Shalai

There are four tasting menus, one according to the chef's inspiration and another linked to the sea, with dishes that can all also be chosen à la carte: we, among many, will not forget either the risotto mantecato alla provola with lemon, wild herbs and black truffle, or lumie di Sicilia, the lemon absolute with which we ended a dinner to remember.

A kitchen as a laboratory: seafood handled with blast-chilling standards

• Shalai's restaurant is described as the laboratory of Chef Giovanni Santoro, with a focus on precise raw material selection and technique.
• The fish arrives daily from local markets and is prepared using the most modern blast-chilling standards for both cooked and raw preparations.

A historic 19th-century mansion on Mount Etna that houses a Michelin-star restaurant

• The dining room sits inside a historic 1800s mansion in Linguaglossa, now a boutique hotel with carefully preserved architectural details like frescoed ceilings and original 19th-century tiles.
• The setting blends the heritage of the Sicilian noble residence with contemporary design, creating a unique atmosphere for the Michelin-star experience.

A wine cellar dedicated to Etna and Sicilian terroir, adjacent to the hotel

• Shalai's cellar is located next to the boutique hotel and stores hundreds of bottles that celebrate the territory and Etna's vineyards.
• The wine program highlights Etna wines and other regional labels, marrying the terroir with the dining experience.

Signature Ingredients

• Meats from native Sicilian farms: The restaurant places its emphasis on precious meats selected from indigenous farms, sourced through the Pennisi family’s prestigious family butcher. This sourcing is described as a maniacal pursuit of the highest-quality raw material, with the meats coming from local, native stock around Mount Etna and Sicily. The kitchen brigade processes these meats following the highest qualitative standards, and they appear across the menu in both cooked and raw preparations, representing the terroir and authenticity of the region. Why it's signature: The emphasis on locally sourced, native breeds and the family-butchery network makes these meats a defining element of Shalai’s culinary identity and its connection to Etna’s landscape.
• Seasonal vegetables from small local producers: Vegetables are always in season and carefully controlled, harvested from small producers who supply the restaurant with peak freshness and flavor. These vegetables act as the natural counterbalance to meat and fish, anchoring dishes in Sicilian seasonality and sustainability. Preparation varies by dish, allowing raw, lightly cooked, or regionally inspired techniques to highlight flavor and texture. Why it's signature: The commitment to seasonality and terroir-based farming underscores a deep bond with the land and the Etna region, a distinctive element of Giovanni Santoro’s cuisine.
• Local daily seafood (pescato locale): Fish arrives daily from local markets and is treated both cooked and raw, with modern blast-chilling techniques to preserve freshness. The seafood component reflects the immediate coastal proximity of Sicily and the restaurant’s philosophy of clean, precise preparation that respects the intrinsic quality of the catch. Why it's signature: The daily, locally sourced seafood, combined with careful handling and dual preparation methods, demonstrates Shalai’s mastery of balancing sea and land influences, a hallmark of Chef Santoro’s menu.

Degustazioni (Tasting Menus)

• Leggende di Terra — €130 per person
• Genti di Mare — €130 per person
• Mongibello — €150 per person
• Fai tu Giovanni — €170 per person

A La Carte (portate)

• 2 portate — €70 (excludes dessert)
• 3 portate — €100 (excludes dessert)

Signature dishes

• Lumìa — dessert (assoluto di limone) — price not available