Experience the real taste of Sicily
About Us
Bringing traditional Sicilian cuisine to life in the heart of NYC.
At Norma you’ll find authentic Sicilian dishes, exclusively Sicilian wine and an atmosphere transporting you to the soul of Sicily. With a mission to bring true culture to America, Norma focuses on traditional cuisine, familial service and an intimate ambiance.
The rustic, casual elegance and exquisite, time-honored food and wine will leave you feeling at home, at Norma.
Our Locations
Gastronomia Siciliana
Norma’s journey began with its inaugural opening in Murray Hill in 2016 and expanded to include Norma Hell’s Kitchen in 2021. Now, in 2024, we’re thrilled to introduce our newest addition in Turtle Bay.
Continuing our tradition of offering the same exquisite dining menu, exclusive Sicilian wine selection, and welcoming atmosphere, each Norma location maintains its unique charm.
Step into any of our locations—Norma Murray Hill, Norma Hell’s Kitchen, or the vibrant new spot in Turtle Bay—and you’ll find soft lighting, curated music, impeccable service, and authentic Sicilian-inspired cuisine. At Norma, we transport our guests from the bustling streets of NYC to the warmth of a casual Sicilian kitchen, making it the perfect setting for date nights, family dinners, friendly gatherings, and more.
Our Locations
Norma Murray Hill
Reservations
We don't accept reservations, but walk-ins are welcome!
In the quaint brownstones of Murray Hill you will find exquisite, traditional cuisine and a little piece of Sicily at Norma Murray Hill.
Our Locations
Norma Hell's Kitchen
Reservations
We don't accept reservations, but walk-ins are welcome!
Come on in and get transported from the busy NYC streets to the rustic elegance of Norma Hells Kitchen.
Our Locations
NormaTurtle Bay
Reservations
We don't accept reservations, but walk-ins are welcome!
Step into the vibrant energy of Turtle Bay and experience the culinary delights of Norma’s newest location, where every dish tells a story of passion and flavor.
“I am not culinary taught, but I was a good student in the kitchen, watching my mother and grandmother and inheriting their passion for food.”