Zash In Riposto

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.

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.