinaigrette
Fresh bottone pasta stuffed with braised beef, gorgonzola sauce and crispy artichokes
Fresh pacchero pasta with norma sauce and ricotta salata cheese
Homemade Bologna Lasagna with 48-month aged Parmesan cheese and saffron sauce
Crispy Zucchini Blossom Stuffed with Mint and potato cream Zucchini Carpaccio and Red Hummus
Scottona beef steak with raspberry sauce and sautée cicory
Italian-style roast beef with tuna mayonnaise sauce, caper fruit, and escarole
Modica dark chocolate mousse
Sicilian lemon mousse with burnt lemon powder
Zabaione Tiramisù
Visualizza il menu completo
Liquid pizza: your first experience in eating a spoon pizza
Mackerel croquettes with caramelized Giarratana red onion and homemade lemon mayonnaise
Saffron rice basket with beef ragù and Cacio cavallo cheese fondue
Carnaroli risotto with pumpkin and Etna porcini mushrooms, buffalo blue cheese sauce, and Nebrodi black pig guanciale
Sicilian cous cous with vegetable caponata and flakes piacentino ennese cheese
Homemade pasta buttons filled with ricotta and candied lemon, local gurnard fish sauce, and toasted garlic breadcrumbs
Catch of the day baked en papillote with citrus panzanella salad
Nebrodi suckling pig with Marsala wine sauce and rosemary potates
Fried lentil croquette with saffron sauce and crispy wild greens
Shortcrust pastry with Chantilly cream and Etna wild strawberries
Sicilian lemon mousse with burnt lemon powder
Sicilian Cannolo shell filled with ricotta cheese, orange zest, and toasted pistachios
Visualizza il menu completo
Local red tuna tartare with Nocellara extra virgin olive oil, salt and pepper, caramelized Giarratana red onion, buffalo stracciatella cheese, and crispy pistachio
Mackerel croquettes with caramelized Giarratana red onion and homemade lemon mayonnaise
Red Mazara prawns tartare, crumble of guanciale meat, porcini mushroom, robiola cheese with orange zest and cedar spray distilled
Sicilian caponata with dark Modica chocolate
Fresh Lasagna pasta with Etna porcini mushroom, red prawns and saffron cream
Fresh tagliolini pasta with clams and Sicilian lemon
Tagliolini pasta with octopus ragù, mint oil and toasted breadcrumbs
Homemade pasta buttons filled with ricotta and candied lemon, local gurnard fish sauce, and toasted garlic breadcrumbs
Baccalà fish slice marinated into honey and dark soy sauce, saffron cream reduction, green beans and bud chard
Catch of the day baked en papillote with citrus panzanella salad
Roasted squid steak ink, potatoes pie and datterino tomatoes paste sauce
Small sicilian pastry
Zabaione Tiramisù
Shortcrust pastry with Chantilly cream and Etna wild strawberries
Sicilian lemon mousse with burnt lemon powder
Visualizza il menu completo
Fried chickpea fritters, lemon ricotta, and Sicilian scottona carpaccio
Local red tuna tartare with Nocellara extra virgin olive oil, salt and pepper, caramelized Giarratana red onion, buffalo stracciatella cheese, and crispy pistachio
Sicilian caponata with dark Modica chocolate
Fresh tagliolini with sardines, fennel, raisins, and toasted breadcrumbs
Crispy Zucchini Blossom Stuffed with Mint and potato cream Zucchini Carpaccio and Red Hummus
Nebrodi suckling pig with Marsala wine sauce and rosemary potates
Catch of the day baked en papillote with citrus panzanella salad
Sicilian lemon mousse with burnt lemon powder
Sicilian Cannolo shell filled with ricotta cheese, orange zest, and toasted pistachios
Modica dark chocolate mousse
Visualizza il menu completo
48 months parmesan cheese crespella roasted veal and braised radish
Bacio di dama almond biscuit stuffed with Scottona beef tartare and sprouts
Campanian burrata with confit cherry tomatoes, ancient grain bread crumble, and green olives
Giarratana red onion cooked sous vide, stuffed with goat cheese and basil, served with strawberry vinaigrette
Fresh Trofie pasta porcini mushroom sauce and crispy guanciale meat
Cube of lasagna with smoked eggplant Taleggio cheese, and saffron-infused cream
Homemade Bologna Lasagna with 48-month aged Parmesan cheese and saffron sauce
Fresh pacchero pasta with norma sauce and ricotta salata cheese
Catch of the day baked en papillote with citrus panzanella salad
Fried lentil croquette with saffron sauce and crispy wild greens
Italian-style roast beef with tuna mayonnaise sauce, caper fruit, and escarole
Scottona beef steak with raspberry sauce and sautée cicory
Small sicilian pastry
Sicilian lemon mousse with burnt lemon powder
Shortcrust pastry with Chantilly cream and Etna wild strawberries
Sicilian Cannolo shell filled with ricotta cheese, orange zest, and toasted pistachios
Visualizza il menu completo
Local red tuna tartare with Nocellara extra virgin olive oil, salt and pepper, caramelized Giarratana red onion, buffalo stracciatella cheese, and crispy pistachio
Mackerel croquettes with caramelized Giarratana red onion and homemade lemon mayonnaise
Red Mazara prawns tartare, crumble of guanciale meat, porcini mushroom, robiola cheese with orange zest and cedar spray distilled
Fresh tagliolini pasta with clams and Sicilian lemon
Tagliolini pasta with octopus ragù, mint oil and toasted breadcrumbs
Homemade pasta buttons filled with ricotta and candied lemon, local gurnard fish sauce, and toasted garlic breadcrumbs
Catch of the day baked en papillote with citrus panzanella salad
