Restaurant and Banquet Hall

Equipped with a large room and two smaller ones, the restaurant is open for lunch and dinner and can simultaneously accommodate banquets, receptions, meetings, cocktail parties and private dinners in a cosy and private atmosphere.

During their more than thirty years’ experience, the baglio’s management has hosted tour groups, weddings, first communions and confirmations, graduations and social dinners, providing excellent staff for table service or buffets.

Located on the covered terrace with a beautiful view over the sea and the promontory of San Vito Lo Capo, the Baglio Santacroce restaurant is well-known for its excellent cuisine, offering the most delicious typical dishes from Trapani, worthy of the most famous Sicilian culinary tradition

Our cuisine

Sparkling, joyful, ceremonial, and imaginative. Sicilian cuisine is like its land. It thrives on the sun, sea and love and on bright colours, intense scents and sharp contrasts.

The history of Sicilian food tradition began with the first inhabitants of the island: the Sicanians, the Phoenicians, the Greeks and the Romans. It is said that the rich and the major representatives of Greek culture would send their chefs to learn the art of Sicilian cuisine. It continued to evolve and encompassed new flavours with the arrival of the invading populations, from the Vandals to the Byzantines, the Arabs to the Normans, the Angevins to the Aragonese. The tradition has continued and grown, becoming enriched with new elements from different cultural influences. New recipes have been passed down through generations, and popular food lives alongside and is compared to “modern dishes”.

The main features of Baglio Santacroce’s cuisine are, therefore, imagination, well presented dishes, the use of spices, condiments, and the profusion of flavours.

Some of the Sicilian dishes which are prepared at Restaurant Baglio Santacroce are described below.


  • Seafood salad: salad of octopus, squid, prawns, mussels and clams seasoned with lemon and parsley.
  • Panelle: croquettes made from chickpea flour and then fried.
  • Caponata: cold dish of aubergine, oil, vinegar, garlic, toasted almonds, pine nuts and other condiments.
  • Marinated sword fish: sword fish marinated in oil and lemon.
  • Tuna Roe: slices of tuna roe served with oil and lemon.

First courses

  • Busiate pasta with Trapanese pesto: braids of pasta seasoned with garlic pesto, olive oil, basil, almonds and cherry tomatoes.
  • Pasta with sardines: macaroni with saffron, served with a sauce of onions, anchovies, parsley, wild fennel, almonds, pine nuts and sardines all fried in oil. A traditional dish, originally from Palermo.
  • Cuscus: dish of Arab origin. It is a flavourful fish broth, with lots of vegetables, which is poured over a base of carefully prepared couscous.
  • Busiate pasta with sword fish and aubergines: busiate pasta served with sword fish and aubergine sauce.

Main meat courses

  • Meat roulades ‘alla Siciliana’: meat roulades filled with breadcrumbs, pine nuts, raisins, salami and ‘primosale’ cheese.
  • Medallions in Marsala: meat medallions browned in Marsala wine.

Main fish courses

  • Sardines ‘a beccafico’: sardines cut in half and filled with bread crumbs, sugar, cinnamon, raisins and pine nuts. Cooked two at a time in oil and flavoured with a bay leaf.
  • Tuna ‘con la cipollata’ (with onion): tuna which is floured and then fried with onion.
  • Sword fish roulades: Sword fish roulades filled with breadcrumbs, parsley and cheese.

Sweets and desserts

  • Cassata: cake covered in marzipan and candied fruit, stuffed with ricotta and chocolate.
  • Cannoli: pastries filled with ricotta, chocolate and candied fruit.
  • Fried Cassatelle: large ravioli filled with ricotta, then fried and dusted with icing sugar.

Flavours which blend beautifully with the wines which are proudly produced in Trapani.

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