Il Cappero del Therasia Resort

A fresh, talented, excellent, contemporary Sicilian cuisine. The architect is Giuseppe Biuso, Palermitan with an extensive resume, back on the island after acquiring different perspectives and the necessary detachment to depict it with more awareness. And that’s what he does here at Il Cappero, culinary soul of the amazing resort Therasia. We are in Sicily, of course, but the grandeur of this location goes beyond any geographic reference.

Biuso pays a tribute to his environment with dishes like the Savoury brioche with sea urchin ice cream, one of the treats opening the meal. Or with Infondo al mare, a triumph of raw, citrusy fish and shellfish with Trapani salt.

Carlo Passera

classe 1974, giornalista professionista, si è a lungo occupato soprattutto di politica e nel tempo libero di cibo. Ora fa esattamente l'opposto ed è assai contento così. Appena può, si butta sui viaggi e sulla buona tavola. Caporedattore di identitagolose.it