Restaurant
Gagini
Palermo
Gagini pulsates between sixteenth-century walls in what was the forge of the greatest exponent of the Sicilian Renaissance, Antonello Gagini.
Place of experimentation and research, it has inaugurated a new frontier of cuisine in the historic monumental quadrilateral of the city, nestled between the Vucciria and the Cala harbor. With a strong contemporary spirit, it summarizes evolution and revolution in dynamic and highly territorial dishes.
A new season of excitement, innovation and sharing opens at Palermo’s Gagini restaurant with the arrival of chef Marco Massaia, ready to bring his talent and contemporary vision to one of the most symbolic places of signature cuisine.
Place of experimentation and research, it has inaugurated a new frontier of cuisine in the historic monumental quadrilateral of the city, nestled between the Vucciria and the Cala harbor. With a strong contemporary spirit, it summarizes evolution and revolution in dynamic and highly territorial dishes.
A new season of excitement, innovation and sharing opens at Palermo’s Gagini restaurant with the arrival of chef Marco Massaia, ready to bring his talent and contemporary vision to one of the most symbolic places of signature cuisine.
Marco
Massaia
Weekly opening
Tuesday | 19:30 – 22:00
Wednesday - Sunday | 12:30 – 14:00
19:30 – 22:00
Wednesday - Sunday | 12:30 – 14:00
19:30 – 22:00
Closing date
Monday
holiday period: last week of January, first week of February
holiday period: last week of January, first week of February
Reservations
Via Cassari, 35
90133 Palermo
Tel +39 091 589918
Pax: 45
Wine labels: about 850
gaginirestaurant.com
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The Cellar
We keep excellent labels
From natural wines to icons of the wine scene, the Gagini cellar is one of the richest in the area.
Structured to support the taste path of chef and to allow wide verticals, it contemplates the best interpreters of Sicilian terroirs and the rest of the world, revolutionary producers and fine wines.
Structured to support the taste path of chef and to allow wide verticals, it contemplates the best interpreters of Sicilian terroirs and the rest of the world, revolutionary producers and fine wines.
Marco MassaiaChef
Born in 1987 in Turin and graduated in Law, Marco Massaia has transformed his passion for food into a life and professional journey that has led him to discover Italy’s culinary roots. Strongly attached to country cuisine and the valorisation of local raw materials, Massaia has been able to express his own unique style by combining innovation, aesthetics and conviviality.
Franco VirgaPatron
Stefania MilanoPatron
Reserve a table. Gagini Restaurant
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We will send you an email or we will contact by phone to validate your reservation. Thank you.
We will send you an email or we will contact by phone to validate your reservation. Thank you.
