Stella Michelin 2024 - Chef Giuseppe Raciti


Riposto (CT)

In an intimate and cozy place, where time has stopped, it is possible to give space to sounds, smells and tastes of nature. And so it is that around and inside the tank, where once the wine was fermented, the small and suggestive restaurant is inserted. This is the "SLOW" dimension of flavors, space and time, where you can be carried away by hidden atmospheres and genuine flavors. In this scenario the chef Giuseppe Raciti, Michelin star in 2024, and his staff create new culinary stories, in that unique and unreachable combination of creativity, tradition and territory.


Weekly opening

Lunch and dinner

Closing date

Tuesday, in low season


Archi - Riposto, CT
Strada Provinciale 2/I-II n.60
Tel +39 095 7828932
Cel +39 3472765552
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The cellar

Etna wine, a millennia long tradition

At the Zash restaurant ample space is devoted to wine, as it was made for decades in the ancient millstone. Today the wine list is open to different tastes and sensibilities, and is based on a careful selection of the best Etna producers, the terroir of the wine to which Zash belongs, with the local vines, Nerello Mascalese and Carricante.

Lounge Bar

At the entrance of the ancient millstone

Il lounge bar di Zash è la sosta ideale per un aperitivo o un cocktail dal Gin Tonic allo Spritz nella migliore tradizione italiana e continentale. Atmosfera intima e accogliente, comodi divani, selezione di grandi distillati, dal Rum al Whisky, con alcune pregiate bottiglie della selezione Samaroli, senza dimenticare i classici italiani, la grappa ed il brandy, con etichette di eccellenza.

of real class


Giuseppe Raciti
Giuseppe RacitiChef
The story of chef Giuseppe Raciti is an intense one. In 2014 he began his cooking experience as a chef at Zash. The great professionalism and the remarkable technical skills demonstrated in this role are rewarded in 2017 when he is awarded the title of best emerging chef under 30 in Southern Italy. And in 2019 he received the first Michelin star for his work at the Zash restaurant.


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