Zash In Riposto

Had a splendid experience at both of our meals at Zash Ristorante. As we were staying at the property, we were able to enjoy the full blown Michelin experience (ordered the 5 course chef’s surprise menu) on Monday evening followed by the pizza menu Tuesday (the restaurant’s “night off”) and both were stellar. Amazing views of the on-site orchard and sea in the distance. The five-course wound up being closer to 7 if you include the hefty bread course and amuse bouche which come with the order. Had some stellar Etna Bianco with both, great service and dining was five star across both very different meals. The tuna belly, ravioli and Pizza Norma were all huge hits and we trusted the Zash team to select amari and wine with little direction at both meals, and they didn’t miss.

A truly exceptional place, a great Michelin-starred restaurant. A leader worthy of his reputation. Absolutely worth testing. The service is impeccable, the dishes delicious, delicate, subtle, surprising and flawless from start to finish. The bread is a real joy, the signature dish full of surprises and the desserts very accomplished. Thank you for this moment of happiness in your restaurant. The rooms are comfortable and spacious. The Spa, very pleasant with swimming pool, sauna, hammam and à la carte massage. We really enjoyed our few days spent there. Small downside on access to the outdoor swimming pool, magnificent and very stylish but which was only accessible from the 2nd day because the hotel had not opened it on April 30 even though the weather allowed swimming. Second downside, the room is close to the railway tracks, from 5:00 a.m., you can hear the trains passing. However, we really enjoyed our stay.

Pleasant dinner in a beautiful atmosphere. Tasting menu with Chef Raciti's iconic dishes. Egg top, the rest average

Table service is good. We can still wonder if we could not use a pretty tablecloth which today has a negligible cost and provides warmth, and perhaps a pinch of hygiene which does no harm at all. However, the welcome is pleasant and cordial. The menus, especially try the five-course one, a surprise and an excellent and loving choice from the chef. Sicilian cuisine revisited with excellent raw materials. The breads are spectacular, the result of creativity and invention. The appetizers are a triumph of genius, without banality. The wine list would be good, if a bit basic. The local wine recommendations are truly miserable, but not entirely dismal. The carricanti and neri d'avola are really a small insult to such elegant and refined cuisine. What can I say? Of course, this is a fault of almost all Sicilian restaurants: wallowing in what they think are the wants and tastes of the customers who come to Sicily. In addition, the little quality present in the wine list (Sicilian islands, Alto Adige, something French) is presented as inappropriate for the flavors offered. Really a shame! Of course, it doesn’t take much to change and improve. I forgot: I've already been there four times: the cuisine is starting to take off, really, the wines that I remember were really better, in the past.

This is an excellent restaurant worth of its Michelin Star. The table service is good. Still questionable is the choice not to use nice tablecloths that today have negligible costs and give warmth, and perhaps a pinch of hygiene that does not hurt at all. In any case, the welcome is pleasant and cordial. The menus, especially try the five-course one, a surprise and an excellent and affectionate choice of the chef. A well-revisited Sicilian cuisine with excellent raw materials. The breads are spectacular, the fruit of creativity and invention. The amuse bouche are a triumph of genius, without banality. The wine list would be good, even if a little essential. The recommendations on local wines are truly miserable, even if not entirely disheartening. Carricanti and Nero d'Avola are truly a small outrage to such elegant and refined cuisine. What can I say? Of course, it is a flaw of almost all Sicilian restaurants: indulging in what they think are the desires and tastes of customers who come to Sicily. Furthermore, the little bit of quality present in the wine list (Sicilian islands, Alto Adige, something French) is presented as inappropriate for the flavors offered. A real shame! Of course, it doesn't take much to change and improve. I forgot: I have already been here four times before: the cuisine is starting to fly high, really, the wines I remember were really better, in the past.

Recommendation of the house restaurant. You should treat yourself to great cuisine.

Ristorante che rispetto ad altri stellati ha più coperti e più affollamento in sala. Tuttavia lo staff e’ preparato per gestire il tutto. Lo chef sempre sorridente a guidare la brigata nella cucina con porta a vista. Il menù dei classici e’ un salto nella sua identità dalle entre che non sono altro che piccoli Street food (cannolo salato, arancino, minibao) all’amuse bouche che rielabora il classico arancia e finocchio. La Rosa di ricciola e ‘ spettacolo per vista e palato. L’uovo croccante il signature delle chef. Il tortello 40 tuorli commuove così come la ventresca di tonno mentre il maialino seppur buono forse alla fine del menu appesantisce. Sta bene il selz (tipico catanese) rivisitato come pre dessert come buono il dessert allwhite. Buoni gli accostamenti di vini ben proposti dal sommelier.