i
Pane di Castelvetrano, cured anchovy, lardo
Sourdough from the same oven for 200 years. Salt-cured anchovy from a single boat in Sciacca.
Frappato 2022Cossentino · Vittoria
Sicily, after
the lights dim.
Eight courses. Two hours. One quiet table after another. A tasting that reads more like a memoir of the island than a menu.
By chef Tomaso Riva · Two Michelin stars
8Courses
2hEach evening
26Seats only
The chef
I cook the island as I remember it.
«My grandmother had a wood-fired oven on a hill above Cefalù. The menu is what she made the night before someone left for the mainland.»
Chef Tomaso Riva spent fourteen years in Modena and Copenhagen before returning home to open Noctúrna above a fishermen's bar in Palermo's old town. The menu shifts weekly with the fish and what the women bring from the market that morning.
— Tomaso RivaChef & Owner
The room
Twelve tables.
No music. No menu cards.
The dining room at 21:00Frame 02 · 18mm · f/2
I had to fly twice. From Tokyo to Palermo. For dinner. I'd do it three more times. The kind of meal you remember which song was playing in the taxi on the way back.
Tetsuya NakamuraChef · 3* Tokyo · Asahi Shimbun review · 09/2026
Reserve a table
The next three Thursdays
are open.
One sitting per evening — 19:30. We hold the table for two and a half hours. After that the kitchen turns dark and the chef walks home.
AddressVia dei Fiori 12, Palermo
HoursTue – Sat · 19:30 only
Deposit€60 per person · refundable until 48h
DressSmart casual · No phones at the table
Live availability
3 tables this week
Pick a date
June · 2026
Single seating
Guests
2
2 of 26 seats
€60 × 2 deposit will hold the table for 48 hours
Press & recognition
Michelin Guide★★ · 2024
World's 50 BestN° 47 · 2026
Gambero RossoTre forchette
The New York Times52 Places · 2025
MonocleTop 20 tables
One evening.
One island.
Eight courses.
The next three Thursdays are open. After that — we'll see what the fish brings.
Hold a table now →