The story
Dodici Fontane occupies a spot inside Villa Neri, a resort on the slopes of Mount Etna. Chef Elia Russo leads the kitchen, drawing on the volcanic territory’s raw materials while applying modern techniques. His cooking is described as the “atavistic gesture of women, the longing of the ancient dish that has become contemporary.”
Russo’s philosophy centers on entertaining the palate with diverse and contrasting flavors. He seeks surprising combinations using secret and local ingredients from organic farming, aiming to win guests over with the most genuine products of the land.
The restaurant offers three tasting journeys. The “Menu dei Ricordi” (Menu of Memories) includes dishes like marinated anchovies with house nduja and parsley oil, poached Sicilian hen egg with Jerusalem artichoke, and risotto with Siracusan lemon, scampi, yogurt and basil apple – a reflection of the chef’s personal story. The Land menu features veal tonnato with Sicilian anchovy colatura, carrot with hazelnut and miso, and beef cheek braised in red wine. The Sea menu highlights red shrimp with almond and caviar, smoked spaghetti with clams, and red mullet with Nebrodi truffle.
Each menu is available as a complete tasting (150€, 130€, 140€ respectively), and the wine list starts with Etna’s own labels before exploring further.
This commitment to authentic, contemporary Sicilian cooking has earned Dodici Fontane a Michelin Recommended award. The restaurant brings the flavors of the volcano to the table in a setting that feels both secluded and generous.
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