Philosophy

Philosophy

Harmony between tradition and experiment is the key to this restaurant.

The unusual combination of Chef Giuseppe Cannizzaro’s experience, once executive Chef of La Giara, whom during the Eighties brought an intenational glimpse of the classical cuisine in Taormina and the creative energy of the young Chef Gianluca Lizzio.

This synergy of elegance and freshness on the base of a great knowledge of food and wine gives birth to Al Duomo’s dishes: carefully clinging to traditional reciepes with absolute awarness of the raw materials the techniques and the skill of matching reaches our palates as a mixture of old emotions coming from the past but that have travelled through contamination , experimenting and creativity.

For example the pasta Norma becomes a home-made ravioli filled with fresh ricotta cheese previously baked and smoked personally by the chef; or the lamb is served and cooked in three different ways: a classical seared lamb chop, lamb cooked longly at low tenperature and then roasted and finally a lollipop of fried lamb in a mixture of different cereals.

The octupus is trapped in a cage of potato chips; the salt cod is hidden in a den made by a fragant “cannolo” wafer.

Every dish becomes a gustatory experience, in which the culinary Sicilian tradition melts with a new combination , each dish tells with a new language the millenary history of an island always able to amaze , fascinate and win thanks to it’s colours , fragrances and it’s savours.

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