Il Ghiottone Raffinato In Palermo

14/03/2026: Even though our table was located at the entrance, it still proved pleasant and surprisingly intimate. The food was excellent, and the location fully met the expectations of a Michelin-starred restaurant. Unfortunately, the same cannot be said for the service. We were unfortunate enough to be served by a waiter whose demeanor and professionalism seemed more suited to an osteria (with all due respect to osterias) than a restaurant of this caliber. The explanation of the dishes was rather sketchy, and even more unfortunate was that at the end of the evening, after I'd had a brief awkward moment while helping me put on my jacket, he made an inappropriate comment insinuating that perhaps I wasn't used to frequenting this type of restaurant. Immediately afterward, he also made suggestive jokes about his sexual preferences, even going so far as to call himself "sick." This was decidedly inappropriate behavior, completely incompatible with the standards of professionalism and discretion expected from a restaurant of this caliber.

14/02/2026: Unfortunately, despite the high expectations associated with the Michelin star, the evening proved disappointing in several respects. Service: The wait was excessively long, more than 3 hours for seven courses. The welcome appetizers, the same for all tables, were served after a full 40 minutes, and another 15 minutes were needed for bread, breadsticks, and butter. The service lacked the professionalism I've found at other Michelin-starred restaurants, but its informality wasn't something I disliked. Ambience: The table layout was not very intimate, with views facing other diners that didn't guarantee adequate privacy. The menu was unclear: the tasting menu items were not described, and some dishes lacked explanations of the ingredients used. Food: The portions were excessively small, even by the standards of a Michelin-starred tasting menu. In the scampi salad, the onion-infused oil completely overpowered the flavor of the other ingredients. Finally, on a menu called "Identity," which showcases the flavors of Sicily, I didn't expect to end with a chocolate soufflé, but with cassata. Best dish: the baked anelletti, and the sea urchin in its seabed was a real hit.