A sophisticated restaurant in a boutique hotel on the slopes of Etna. In the kitchen, Giuseppe Raciti, young chef who orchestrates a sensory journey through nature’s tyranny, the place’s intoxicating scents and the charm of the location. The Seared lobster with vanilla mayonnaise, caramelized peaches and basil is an excellent intuition in modern cuisine. The Crispy poached egg with velvety squash, maiorchino fondue, porcini from Etna and multigrain bread brittle is a nice example of farm-to-table: an accurate technique, a synthesis of local top-quality products and an advancing territory.
Classe 1976, formazione giuridica. Il suo primo lavoro è fare la mamma. Motore della sua vita sono i viaggi e la gastronomia. Viaggiare tra piatti e territori
Ristorante con camere
