In pieno centro a Taormina, "perla" siciliana del Mar Mediterraneo, a pochi metri dal quattrocentesco Duomo, un austriaco cerca di coniugare la disciplina asburgica alla fantasia araba 
L'estro tranquillo di questo austriaco è stato di recente premiato con la prestigiosa stella Michelin 
Questo austriaco si chiama Andreas Zangerl, è nato in Tirolo dove ha frequentato la scuola alberghiera, quindi ha girato un pò il mondo, dove ha conosciuto tante cucine, per poi trovare a Taormina aromas, scents and colors that are nailed to house Grugno 
We had dinner outdoors, with sound fresh, Ginori plates, cutlery Sambonet type of baguette, and Ober Glass crystals Spigelau
look to the room indoors .. And now it begins 
An amuse bouche interned in a glass bottle with those who remind us that once preserved our mothers were at home. And in fact the ingredients and the construction of the dish immediately call a traditional Sicilian dish: Parmigiana. Revised by Andreas that has reduced the eggplant mousse, are placed on top of ass cherry tomatoes, and a froth of Parmesan cheese. To close a basil leaf and a bead fried eggplant with salt on the surface. Creating a play of textures and rich colors that attract you to the palate as well as the Parmesan, the mothers brought to the table on Sunday, but with a new light, in some sense rational, composed and ordered in his bottle, and not " Spans "and dripping with oil as it is photographed in the collective memory. A composure immediately catapult into the world of Andreas, the Austrian and Mediterranean fantasy order 
A Michelin star is earned not only the cuisine but also with a quality service. Here is the maitre, Stefano Lo Giudice, Taormina of 39 years in this House since its opening Grugno in 2001
And here is the sommelier, Giuseppe Privitera, Catania, 43, 20 of which are spent studying wine. He will build a path related to the tasting menu Andreas surprise that we take announces spend. On his right Ada
It starts with a prosecco Rive di San Floriano 2006, nice palate 
The basket of bread provides a classic baguette, cornettini, bread sticks, whole wheat bread with figs, walnuts and pistachios 
Indeed, the path wine starts now, with a Cataratto, variety very popular in Sicily that also grows spontaneously, now enhanced a little by all the island's most important wineries. Here is one proposed by Alessandro di Camporeale. A bouquet persistent, albeit with hints of fresh fruits that spell out the young
And here's salad of prawns on a bed of the Strait of wild greens with orange and grapefruit slices, julienne strips of cedar oil flavored with smoked bacon. On the palate the crunchiness of the bacon was unable to stem the fleshy prawn, nor the harshness of the natural raw prawn was able to be fully supported by hints of citrus 
do not know if it's normal star in a restaurant that a customer juice head of prawns held in the hand. Unfortunately this happened while I was photographed and I can not criticize the fact ..
Even my friend Greg looked at me puzzled ..
And here's a bit of seafood tapas. Looking from the left is a ball grouper stuffed with tuna, salmon eggs and a leaf of mint, and a grouper tartar with balsamic vinegar and boiled must. Sorbet on a spoon of fennel seeds, a close fried of Mediterranean fish with mayonnaise, lemon and capers. The remarkable scoop of grouper, perfect fried. A good plate is securely fitted to the international trend minimal / raw / fish & chips 
Right, potted meat mixed with fried asparagus, and its demiglass, foie gras with pears on a bed of mint leaves, cocoa beans with quails with wild berries and cream strawberries. Tribute to the tradition of good dish Nordic cuisine. For us, a Sicilian dish foreign 
Cold soup of peach and ginger dumplings with sheep cheese and roe made by Andreas. The liquid part, served cold, it runs smoothly in the direction along the palate uvula, then bursts into the cottage cheese, with its morbitezza to counter the sweetness and flavor of liquid fish. And finally the crown of diamonds: the roe, solid and tasty. Worlds that follow: the sea after the animal and plant after that. A great dish presented with elegance and efficiency 
Meanwhile, the sommelier involved with another white. Haermosa Masseria del Feudo di Grotta Rossa. A Chardonnay with a good balance of alcohol. These Notes floral and fruit tend to mature 
ravioli stains dried beans with shrimp sauce and grilled radicchio and celery, with Ragusa with 12 months of seasoning. Leggerrissima pasta ravioli of langoustine and excellent cooking that allows you to grasp the freshness 
And here a great fillet of fish with crispy datterini tomatoes, capers, mozzarella and fresh pea pods (those large, flat green. These bean pods with left blank). Accampagnato a tuna sauce with baby zucchini (the cylindrical tip in the sugar peas) 
Because of my limited knowledge of fish, when I was given that the thread came from a Marzipan I asked about, so before the sommelier and maitre d 'then they took me to the table both sites superinformati books on the subject. It was like being back at the University! For the record it is a fish soup called , because of the little and large fleshy spiny . But Andreas has cooked on the same skin temperature and overcontrol, turning the frog into a prince ..
