Ristorante Ferro In Palermo

03/11/2025: A top-notch seafood dinner. The quality of the ingredients is the foundation of a restaurant that is further enhanced by the chef's passion and expertise, as well as the professionalism and kindness of the staff. We'll be back soon, thank you for this wonderful experience!

02/11/2025: I've known Quattroventi for many years, and even though I no longer live in Palermo, this restaurant has always been a point of reference every time I return to the city. I've returned now, after a year's absence, and I must say I'm genuinely surprised by the change in pace the restaurant has undertaken. The real innovation was the introduction of dry-aging on the fish: a technique that, when applied to local seafood, enhances flavors in a way I've never experienced elsewhere. The raw gurnard, albacore tuna, and snapper were truly unique; the dry-aged tuna tartare is indescribable. The smoked fish, after dry-aging, reaches absolute levels of excellence. The first courses confirmed the exceptional quality: the lightest couscous and a cacio e pepe with caciocavallo Ragusano cheese that I hadn't remembered enjoying with such joy. Even though we were already full, we were tempted by the pistachio absolute, which is actually a deconstructed Dubai chocolate, finally free of the excessive sugars of industrial products. I can't believe Quattroventi isn't mentioned in the Michelin Guide, which instead lists several mediocre establishments. I've tried every Michelin-starred restaurant in Palermo and its province: none, in my opinion, truly represents the evolution of Palermo cuisine or showcases local seafood like this restaurant does. Quattroventi has set sail for new horizons: those seeking contemporary cuisine inspired by local products and techniques will find the best Palermo has to offer here.