Name: Aja Mola - Trattoria di Mare
Address: Palermo
Telephone: +39-0917296599
Rating: 4.5

A modern and unique culinary experience. From start to finish, each dish surprises and delights with its innovative take on seafood, even extending to desserts! The tasting menu is unique and a great option for adventurous foodies.Beyond the exceptional cuisine, Aja Mola offers impeccable service and a welcoming ambiance. The staff&#39;s passion for their craft shines through, enhancing the overall dining experience.Aja Mola is a must-visit for seafood enthusiasts seeking an unforgettable culinary adventure. With its creative menu and warm hospitality, Aja Mola exceeds expectations and delivers an extraordinary dining experience.

Aja Mola - Trattoria di Mare

Gagini Social Restaurant, the menu is simple, the dining atmosphere is more casual, and the price is relatively cheap. It is a restaurant that focuses on modern seafood cuisine and natural wines. - aja mola plateau: Seafood raw food platter. The red shrimp is sweet, not used to another larger mazzancolle shrimp, the meat is too large and the raw shrimp tastes too heavy, and finally it is swallowed with wine. The oysters are from northern France, and there is not much juice, but there is a lot of salty and sweet. Those who like raw seafood can order special plateau, as well as seagull shrimp and shellfish, the number is also large, and the price is more cost-effective. - fried mussels and sea asparagus: Fried green mouth, crispy noodles wrapped in tender green mouth, is a very good wine dish. The first time I ate Haipengzi, fried fragrant with the salty taste of Shanghai Pengzi. - Day pasta: There is a fresh bovine liver fungus porcini on the same day, the chef said that he can burn bovine liver fungus shrimp pasta. Eat a mouthful of pasta, full of rich bovine liver fungus aroma and shrimp meat, delicious. It is a slightly coarse long pasta, and the taste is more glutinous. - aja mola fish soup: The soup with a strong tomato flavor is steeped in various seafood, whether it is fish, shrimp, or green mouth and clams, the tenderness is there. Sugar and sweet, very tasty. But for me, after drinking too much soup, I still feel a little salty, but the beard feels just right, which depends on the weight of the individual. - gela di anguria: Watermelon jelly with basil leaves and white chocolate sauce is a refreshing dessert that is not sweet. - polpo al carbone: Well, I feel that there is still room in the stomach, and I ordered a grilled octopus. The overall seasoning is ok, but some octopus meat is too chewy, and the oysters are so tired. With a bottle of natural wine, the price is not expensive 18 euros/bottle. At the price, per capita 40-50 eur does not include drinks.

The food was high quality and sophisticated (for the price). The drink menu is basically non-existent, so don&#39;t expect a specialty cocktail, which I think is a missed opportunity. I recommend the pasta farfalla al salmone!

Had a fabulous meal here. Great menu and food superb.  Enjoyed sitting under awning. Service excellent and highly recommend. Good value, especially with Fork 20% discount.

Amazing food. Low key neighbourhoody place but quite trendy - antithesis of checked tablecloth trattoria. Very good value. Would definitely return and recommend. Excellent sommelier too - in fact ALL staff are lovely.

Everything we ordered was perfect, and we enjoyed every bite of the ribeye and pork shank. Their homemade cannoli were also delicious. The service was top-notch.

The restaurant was able to accommodate a party of 6 at the last minute. They were gracious in their service and their food was delicious with original takes on the classics, using local ingredients. Nice ambience, clean lines,  well lit, with obvious attention to detail.

Very happy with this fish trattoria. Chef Tiziana Francoforte cooks on the fundaments of tradition but with a bold approach in combinations and flavours. And let&#39;s not forget about modern techniques. Bravi!

Our group of 4 ordered the Chef&#39;s Tasting Menu, 6 courses, which must change daily. A couple of  items were things I might not have tried such as the head of the squid and a bit of anchovies with the ice cream. But we all thoroughly enjoyed the presentation, creativity, and flavors. Service was paced perfectly.

We live in a time and age where the awareness about food origins brought us by Slow Food should be implemented wide, and large. However, this is only the case for those establishments who choose a path of conscious dining. Here the Chef is inventive, playful, careful and knows how to use the ingredients to prepare every plate with perfection. Sweet, sour, bitter, umami, smoked: all possible flavors dance in a combination with prime ingredients. And the staff is nice and playful too, making for the perfect ensemble for a pleasant and tasty dinner. Well done!

Highly recommend!We spent an amazing dinner, food and the selection of wines under the sommelier Peppe was amazing! See you pretty soon guys ????

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