BOOK
CHIUDI
REQUEST A QUOTE
Image

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

Image

PERCORSO
"I CLASSICI DI ZASH"

For those who are approaching our idea of cooking for the first time

Finger street food welcome

Our amuse bouche

OUR BREAD
Durum wheat bread and Evo oil
7 cereals bread and Normandy salted butter
Mashed cherry tomato "capuliato" focaccia bun

ROSA DI RICCIOLA
Amberjack* fish carpaccio, avocado, mango, red beetroot
and jalapeno sauce
(D)

IL MIO UOVO CROCCANTE
Crunchy poached egg, mulberries and provola cheese
(C - A - G)

TORTELLO 40 TUORLI
Homemade egg tortello, parmigiano cheese fondue,
black cherry gel and truffle veal jus
(A - C - G - N)

VENTRESCA DI TONNO "ALLA BRACE"
Roasted tuna* belly, smoked eggplant, grapefruit, red onion and teriyaki sauce
(D - F - N)

MAIALINO SI FA IN DUE
Roasted pig "porchetta", mustard and honey, spinach and candied chili
Pulled pork, barbecue sauce and white cabbage
(A - L - N)

Seltz & Lemon

TOTAL WHITE
Cocoa, coconut, white coffee ice-cream and meringue

Petit four

Tasting menu 140 euro per person

The tasting menu is available for the whole table


For the complete allergens guidelines please download and read the PDF file of the Restaurant's Menù.

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 5 euro

PERCORSO "ESTATE"

Finger street food welcome

Our amuse bouche


OUR BREAD
Durum wheat bread and Evo oil
7 cereals bread and Normandy salted butter
Mashed cherry tomato "capuliato" focaccia bun

CAPASANTA ALLA CATALANA
Roasted scallop*, "cetrangolo" cucumber, peppers, tomato, red onion and crodino bitter
Scallop salad "catalana style"
(A - P - I)

RICORDO DI ISPICA
Beef tomato, buffalo stracciatella cheese, roasted eggplant, capers, basil, mint and raw tuna
(D - G)

ELICONI "served tepid"
Durum wheat Eliconi pasta, raw red prawn*, basil, almond, caviar and candied lemon
(A - B - D - H)

TAGLIOLINO AI RICCI DI MARE
Handmade Tagliolino pasta, beurre blanc sauce, chives, lemon and sea urchins*
(A - C - G - D)

BRANZINO IN VERDE
Baked seabass, green zucchini, tarragon champagne sauce and salmon eggs
Seabass tartare, zucchini flowers, wasabi and lime
(D - A - C - N)


Seltz & lemon

TORRONE
White almonds, anise biscuit and toasted dried fruit

Petit four


Tasting menu 150 per person

The tasting menu is available for the entire table

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

PERCORSO 5 PORTATE

Chef's choice eight-courses tasting menu

120 per person

PERCORSO 8 PORTATE

Chef's choice eight-courses tasting menu

190 per person

PERCORSO VEGETARIANO

Chef's choice eight-courses tasting menu

90 per person

ANTIPASTI

STEAK TARTARE "come una volta"  | € 40
Beef tartare, own condiments, potato and caviar
(D - G - C)

ROSA DI RICCIOLA | € 40
Amberjack* carpaccio, mango, avocado, beetroot and jalapeno
(D)

CAPASANTA ALLA CATALANA  | € 40
Roasted scallop*, "cetrangolo" cucumber, peppers, tomato, red onion and crodino bitter
Scallop salad "catalana style"
(A - P - I)

IL MIO UOVO CROCCANTE  | € 32
Crunchy poached egg, mulberries and provola cheese
(C - A - G)

RICORDO DI ISPICA  | € 38
Beef tomato, buffalo stracciatella cheese, roasted eggplant, capers, basil, mint and raw tuna
(D - G)

PRIMI PIATTI

TAGLIOLINO AI RICCI DI MARE  | € 42
Handmade Tagliolino pasta, beurre blanc sauce, chives, lemon and sea urchins*
(A - C - G - D)

TORTELLO 40 TUORLI  | € 40
Homemade egg tortello, parmigiano cheese fondue,
black cherry gel and truffle veal jus
(A - C - G - N)

PASTA MISTA "ALLO SCOGLIO"  | € 40
Durum flour Pasta mista, rockfish reduction, seafoods, "tenerumi" vegetables and toasted oregano breadcrumbs
(A - D - P - N)

PAPPARDELLE ALLO ZAFFERANO  | € 38
Homemade Pappardelle pasta, saffron, onion, Comté cheese and rosemary
(A - C - G)

ELICONI "servito tiepido"  | € 46
Durum flour Eliconi mista, basil pesto, almond, raw red prawn*, caviar and candied lemon
(A - B - D - H)

SECONDI

BRANZINO IN VERDE  | € 40
Baked seabass, green zucchini, tarragon champagne sauce and salmon eggs
Seabass tartare, zucchini flowers, wasabi and lime
(D - A - C - N)

VENTRESCA DI TONNO "ALLA BRACE"  | € 40
Roasted tuna* belly, smoked eggplant, grapefruit, red onion and teriyaki sauce
(D - F - N)

ASTICE* INDIA E MESSICO  | € 55
Roasted lobster*, Garam Masala chickpeas cream, butter chicken sauce, coriander and cashews
Avocado guacamole, mango, tomato, lime and lobster's tacos
(A - B - H - C)

MAIALINO SI FA IN DUE  | € 40
Roasted pig "porchetta", mustard and honey, spinach and candied chili
Pulled pork, barbecue sauce and white cabbage
(A - L - N)

FILETTO DI VITELLO "VINTAGE"  | € 50
Veal filet, potato, carrot, bearnaise sauce and green pepper veal jus
(C - G - N)