January 21-25
Chef Roberto Toro, Otto Geleng Restaurant, Grand Hotel Timeo, Taormina
At the heart of Chef Roberto Toro’s culinary philosophy lies a deep appreciation for the simplicity and authenticity of Sicilian cuisine. As Executive Chef of the Michelin-starred Otto Geleng at Grand Hotel Timeo, A Belmond Hotel, Taormina – he prioritizes locally sourced ingredients, incorporating over 80% from the island of Sicily.
Chef Toro’s dishes evoke the colors, scents, and flavors of his childhood, weaving personal memories and global culinary influences into a sophisticated expression of Sicilian gastronomy.
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Chef Roberto Toro’s lunch and dinner menus for Mandala Club showcase Sicilian cuisine with distinct offerings. Lunch features starters like caponata, stuffed artichoke, and seared langoustine, followed by rigatoni “alla Norma”, sea bass, and veal cheek, concluding with ricotta, tiramisu, and a lemon dessert.
The more extensive dinner menu adds sharing plates of codfish salad, octopus, and pasta, alongside individual starters mirroring the lunch options. Main courses also include basil and pecorino tortelli, while the dessert selection expands to include a sharing platter of traditional Sicilian pastries.
February 4-8
Chef Daniele Sera, Tosca Restaurant, Castello Di Casole, Tuscany
Executive Chef Daniele Sera champions a farm-to-table approach at Tosca Restaurant, located in the heart of Castello di Casole, A Belmond Hotel, Tuscany. Chef Sera emphasizes the use of hyper-seasonal, locally sourced ingredients, allowing the true flavors of the Tuscan terroir to shine.
His ever-evolving cuisine is a harmonious blend of tradition and innovation, with dishes crafted from a select few high-quality ingredients, including house-made pasta and bread, estate-grown wine, honey, and olive oil.
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Chef Daniele Sera’s menu honors Tuscan tradition with creativity and respect for raw ingredients. His dishes, based on fresh, seasonal produce, ensure authenticity and quality. This approach offers a culinary journey celebrating regional flavours, evoking lasting memories. Each dish centres on three main ingredients, enhancing even the simplest ones.
