BOOK
CHIUDI

THE CHEF
GIUSEPPE RACITI

In ZASH's cuisine there is all my passion: to light up your culinary curiosity and to satisfy your gastronomical dreams.


Giuseppe Raciti
Michelin Star 2019 with Zash Restaurant

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IL PERCORSO

Seven courses choosen by our chef, to understand the pure philosophy of ourcuisine.

140 per person

We recommend the tasting menu to be chosen by the whole table.


We invite guests to inform the dining room staff about any food intolerance or allergy before ordering.

* The product could be frozen The fish destined to be eaten raw has undergone an anti-anisakis treatment according to the HACCP regulation. Some products in this menu may have been treated in full compliance with the "Cold Chain" as required by reg. CE 1169/11. Information on the presence of substances or products that cause allergies is available by contacting the service personnel .

Cover 5 euro / Water 4 euro

DI TERRA

Our finger foods appetizer

Chef’s welcome

GUANCIA DI MANZO |  28
beef cheek, Jerusalem artichoke, red wine, artichokes, star anise and cinnamon

UOVO POCHE' "CROCCANTE"  |  26
crunchy poached egg, sweet provola cheese and red mullberries

TORTELLO DI PASTA ALL’UOVO  |  30
handmade egg tortello pasta, caciocavallo cheese,black cherry and black truffle

MAIALINO* |  34
roasted pig, teriyaki sauce, turnip greens and spring onion

Pre-dessert

CIOCCOLATO  |  16
chocolate, milk, hazelnut, berries and cardamom

Petit four

Tasting menù 110 per person
We recommend the tasting menu to be chosen by the whole table.

DI MARE

Our finger foods appetizer

Chef’s welcome

GAMBERO ROSSO*  | 32
raw red prawn*, green apple, celery, yuzu, and wasabi

CAPASANTA  | 30
scallop, cauliflower, vanilla, lime and tuna roe

CAVATELLI “FATTI A MANO”  | 34
handmade Cavatelli pasta, potato, lobster, honey, chilli and “cavolicelli” sicilian vegetables

BRANZINO  |  36
seared seabass, savoy cabbage, sea food and ginger

Pre-dessert

AGRUMI  |  16
orange, sweet ricotta cheese, mandarin and pistacho

Petit four

Tasting menù 120 per person 

We recommend the tasting menu to be chosen by the whole table

IN GIRO PER L’ITALIA

Our finger foods appetizer

Chef’swelcome

SICILIA  | 24
broad bean cream “macco di fave”, goat robiola cheese and sea urchins*

CAMPANIA “la pizza”  | 28
veal tartare, ash infused olive oil, scamorza cheese, tomato and oregano

TOSCANA  |  30
langoustine*, borlotto bean, lard and black cabbage

EMILIA ROMAGNA |  28
homemade egg lasagnetta pasta, hand cutted lamb ragout, spicy Lambrusco wine reduction and parmesan cheese

LOMBARDIA |  32
veal Milanese cutlet, gorgonzola cheese, sweet and sour vegetables Giardiniera and raspberry

Pre-dessert

VENETO | 16
soft cheese Mascarpone, coffee, tonka bean and meringues

Petit four

Tasting menù 130 per person
We recommend the tasting menu to be chosen by the whole table.