Rosmarina In Castellammare del golfo

A wonderful discovery for the taste buds, top-notch service, delicious flavors, and beautiful presentation—I loved this restaurant and return every time I visit Sicily. I highly recommend making a reservation during peak season.

A wonderful experience. We'll definitely be back.

Top-notch cuisine and service, good selection of wines

Excellent fresh food and friendly welcome

For my mom's 70th birthday, we celebrated at Rosmarina restaurant, and we couldn't have made a better choice! Alessio's professionalism and helpfulness are truly commendable. We organized everything over the phone, and received excellent advice on the menu, even for two guests with special requests. The location was clean, welcoming, and elegant, the service excellent, and the food truly superb—we even got seconds for every course! Thanks to all the staff, see you next time 😊

I had an excellent sliced ​​beef fillet here, served with Grana Padano cheese, tomatoes, and fresh herbs. It was accompanied by a bowl of freshly steamed Mediterranean vegetables, a local Grillo white wine, and a lemon sorbet for dessert. A special mention goes to the waiter, who speaks fluent English.

A pleasant discovery. Delicious food. Very friendly staff. We'll be back!

Returning to this location after a couple of years was an exercise in memory that left a bitter taste. While the outdoor setting retains its charm, one cannot ignore the spatial management that today seems a bit "makeshift" and lacks the necessary architectural harmony one would expect. But the real limitation is its inertia: finding the exact same menu as two years ago, without a fresh idea or a hint of seasonality, conveys a sense of creative fatigue that is unacceptable for those seeking a gourmet experience. The beginning is an illusion of excellence. The appetizers are still top-notch: the swordfish caponata is a beautiful balance between eggplant and the acidity of the onion; the raw fish is incredibly fresh, with scampi and sea urchins that stand out for their quality. Also noteworthy were the turmeric cone with tuna and buffalo mozzarella tartare and the "Rosmarina" selection, where the monkfish sfincione and Cantabrian anchovy with flavored butter confirm the superb quality of the ingredients. The problem arises where the kitchen should be demonstrating its technique: the first courses were a complete disaster. The spaghetti with sea urchins was a technical failure: completely flavorless, with a garlic and oil sauce that didn't bind at all, leaving the pasta—which was also a completely unsuitable shape—untidy and uneven. A muted dish, where the sea urchins disappeared into thin air. Even worse was the "Deep Roots": a jumble of flavors where the saffron, Ragusano, and lavender-infused sardines were literally obliterated by an uncontrolled saltiness. A dish so salty as to be almost inedible, where the delicate marjoram and dried fruit were just a memory on the paper. Even the spaghetti with bisque and red shrimp slipped away without a trace, victim of a clear lack of character. The dessert finale didn't lift the evening's fortunes. Between the Carretto Siciliano and the Tiramisu, despite the different declared ingredients (marzipan and ricotta on one side, mascarpone sphere on the other), the difference on the palate was almost imperceptible. Two flat desserts, neither captivating nor thrilling. Despite the courteous service, the rating remains at 3 stars: a cuisine that thrives on the raw ingredients of the appetizers but technically flounders in the cooked dishes, remaining dangerously anchored to a past that no longer evolves.

We were there 3 months ago, what can I say? Fabulous in everything, from the fresh fish to the truly exquisite desserts. Excellent location, attentive staff in taking care of the place and the customers. Will definitely return.

It was recommended to us, and I have to say, it's a lovely restaurant with truly good food! I'll be back.