Limu restaurant — Restaurant in Bagheria

Dining at Limu in Sicily isn’t food — it’s art. Calling this place “culinary” is like calling the Sistine Chapel “just a ceiling.” The chef, the sommelier, and the entire team work like Da Vinci, Michelangelo, and Raphael — every plate, every wine, every detail is a masterpiece.

The Welcome: From the very start, we were honored: the chef himself, together with his friend the sommelier, personally greeted us at the entrance. That personal touch set the tone — this wasn’t going to be just a dinner, but a journey.

The Menu & Wine Pairings: We went all in with the full tasting menu and wine pairings — and it was unforgettable. Each course was a canvas of creativity and Sicilian tradition, elevated by the best wine pairings we’ve ever had at any Michelin restaurant. We loved them so much, we even bought three bottles to bring home.

The Team: The team deserves standing ovations. The sommelier not only paired wines but also personally served dishes with elegance, working seamlessly with the charming runner (what a delightful guy!) and the wonderfully attentive lady waitress. Together, they weren’t just serving food — they were performing art.

The Kitchen Visit: We were even invited into the kitchen, where we told the team directly: “You deserve the applause. We are just the lucky guests — you are the true artists in front of the meals.” That moment summed it all up — this is a place where passion and talent shine brighter than any star rating.

The Verdict: Michelin says one star, but that’s fake news. Limu is at least two stars, maybe three. If you want not just dinner but an unforgettable artistic experience, Limu is where Sicily...

This is a solid one star Michelin experience. The experience began on the terrace but we didn’t stay long there because of the heat and humidity. The restaurant itself is cozy and elegant. The majority of tables are on the second floor where you have to go up a steep set of stairs. If you have mobility issues definitely let the restaurant know so that they can give you a table on the lower floor. The food was good. We enjoyed the starters and the last dessert courses the most along with the shell salad (I hear the sea...

Ristorante di recentissima apertura, sito all interno di una antica e nota torre bagherese. Location lasciata nella sua natura vintage, arricchita da note futural chic. Menù gourmet con piatti della tradizione, magistralmente rivisitati, basati sulla territorialità e la scelta di materie prime stagionali. Chef giovane, ma con un background notevole, intriso da anni di gavetta, perseguita a contatto con chef di notevole levatura, da cui ha assorbito le noti eclettiche. Punta di forza, i panificati, di eccellente finitura con farine selezionate, locali, con note grezze, che riportano agli attuali dictat salutari. Carta vini finemente selezionata, occulata la scelta di vini regionali, con una nota a latere alla selezione "bollicine" docg, vanto del nuovo fell rouge siciliano. Servizio presente, esaustivo, con a capo un impeccabile direttore di sala, nonché preparatissimo sommelier. Perfetto rapporto qualità prezzo, contestualmente ai pari del settore, grazie anche alla presenza in menù, di 4 menù degustazione, con impatto davvero concorrenziale. Ottima la scelta pubblicitaria, della piattaforma The Fork, sinonimo di modernità ed attenzione alla social globalità. Unica nota dolente, far pagare al cliente, il calice di "Benvenuto", che accompagna l 'entree, scelta davvero inaudita, poco elegante, che non rispetta i canoni del bon ton e del...