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

TATAKI DI MANZO  |  30
beef tataki, bernaise sauce and raspberries

UOVO POCHE' "CROCCANTE"  |  24
crunchy poached egg, sweet provola cheese and red mullberries

TORTELLODI PASTA ALL’UOVO  |  28
handmade egg tortello, caciocavallo cheese, black cherry and cocoa grue’

MAIALINO  |  34
roasted pig, kabayaki sauceand spring onion

Pre-dessert

MIELE, LATTE, FIENO  |  16
honey, milk, hay

Petit four

Tasting menù 100 perperson
We recommend the tasting menu to be chosen by the whole table.


... DI MARE

Our finger foods appetizer
Chef’s welcome

CRUDO DI GAMBERO ROSSO  | 30
rawredprawn*, coconut milk, green mandarinand sea urchins

ASTICE  | 34
seared lobster, turnips greens, scamorza cheese, sambala sauceandlime

SPAGHETTI DI PASTA FRESCA  | 32
handmade spaghetti, star anise bisque,raw langoustine and orange

BRANZINO  |  34
seared seabass, potato, ashinfusedevo oiland lemon

Pre-dessert

LIMONE, VERBENA, LIQUIRIZIA  | 16
lemon, verbena, licorice

Petit four

Tasting menù 120 perperson 

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

... CAVIALE e TARTUFO

“UMAMI, CHLOPHYLL, UNDERGROWTH”
The bright colors of the season and the aromatic shadowsof the undergrowth inspire new texture and brackish accents. Contrasts and suggestions.

Our finger foods appetizer
Chef’swelcome

PATATA  | 26
potato, eggs and caviar

PORCINI  | 28
porcini mushrooms, parmesan cheese, red fruits and truffle

PACCHERI  |  28
durum wheat paccheri pasta, lemon, saffron and caviar

FUSILLONI  |  28
durum wheat fusilloni pasta, soubise sauce, balsamic vinegar and truffle

ZUCCA  | 32
pumpkin, “passito” wine, foie gras, hazelnuts and truffle

Pre-dessert

RUCOLA, PISTACCHIO, YOGURT, CAVIALE  | 16
rocket, pistachio, yogurt, caviar

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