05/02/2024: Tried it months ago.
Our food and wine experience in Taormina ends in this place managed by a young team both in the kitchen and in the dining room. This freshness is perceived not only in the environment, but above all in the preparations and the ideas behind them. However, ideas alone are not enough, you need technique, study, dedication and a vast knowledge of the raw material and the versatility of the multiple uses and combinations. Well, there's all this at Modí! The wine list is very well structured and extensive, in my opinion it can only be improved in the proposed itineraries which, if more customizable, would better adapt to the dishes that are chosen.
We opted for the la carte, but to put the staff in difficulty, I also asked for a dish that wasn't available à la carte, but only on the tasting menu (that's not true! I only did it for pleasure!!). The staff handled the request perfectly and professionally.
As an entree offered by the house, they are served, placed on the fingers of a ceramic hand, cod balls fried with lemon, fake cherry tomatoes stuffed with tomato puree and, on the palm of the "oriental butter", which reminded us of more Moroccan, with turmeric, curry, paprika, lime and chilli. In my opinion, given the continuation of the dinner which showcased the chef's hand, this offer can be improved. Scenographically fantastic. Accompanying wine is an excellent Etna Bianco di Terra Costantino.
Followed by a dish that we will remember for a long time: Carnaroli risotto with citrus fruits, flakes of scampi and caviar. Delicate dish, very centered, harmonious in all its ingredients with scampi that literally melt in your mouth. A worthy accompaniment is a Donnafugata rosé made from 100% Nerello Mascalese grapes.
We continue with the seaweed tartare, foie gras granita and burrata for me, while my partner took a slice of tuna with different consistencies of onions (foam, cream). Both dishes were excellent. Ingenious ideas and perfect mastery of combinations. These dishes conveyed to me the great fun that the chef must have in playing with raw materials, experimenting with cooking methods and combining them with each other.
Here is my "intruder": directly from the tasting menu, a pigeon, pumpkin and apple cola with its own flavored sauce, liver cream and heart. Excellent! Test passed given that pigeon is the terrain on which all great chefs compete. Paired with an Etna Rosso by Tornatore, a blend of Nerello Mascalese and Cappuccio, rapid passage in barrel. Very good.
I finally closed with a tasting of Sicilian cheeses which I found a little "off" compared to the things I have tasted so far, but it is probably a little more difficult to find dairy gems in this region rich in all sorts of good things!
Quite an important bill, but absolutely in line with the quality of the evening.
23/01/2024: Intimidate dining atmosphere with thoughtful dishes and warm hospitality. Probably one of the best fine dining experiences available in Taormina during the off-season. Will return again.
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