Nobile Mare, the Sicilian fish restaurant in Lyon @Antoine Merlet
Unlike the Romans, the Sicilians have always preferred the sea to dry land.
Pasta (fettuccine all’Aragosta): fettuccine with half a lobster
On August 29, 2014, Lyon Capital got excited about a new restaurant, noble housea Sicilian facing the Grand Hôtel-Dieu. Ci andiamo! Pierre Lonobile, the debonair boss of the Cafe des Jacobinsoriginally from Serradifalco (Serradifarcu in Sicilian), a small town in the province of Caltanissetta, had brought the pizza maker, his chef and the second directly from Palermo. The family recipes were an immediate success. It was the first time, in Lyon, that we saw a queue in front of a restaurant.
Since then, it is the multiplication of the loaves. The Lonobile clan created a small empire extending its Lyon lands: Nobile Grocery, noble oven (Peninsula and Part-Dieu), Noble glacier (two and a half centuries after the arrival in Lyon of Antonio Spréafico’s ice creams in Flora Garden) and, since early March, Noble Sea.