Zash

The story

Zash Giarre – Michelin-Starred Seasonal Dining in a Sicilian Palmento

Zash, Giarre – Michelin-Starred Seasonal Dining in a Sicilian Palmento

At Zash, the restaurant is not an afterthought; it is the heart of a country boutique hotel that grew from a restored 19th-century palmento – a traditional Sicilian wine press. The dining room itself sits inside the stone vat where grapes once fermented, a space the New York Times described as a place of “sustainable rebirth and culinary heritage on a volcanic island.”

Chef Giuseppe Raciti leads the kitchen, and in 2026 his work earned a Michelin star. His cooking is deeply seasonal, drawing from the volcanic soils of Mount Etna and the surrounding Sicilian landscape. The menu changes with the rhythm of the harvest, and there is no fixed script: each dish is a new story, built from local ingredients, tradition, and a quiet, confident creativity.

The atmosphere is intimate and unhurried. Zash calls it a “slow dimension of flavors, space and time.” Meals unfold in a setting where the only interruptions are the sounds of the countryside – the rustle of leaves, the distant hum of the volcano. The wine list is interesting, with a strong focus on Etna’s own labels, many from small producers.

Guests can choose a tasting menu or dine à la carte, always with the option of sitting outdoors when the weather permits. The restaurant also offers private chef experiences and catering, but the core experience remains the same: a direct, respectful encounter with Sicilian ingredients, prepared without fuss.

The Michelin star is a recognition of consistency and high quality, but Zash wears it lightly. What matters more is the sense of place – the scent of zagara (orange blossom) drifting from the garden, the black lava stone underfoot, the memory of wine that once filled the room. Here, seasonal cuisine is not a trend; it is the only way to cook.