Zash

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.