Ciurma: a new business model with vision and passion for the sea – Situated at the heart of the Mediterranean, Sicily has long been a crossroads of cultures, histories, and traditions. Its capital, Palermo, embodies this rich tapestry, serving as a vibrant melting pot of influences from Europe, Africa, and so on. It is within this unique context that a group of visionaries, led by Giuseppe Gennaro and Luca Montoneri (CEO of the company), embarked on an innovative culinary journey that has become a shining example of sustainable practices within the Blue Economy.
The Concept of “Ciurma”
The word “Ciurma” refers to a ship’s crew, evoking images of teamwork, unity, and shared purpose – qualities essential to navigating the challenges of the sea. This nautical metaphor extends beyond the name, shaping the identity and operations of the restaurant. Much like a captain steers a ship and manages its crew, Giuseppe and Luca have built a restaurant brand that thrives on collaboration and a deep respect for maritime heritage.
The Growth of a Fleet
From humble beginnings, Ciurma has grown to operate three restaurants in Palermo. As the “crew” expands, so does the fleet of “ships,” demonstrating the scalability of this unique formula. Each restaurant embodies the spirit of the Mediterranean, showcasing its colors, history, and culinary traditions. This growth reflects the broader potential of the Blue Economy: to create opportunities that honor and sustain the cultural and natural resources of the sea.
Ciurma Maqueda
The first restaurant of the brand came to life in the historic center of Palermo. With its fresh, youthful vibe and nautical-inspired decor, Ciurma Maqueda offers a menu that blends tradition with innovation, focusing on creative seafood sandwiches.
Ciurma Forum
The second restaurant opened its doors at the bustling Forum shopping center. Thanks to the this popular location, Ciurma Forum has become one of the brand’s most successful ventures, attracting a wide variety of customers.
Ciurma Marina Yachting
The third location debuted at Palermo’s newly marina dock, introducing a groundbreaking concept: Mediterranean sushi. While retaining the signature Ciurma style, the menu here is enhanced with sushi options, and guests can enjoy expansive sea-view terraces, perfect for sunset aperitifs.
Building on this success, Ciurma is preparing to open its fourth restaurant in Catania, one of Italy’s most iconic coastal cities, known for its fishing traditions and vibrant seafood culture. This new location will bring the Ciurma brand from Palermo to Catania, offering a dining experience that honors the rich culinary heritage of the sea, showcasing entrepreneurial perseverance and a growing economic model.
A Vision Rooted in the Sea: An Interview with Co-Founder Giuseppe Gennaro
In this exclusive interview, Giuseppe Gennaro, co-founder of Ciurma, shares the inspiration behind the concept, the values driving its success, and how one signature dish captures the essence of the brand.
What inspired you in developing the Ciurma concept? Did it stem from your personal connection to the sea, your passion for creating an innovative menu, or Palermo’s traditions that unite cuisine and conviviality?
The concept of Ciurma was born from the interplay of these fundamental elements, which also represent the core values of our brand. It’s impossible to separate the love for the sea, the passion for cooking, and the heritage of local traditions – each aspect contributes to shaping our identity.
The sea is the beating heart of Ciurma. It’s not just an aesthetic or symbolic element; it’s a true philosophy. The sea is our inspiration, our raw material, and our way of thinking: dynamic, adventurous, and intrinsically tied to nature.
Tradition is the thread that ties everything together. It’s not only in the dishes we serve, which tell the story of the Mediterranean, but also in the warm hospitality and family spirit that our staff brings to every guest.
Finally, innovation is what sets us apart and allows us to offer a unique experience. We’re not afraid to dare and experiment because we believe the future is built by combining authentic roots with a push toward new possibilities.”
How did you manage to combine these elements into such a unique and successful format? Or was it the influence of the people around you and their skills that played a decisive role?
Today, almost every restaurant can serve a good dish, but what truly makes the difference is the experience you create for your customers. At Ciurma, we want every visit to be a moment of emotion—something you not only remember but want to share.
Our concept exudes good vibes from every angle: the name itself invites people to feel part of something, the colors, the decor, the harmony, and the smiles of our staff create a unique atmosphere. It’s almost like being at home!
This is our secret: transforming every customer into an active part of our story. And, of course, beyond the initial concept, it was essential to have people and professionals by our side who brought their expertise and skills to make it all happen.”
Is there one dish that describes your philosophy?
“If I had to choose a dish that represents our philosophy, it would undoubtedly be Rosso Siciliano. This dish is iconic because it encapsulates who we are and how we approach dining.
Rosso Siciliano combines the tradition of Palermo’s panelle – a classic street food made from corn flour and a symbol of conviviality – with the high value of Mazara’s red prawn tartare, a true jewel of the sea and a premium seafood delicacy. This harmonious blend celebrates Sicily in all its dimensions: from land to sea, from simplicity to exquisite flavor and taste.
What sets Rosso Siciliano apart is its boldness. Combining elements that are so distinct might seem unconventional, but it perfectly embodies our vision. We approach the future of dining with curiosity and courage, reinterpreting traditional flavors through an innovative lens.
This dish isn’t just a culinary creation; it’s a statement of intent: to honor the past, embrace the present, and shape the future of Mediterranean cuisine.”
A Replicable Format for the Blue Economy
The success of Ciurma lies in its ability to merge land and sea, giving value to the products and the people who make this journey possible. The restaurant’s format is scalable and replicable, with plans for further expansion already on the horizon. Born in 2020, a year marked by significant challenges, the project has grown into a sustainable and culturally enriched dining model. Ciurma demonstrates how the Blue Economy can drive valorization of local food, innovation, and economic growth while preserving the essence of maritime traditions.
Modern communication tools, particularly social media, amplify this experience, connecting a broader audience to the restaurant’s unique narrative. Ciurma sets a standard for how businesses can thrive while honoring their connection to the sea. As the “crew” continues to grow and new “ships” are added to the fleet, Ciurma’s journey is just beginning—a journey that serves as an inspiring model for others to follow across the Mediterranean area and Africa.
Ciurma: a new business model with vision and passion for the sea
