Discover the Japanese Pop-Up Restaurant: until March 17th 2024 in Mondello!

A female kitchen, between innovation and research.

A female kitchen, between innovation and research.

The Restaurant

 

“My style of cooking is decidedly female, and by female I mean that it’s all about instinct, sentiment, creativity.”

 
Patrizia Di Benedetto

The first female chef in Sicily to win Michelin Star

As a woman, being a Michelin Star and Shine in one’s own light must not have been easy, in a land like Sicily, and in what is an old boys’ club. For 24 years, Chef Patrizia Di Benedetto has been rising through the ranks of haute cuisine with a culinary mastery that follows two major rules: an attention to what her local cuisine has to offer and to its reinterpretation. Her forte “gourmet food but healthy” has immediately become her own signature.

The first female chef in Sicily to win Michelin Star
 
1997

Guide De L’Espresso

Recognition as the best restaurant pastry in Italy.

2010

Guide Michelin

Bye Bye Blues gets a Michelin star.

2014

Guide Gambero Rosso

Bye Bye Blues conquers the Two Forks of Gambero Rosso.

2015

Trip Advisor

Certificate of Excellence.

2019

New location in Taiwan

Taiwan Dessert Bakery

2021

Trip Advisor

Certificate of Excellence.

 
our plates

The flavors of the past that know of the future

Modern but with the intense flavours of traditional Sicilian cuisine. Creative, using the very finest ingredients, their taste exalted by the culinary techniques of haute cuisine: this is what you’ll find in our dishes.

Discover the menu
The flavors of the past that know of the future
The pastry

Passion without borders | Taiwan bakery

A passion that lead to her gaining her first important recognition in 1997, when she won L’Espresso Restaurant Guide’s prize for the best pâtisserie in the Italian restaurant sector.
In Bye Bye Blues desserts are held in high regard here. Like all dishes, desserts, biscuits and ice cream are prepared in the restaurant kitchens.
“Ricotta semifreddo with bitter orange marmalade that earned me this award. Among the various desserts inspired by our traditions, I’m always inclined to mention our jasmine curd with watermelon jelly and cinnamon meringue. A dish filled with memories”.
In May 2019, the Bye Bye Blues pastry shop crossed national borders and landed in Taiwan, in the city of Tainan.

Discover Taiwan Pastry shop
Passion without borders | Taiwan bakery
Raw materials

Zero kilometer sourcing and seasonal

Due to the particular attention we pay to our ingredients, we’ve grown to know the places they come from very well, and we‘ve built a relationship based on trust and friendship with the people who produce them. Hence our focus on organic products and the superb offerings of our seas, such as the famous red crayfish of Mazara del Vallo.

 Zero kilometer sourcing and seasonal
 
The Restaurant

The Bye Bye Blues team

Expertise, professionalism and attention to detail: the Bye Bye Blues team has created a proposal that is worthy of all those travelers who feel the need for certainties and memories.

Discover the Team
Patrizia di Benedetto

Patrizia di Benedetto

Chef

Francesco Barraco

Francesco Barraco

Sommelier

Yukihiko Matsuguma

Yukihiko Matsuguma

Sous-Chef