Cantina Siciliana Hakata

Appetizers from Sicily. People in South Italy usually have appetizers in small dishes before pasta, then have the main dish. We arrange four different kinds of appetizers with a nice balance of meat, fish, and vegetables.

[Couscous], flour grains originally from North Africa, is often used for Sicilian dishes. We serve couscous with bouillabaisse cooked for more than 3 hours with saffron and an abundance of seafood. 

[Swordfish Grilled with Herbs and Bread Crumbs] is a local dish from Palermo, the capital of Sicily. Swordfish is sprinkled with bread crumbs, grilled with an abundance of butter and olive oil, then topped with powdered cheese and parsley.