In the very touristic, beautiful town of Taormina, with its impressive panorama of the Mediterranean – albeit overrun and exploited with a depersonalized ambience of pure, hard business – this solid, cosmopolitan restaurant is hidden. To the town and, certainly, to the clientele, chef Andreas Zangerl, Austrian by birth and forged in kitchens from all over the world, is anything but a stranger. His training, character and taste make him a loyal advocate of Central European cuisine with a markedly French influence. His erudite, technical and refined style is what distinguishes him.
