Andreas Zangerl, the chef who came from the North, tried everything. First he traveled, experimented, innovated, always adding his personal touch like only the best can do. Then the Central European discipline and the obsession for absolute precision of his Austrian descent merged with some kindness and beauty, finally reaching a destination of classy simplicity. Today, his unmistakable stylistic feature are the freshness and the quality of his raw materials. All in his restaurant in Taormina, where he chose to put down some roots. His Paccheri with clams, mussels and toasted breadcrumbs are already an institution.
produttore di vino, birra e olio a Noto (Siracusa), è cacciatore, pescatore, ex fumatore e gli piace nuotare, leggere, viaggiare, mangiar bene e bere meglio
