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You can trust us!

To guarantee you a stay in guaranteed safety, respect, hygiene and cleanliness.

We look forward to welcoming you! Zash Country Boutique Hotel

Maximum safety and respect and the maximum guarantee of hygiene and cleanliness.
  • A warm welcome with a hidden smile and an automatic infrared camera for fever detection if needed.
  • All surfaces and contact points are cleaned and disinfected several times a day (disinfection, cleaning with ozone method, steam cleaning)
  • Plenty of space available in all outdoor areas. We offer you many possibilities to withdraw and distance yourself from other guests in all areas

RELAX & FITNESS

  • Numerous activities in nature directly from the hotel: cycling, hiking, walking and running, fitness and workouts
  • Massages and treatments in the treatment room

GOURMET & SUITES

  • All of our dining areas are large enough to leave plenty of action and free space, breakfast / lunch / dinner outdoors when possible or room service on request
  • 100% nature - Our Michelin star chef Giuseppe Raciti will spoil you with fresh, regional and high quality products
  • Private pool villas offer plenty of space and privacy with a private pool and some even a spa within the suite
your safe stay
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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.