Dessert: white chocolate parfait with berries and strawberry sauce with pistachios and sprinkled with cocoa and a pod .. I must remember to suggest to pay homage to Andreas about the desserts, a bit more in this island tradition that your pastry is his greatest pride 
When this leave us with a maitre spirits. Gregory asks for a rum with at least 20 years of age .. I would disappear .. but perhaps I exaggerate .. Meanwhile, Andreas 
approaches Gregory with his helmet in his hand .. Quiet is just to say hello, while we applaud the resplendent hospitality.
L'estro tranquillo di questo austriaco è stato di recente premiato con la prestigiosa stella Michelin Questo austriaco si chiama Andreas Zangerl, è nato in Tirolo dove ha frequentato la scuola alberghiera, quindi ha girato un pò il mondo, dove ha conosciuto tante cucine, per poi trovare a Taormina aromas, scents and colors that are nailed to house Grugno We had dinner outdoors, with sound fresh, Ginori plates, cutlery Sambonet type of baguette, and Ober Glass crystals Spigelau look to the room indoors .. And now it begins An amuse bouche interned in a glass bottle with those who remind us that once preserved our mothers were at home. And in fact the ingredients and the construction of the dish immediately call a traditional Sicilian dish: Parmigiana. Revised by Andreas that has reduced the eggplant mousse, are placed on top of ass cherry tomatoes, and a froth of Parmesan cheese. To close a basil leaf and a bead fried eggplant with salt on the surface. Creating a play of textures and rich colors that attract you to the palate as well as the Parmesan, the mothers brought to the table on Sunday, but with a new light, in some sense rational, composed and ordered in his bottle, and not " Spans "and dripping with oil as it is photographed in the collective memory. A composure immediately catapult into the world of Andreas, the Austrian and Mediterranean fantasy order A Michelin star is earned not only the cuisine but also with a quality service. Here is the maitre, Stefano Lo Giudice, Taormina of 39 years in this House since its opening Grugno in 2001 And here is the sommelier, Giuseppe Privitera, Catania, 43, 20 of which are spent studying wine. He will build a path related to the tasting menu Andreas surprise that we take announces spend. On his right Ada It starts with a prosecco Rive di San Floriano 2006, nice palate The basket of bread provides a classic baguette, cornettini, bread sticks, whole wheat bread with figs, walnuts and pistachios Indeed, the path wine starts now, with a Cataratto, variety very popular in Sicily that also grows spontaneously, now enhanced a little by all the island's most important wineries. Here is one proposed by Alessandro di Camporeale. A bouquet persistent, albeit with hints of fresh fruits that spell out the young And here's salad of prawns on a bed of the Strait of wild greens with orange and grapefruit slices, julienne strips of cedar oil flavored with smoked bacon. On the palate the crunchiness of the bacon was unable to stem the fleshy prawn, nor the harshness of the natural raw prawn was able to be fully supported by hints of citrus do not know if it's normal star in a restaurant that a customer juice head of prawns held in the hand. Unfortunately this happened while I was photographed and I can not criticize the fact .. Even my friend Greg looked at me puzzled .. Unfortunately I also saw Andreas, but the benevolent grin did not make me feel too embarrassed .. 
