The Mediterranean is the birthplace of flavors and aromas that have come together in perfect harmony in the beating heart of the island of Vulcano, where the vegetarian restaurant I TENERUMI, headed by the young chef Davide Guidara, has emerged. His experimental cuisine based on vegetables, emphasizing elegance, quality, originality and freshness in each individual product, creates the most unexpected sensations.
I TENERUMI was awarded a Michelin star in 2022, as well as a green star for Sustainable Gastronomy. And in 2023 Davide Guidara won the Michelin Best Young Chef title.
The philosophy of I TENERUMI supports and protects the environment throughout the entire supply chain, using vegetables grown in restaurant’s vegetable garden, using organic ingredients and harnessing the power of its solar and photovoltaic systems.
At the age of 22, Davide had his first experience as a chef at the 4-star hotel Eolian Milazzo, where he received his first response in “Marziani a Milazzo” by Carlo Passera, and just a few months later won the “Best in Sicily” award from “Cronache di Gusto”. Continuing his activity at the SUM restaurant in Catania, Davide experimented and honed what became his vision of cuisine: minimalism, essentialism and umami. There he received several awards such as “Best Under 30” by Gambero Rosso, “Cuoco del Futuro” by S. Pellegrino and Acqua Panna, as well as the “Vent’Anni” award from Identità Golose.
After stepping at the helm of I TENERUMI he received the “Experiments in the Kitchen” award from Identità Golose, which is due to his extensive research on vegetables, which he conducts in collaboration with the University of Messina.
Following recommendation, we arrived at this “oasis of flavor and respect for the environment”, as I TENERUMI is called, before sunset so we could catch the spectacular sunset over the Aeolian Islands and the Faraglioni cliffs.
In his tasting “Tenerumi Menu” Davide Guidara presents the most daring and original readings of vegetable dishes.
-Trunzu cabbage and rocket
-Celery salad
-Cucumber and almonds
-Asparagus and egg yolk
-Datterino tomato
-Tomato salad — served alongside with Bread selection and vegan butter
Davide founded a new vegetable cuisine movement under the brand “Cook More Plants”, which aims to rethink the world of vegetables in terms of avant-garde auteur cuisine and spreading vegetable culture to show the best it has to offer. All this research led to the creation of “Manifesto di Nuova Cucina Vegetale”.
-Courgette, garlic and mint
Using techniques such as fermentation, marinating, oxidizing and smoking Davide demonstrates a true mastery of flavoring vegetarian dishes that will leave lasting memories and make you banish any nostalgia for meat.
-Beetroot
-Roasted bell pepper
-Cosaruciaru, pistachio and lemon
-Seven days radicchio
-Onion and capers
Most of the vegetables are grown on Vulcano Island, but there are some exceptions — roasted onion halves sauteed with garlic and lemon, and potato millefeuille with potato cream and bourrée blanc seasoned with chopped parsley stalks.
-Grilled cardoncello
-Rocket and mango
-Potato Millefeuille
Sweet part is presented with refreshing and light pre-dessert as well as Cloudy brioche served with mango ice cream, made from Sicilian mangoes.
Dishes are accompanied by equally amazing drinks (mainly non-alcoholic options), kombucha, tepache, cordials, exquisite cocktails using infusions of the island’s herbs — sage, rosemary and peppermint.
The wine list is dedicated exclusively to sparkling wines, with a wider selection of nearly 1,000 wines, many from the region but also from around the world, available on request.
I Tenerumi
Address: Therasia Resort Sea & Spa, 98050 Vulcanello, Sicilia, Italy
Instagram: @tenerumi_restaurant
Text: Marina Timo
Photo courtesy: EATWEEKGUIDE
