St. George by Heinz Beck

1. Culinary Partnership Combining Michelin Expertise with Regional Passion
St. George by Heinz Beck is unique in that it represents a collaboration between the three-Michelin-starred chef Heinz Beck and the Calabrian-born executive chef Salvatore Iuliano. This partnership blends Beck’s refined, instinctive elegance with Iuliano’s passionate and colorful interpretation of Mediterranean cuisine, particularly highlighting Sicilian and Calabrian influences.

2. Location in an Early 20th-Century Villa with Stunning Views
The restaurant is housed within The Ashbee Hotel, an early 20th-century villa that retains the charm of a private house. Its terrace, adorned with palm trees, offers breathtaking panoramic views of the Straits of Messina and Taormina’s enchanting landscape, creating an idyllic and romantic dining atmosphere that is integral to the experience.

3. Exclusive Fine Dining Experience with a Focus on Local Ingredients and Modern Techniques
St. George offers a tasting menu that showcases meticulously crafted dishes celebrating local Sicilian ingredients combined with modern culinary techniques. The menu is designed as a gastronomic journey that balances traditional flavors with artistic presentation, complemented by a curated selection of Italian wines and exceptional service, earning it two Michelin stars.

The most honored or signature ingredients at St. George Restaurant by Heinz Beck in Taormina, based on their menu and culinary style, include:

• Ricci di mare (Sea urchin): Featured in dishes like spaghetti with salicornia, sea urchin, and olives, this ingredient highlights the restaurant's focus on fresh, local seafood and Mediterranean flavors.

• Pescato del giorno (Catch of the day, often bass or other local fish): Central to the secondi piatti, served with grilled lettuce, parsley, and anchovies, showcasing the freshness and quality of Sicilian seafood.

• 'Nduja: A spicy Calabrian cured pork spread used in tortellini with basil, almond, and cuttlefish, reflecting the regional influences and the chef's passion for Mediterranean ingredients.

• Olives: Used notably in the lamb loin crust and other dishes, olives emphasize the Mediterranean terroir and add depth to the flavors.

• Sicilian citrus fruits: Celebrated in a signature predessert recalling the island symbol Trinacria, these fruits bring brightness and a local touch to the dessert course.

These ingredients are significant as they represent the blend of local Sicilian produce and seafood with refined, modern culinary techniques characteristic of Heinz Beck’s cuisine, creating a unique and elegant dining experience that honors the region's culinary heritage.