A weekend brunch combining breakfast, seasonal cuisine, and artisanal pastries.
On Saturdays and Sundays, Casa Cavia offers a brunch designed to enjoy the weekend calmly, in the garden and rooms of one of Palermo's most emblematic houses.
The proposal combines Breakfast classics, contemporary cuisine dishes, and a selection of artisanal pastriescreating a route that invites sharing and extending the after-dinner conversation.
Brunch brings together the cuisine of Felix Babini, executive chef of Casa Cavia, whose proposal works with seasonal products and a contemporary look at tradition, along with the house pastry that accompanies the beginning and end of the experience.
The result is a brunch that combines fresh flavors, modern techniques, and dishes designed to be enjoyed at a leisurely pace.
For a start
Brunch begins with a selection of classic breakfast options, such as:
- Plate of seasonal fruit
- Homemade granola
- Freshly baked croissants
Toasted sourdough bread with cream cheese, jams and dulce de leche
Dishes
The menu continues with savory dishes that combine seasonal produce and contemporary techniques.
Some of the options include:
- Fried or scrambled eggs with sautéed mushrooms, furikake and fresh herbs
- Potato rösti with XO sauce and grilled prawns
- Trout tataki with tiger's milk and pickled ginger
- Buffalo tartare with hazelnuts and cassava chips
- Burrata with corn humita and sweet chili crunch
- Roasted avocado salad with cucumber, apple and almond cream
- Caesar salad with confit rabbit and Parmesan cheese
They are also part of the menu fresh pasta and more substantial dishessuch as:
- Pici with cheese and pepper
- Pumpkin cappellacci with thyme butter
- Pork dumplings with peanuts and chili
- Fried chicken sandwich on brioche bread
- Braised beef rib with roasted potatoes
To conclude
The brunch ends with a dessert tasting to share, with a selection of sweets from the house bakery.
