Aja Mola restaurant opened in 2018 as a contemporary seafood trattoria; with it, the sea arrives in the alleys of Palermo's historic center, between the Vucciria and the Cala marina. The name Aja Mola itself is the ancient auspicious chant of the rais of the Favignana tuna fishery, a reference to a distant tradition that nevertheless continues to permeate our land.
The walls of a former tavern are now a place where Chef Tiziana Frankfurt expresses her flair and creativity, bringing true Sicilian identity to the table with a modern twist.
A seafood trattoria 100% made at sea. The catch used comes exclusively from small local fisheries, respecting seasonality; the short, zero-mile supply chain guarantees product traceability and quality.
“"Through the Aja Mola concept, we want to convey to our customers the value of fish and therefore of the habitat in which it lives, the life cycle of fish species, the dignity of fishermen, and the importance of conscious consumption and traceability. We want to do our part by promoting sustainable goodness."”