Meanwhile it was time for a Etna Bianco 2006, Tenuta Terre Nere. A loader on its own, full of flavor, featuring wines that are born and, therefore, owe their name to one of the most famous volcanoes in the world 
Meanwhile it was time for a Etna Bianco 2006, Tenuta Terre Nere. A loader on its own, full of flavor, featuring wines that are born and, therefore, owe their name to one of the most famous volcanoes in the world And here's a bit of seafood tapas. Looking from the left is a ball grouper stuffed with tuna, salmon eggs and a leaf of mint, and a grouper tartar with balsamic vinegar and boiled must. Sorbet on a spoon of fennel seeds, a close fried of Mediterranean fish with mayonnaise, lemon and capers. The remarkable scoop of grouper, perfect fried. A good plate is securely fitted to the international trend minimal / raw / fish & chips 
Andreas knows the territory better than most Sicilians, as Darwin studied the Galapagos Islands, as Andreas has carefully identified the treasures of this island beloved by Nature
Right, potted meat mixed with fried asparagus, and its demiglass, foie gras with pears on a bed of mint leaves, cocoa beans with quails with wild berries and cream strawberries. Tribute to the tradition of good dish Nordic cuisine. For us, a Sicilian dish foreign Cold soup of peach and ginger dumplings with sheep cheese and roe made by Andreas. The liquid part, served cold, it runs smoothly in the direction along the palate uvula, then bursts into the cottage cheese, with its morbitezza to counter the sweetness and flavor of liquid fish. And finally the crown of diamonds: the roe, solid and tasty. Worlds that follow: the sea after the animal and plant after that. A great dish presented with elegance and efficiency Meanwhile, the sommelier involved with another white. Haermosa Masseria del Feudo di Grotta Rossa. A Chardonnay with a good balance of alcohol. These Notes floral and fruit tend to mature ravioli stains dried beans with shrimp sauce and grilled radicchio and celery, with Ragusa with 12 months of seasoning. Leggerrissima pasta ravioli of langoustine and excellent cooking that allows you to grasp the freshness And here a great fillet of fish with crispy datterini tomatoes, capers, mozzarella and fresh pea pods (those large, flat green. These bean pods with left blank). Accampagnato a tuna sauce with baby zucchini (the cylindrical tip in the sugar peas) Because of my limited knowledge of fish, when I was given that the thread came from a Marzipan I asked about, so before the sommelier and maitre d 'then they took me to the table both sites superinformati books on the subject. It was like being back at the University! For the record it is a fish soup called , because of the little and large fleshy spiny . But Andreas has cooked on the same skin temperature and overcontrol, turning the frog into a prince .. The belly, balding, and some other defect that seems to emerge with regard to my person, looking at the photos, they would not be because I will make a quick weight loss diet and a preoccupation riscostituente aimed at thickening the hair, so as to recover the ancient beauty .. 
The wine sommelier presents us with a last name, binomial, which denounces the double parentage arising from the union between the company and the manufacturer La Valentina Stefano Inama Veneto. This is a Montepulciano d'Abruzzo '99,'s extremely hot and tannic on the palate. Perhaps a note a little higher in the evening concert 
And here is the seventh and last course before dessert first. Pigeon breast with foie gras and red wine sauce, vegetables with reduced composition of citrus sauce. Another foreign dish, although citrus fruits are made in Sicily .. Pre 
dessert: creme brulee licorice. Nothing to envy our Must Sicilian ...
The wine sommelier presents us with a last name, binomial, which denounces the double parentage arising from the union between the company and the manufacturer La Valentina Stefano Inama Veneto. This is a Montepulciano d'Abruzzo '99,'s extremely hot and tannic on the palate. Perhaps a note a little higher in the evening concert And here is the seventh and last course before dessert first. Pigeon breast with foie gras and red wine sauce, vegetables with reduced composition of citrus sauce. Another foreign dish, although citrus fruits are made in Sicily .. Pre dessert: creme brulee licorice. Nothing to envy our Must Sicilian ... Dessert: white chocolate parfait with berries and strawberry sauce with pistachios and sprinkled with cocoa and a pod .. I must remember to suggest to pay homage to Andreas about the desserts, a bit more in this island tradition that your pastry is his greatest pride When this leave us with a maitre spirits. Gregory asks for a rum with at least 20 years of age .. I would disappear .. but perhaps I exaggerate .. Meanwhile, Andreas approaches Gregory with his helmet in his hand .. Quiet is just to say hello, while we applaud the resplendent hospitality. 
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