Since 2014, chef Giuseppe Raciti has been firmly in command of this Restaurant, a country boutique Hotel with a Spa surrounded by citrus groves which, in 2019, won its first Michelin star. Located in Riposto in the province of Catania, also just a few steps from the sea with a spectacular view of the majestic Volcano Mount Etna. The restaurant is housed in a former millstone, where in ancient times the grapes were pressed to produce the must. The renovation, supervised by the owner Carla Maugeri, has preserved the timeless charm of the structure, while the modern furnishings give the place a contemporary elegance. The combination of creativity and tradition is the basis of Raciti's cuisine which expresses a strong link with the territory but looks beyond that, selecting raw materials of excellence such as the Iberian pork pluma served with peppers grilled on a barbecue, paprika and grilled spring onion or, alternatively, the wagyu beef, which is among the finest in the world, offered in combination with red tuna tartare and soy mayonnaise. The cuisine is centered on the raw materials and, thanks to the great technique applied to it, it manages to surprise the customers with original combinations. To better understand the chef's philosophy, we suggest opting for one of the tasting menus: either the seafood or land; or the six or eight-course surprise menus. We begin with the street food: the focaccina with semi-dried tomatoes and Maldon salt, the arancinetto alla norma with salted ricotta, and the crispellina with aged Parmesan cheese. Among the starters, a dish that excels for balance and complexity is the lobster pochè, with avocado, lime, mango, and curry. Do not miss one of Zash's iconic dishes: the crispy poached egg with red mulberry compote and sweet provolone cheese mousse (on the menu since 2015). Definitely worth mentioning is the seared amberjack with melting eggplant and red-orange and lemongrass sauce, which persuades thanks to the combination and the perfect cooking of the fish. The wine choice, guided by the sommelier Daniele Forzisi, is interesting and it has over 350 labels that deliberately leave ample space for Etna wines.
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