Baccalà fish slice marinated into honey and dark soy sauce, saffron cream reduction, green beans and bud chard
Roasted squid steak ink, potatoes pie and datterino tomatoes paste sauce
Shortcrust pastry with Chantilly cream and Etna wild strawberries
Sicilian lemon mousse with burnt lemon powder
Zabaione Tiramisù
Visualizza il menu completo
Local red tuna tartare with Nocellara extra virgin olive oil, salt and pepper, caramelized Giarratana red onion, buffalo stracciatella cheese, and crispy pistachio
Red Mazara prawns tartare, crumble of guanciale meat, porcini mushroom, robiola cheese with orange zest and cedar spray distilled
Mackerel croquettes with caramelized Giarratana red onion and homemade lemon mayonnaise
Catch of the day baked en papillote with citrus panzanella salad
Fresh tagliolini pasta with clams and Sicilian lemon
Fresh Lasagna pasta with Etna porcini mushroom, red prawns and saffron cream
Sicilian lemon mousse with burnt lemon powder
Shortcrust pastry with Chantilly cream and Etna wild strawberries
Sicilian Cannolo shell filled with ricotta cheese, orange zest, and toasted pistachios
Visualizza il menu completo
Sicilian caponata with dark Modica chocolate
Fried chickpea fritters, lemon ricotta, and Sicilian scottona carpaccio
Saffron rice basket with beef ragù and Cacio cavallo cheese fondue
Local red tuna tartare with Nocellara extra virgin olive oil, salt and pepper, caramelized Giarratana red onion, buffalo stracciatella cheese, and crispy pistachio
Fresh tagliolini with sardines, fennel, raisins, and toasted breadcrumbs
Sicilian cous cous with vegetable caponata and flakes piacentino ennese cheese
Homemade pasta buttons filled with ricotta and candied lemon, local gurnard fish sauce, and toasted garlic breadcrumbs
Carnaroli risotto with pumpkin and Etna porcini mushrooms, buffalo blue cheese sauce, and Nebrodi black pig guanciale
Nebrodi suckling pig with Marsala wine sauce and rosemary potates
Catch of the day baked en papillote with citrus panzanella salad
Crispy Zucchini Blossom Stuffed with Mint and potato cream Zucchini Carpaccio and Red Hummus
Fried lentil croquette with saffron sauce and crispy wild greens
Small sicilian pastry
Sicilian Cannolo shell filled with ricotta cheese, orange zest, and toasted pistachios
Modica dark chocolate mousse
Sicilian lemon mousse with burnt lemon powder
Visualizza il menu completo
48 months parmesan cheese crespella roasted veal and braised radish
Liquid pizza: your first experience in eating a spoon pizza
Giarratana red onion cooked sous vide, stuffed with goat cheese and basil, served with strawberry vinaigrette
Fresh bottone pasta stuffed with braised beef, gorgonzola sauce and crispy artichokes
Fresh pacchero pasta with norma sauce and ricotta salata cheese
Homemade Bologna Lasagna with 48-month aged Parmesan cheese and saffron sauce
Crispy Zucchini Blossom Stuffed with Mint and potato cream Zucchini Carpaccio and Red Hummus
Scottona beef steak with raspberry sauce and sautée cicory
Italian-style roast beef with tuna mayonnaise sauce, caper fruit, and escarole
Modica dark chocolate mousse
Sicilian lemon mousse with burnt lemon powder
Zabaione Tiramisù
Visualizza il menu completo
Liquid pizza: your first experience in eating a spoon pizza
Mackerel croquettes with caramelized Giarratana red onion and homemade lemon mayonnaise
Saffron rice basket with beef ragù and Cacio cavallo cheese fondue
Carnaroli risotto with pumpkin and Etna porcini mushrooms, buffalo blue cheese sauce, and Nebrodi black pig guanciale
Sicilian cous cous with vegetable caponata and flakes piacentino ennese cheese
Homemade pasta buttons filled with ricotta and candied lemon, local gurnard fish sauce, and toasted garlic breadcrumbs
Catch of the day baked en papillote with citrus panzanella salad
Nebrodi suckling pig with Marsala wine sauce and rosemary potates
Fried lentil croquette with saffron sauce and crispy wild greens
Shortcrust pastry with Chantilly cream and Etna wild strawberries
Sicilian lemon mousse with burnt lemon powder
Sicilian Cannolo shell filled with ricotta cheese, orange zest, and toasted pistachios
Visualizza il menu completo
Local red tuna tartare with Nocellara extra virgin olive oil, salt and pepper, caramelized Giarratana red onion, buffalo stracciatella cheese, and crispy pistachio
Mackerel croquettes with caramelized Giarratana red onion and homemade lemon mayonnaise
Red Mazara prawns tartare, crumble of guanciale meat, porcini mushroom, robiola cheese with orange zest and cedar spray distilled
Sicilian caponata with dark Modica chocolate
Fresh Lasagna pasta with Etna porcini mushroom, red prawns and saffron cream
Fresh tagliolini pasta with clams and Sicilian lemon
Tagliolini pasta with octopus ragù, mint oil and toasted breadcrumbs
Homemade pasta buttons filled with ricotta and candied lemon, local gurnard fish sauce, and toasted garlic breadcrumbs
Baccalà fish slice marinated into honey and dark soy sauce, saffron cream reduction, green beans and bud chard
Catch of the day baked en papillote with citrus panzanella salad
Roasted squid steak ink, potatoes pie and datterino tomatoes paste sauce
Small sicilian pastry
Zabaione Tiramisù
Shortcrust pastry with Chantilly cream and Etna wild strawberries
Sicilian lemon mousse with burnt lemon powder
Visualizza il menu completo
Opinioni su Fabio
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