The art of chef Giuseppe Corda
in iPalici's seasonal menus
Traditional flavours, reborn at the Relais San Giuliano restaurant
At iPalici, chef Giuseppe Corda creates Sicilian cuisine with a refined touch: a few, carefully chosen ingredients, flavours that balance and complement each other beautifully.
Finger foods and amuse-bouches are one of Corda’s best-loved specialities: small bites with a curious look and a surprising taste, served as a welcome at the iPalici table or for special aperitifs.
The plating is just as refined, echoing colour harmonies inspired by nature.
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Chef Giuseppe Corda leads the iPalici restaurant
From the Timeo school in Taormina to the helm at Relais San Giuliano: Giuseppe Corda on his cooking, between Etna, the sea and the East.
Born in 1989, a true Sicilian, Peppe Corda leads iPalici at Relais San Giuliano in Viagrande, Catania. Young, but already with a solid career behind him: training that began early, twelve years at the Grand Hotel Timeo in Taormina, and then, in 2024, a move to a place of unique charm — a 16th-century palmento turned restaurant, inside an elegant boutique hotel at the foot of Etna.
In this evocative setting, brought back to life by the Gruttadauria family, Corda cooks food that blends rural memory, local ingredients, hints of the sea and eastern touches. Soy, mirin and yakitori sit alongside Sicilian datterino tomatoes, prawns and lamb, coming together in balanced, elegant dishes. He works with a young, close-knit team.
iPalici serves traditional and creative flavours: a few ingredients, close attention, a real drive to bring out every single taste. A Sicilian blend of fusion and mixing, just like our own history: from the Mediterranean to the East and back. The clientele is international, but more and more Sicilians choose iPalici for contemporary dining rooted in this land.
Chef Giuseppe Corda
In the end, that’s the job: to move people, one table at a time.
