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Therasia Resort on the Sicilian island of Vulcano

By Thursday, 29 September 2022 09:48

The highlights at Therasia Resort Sea & Spa on the Sicilian island of Vulcano include a new lobby and a new beach club on the Sabbie Nere beach.

Then there are the two new menus created by Chef Giuseppe Biuso at his Michelin-star restaurant il Cappero, and the exciting vegetarian experiments by Chef Davide Guidara at I Tenerumi.   

Walks along the shoreline

In addition to the infinity pool, which has views of the entire archipelago, and the two seawater pools for thalassotherapy with views of the islands of Panarea and Stromboli, the Beach Club on the Sabbie Nere black sand beach opened in June. With reserved cabanas and chaise lounges a few metres from the resort, it is connected by a private shuttle. The views include the nearby islands of Alicudi and Filicudi, and guests love to walk along the shoreline, and delight in the culinary delicacies in the hotel’s Grusoni restaurant.

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A gastronomic journey

In the new lobby architectural vaults frame large windows, bringing the sea and its colours inside the resort, while the two new tasting menus in the Il Cappero restaurant take guests on a gastronomic journey through the  flavours and perfumes of Sicilian traditions. Created by   Chef Biuso these dishes with their contemporary style, reveal the thousand nuances of the island that has seen dozens of different cultures and peoples cross it down the centuries.

Nuances of the gustatory spectrum

The I Tenerumi is the destination's first vegetarian restaurant. With this addition more emphasis is placed on a journey that has been ongoing for several years, and has led to the new 13-course tasting menu. Here there is no doubt that a vegetable-based cuisine can run the gamut of the gustatory spectrum thanks to technique and constant research. 

100% green energy sources

The I Tenerumi's relationship with nature is two-fold and is based on a sustainable approach thanks to the protection of biodiversity and the use of raw materials grown in the organic garden, which has recently been expanded with new varieties, as well as to using 100% green energy sources.

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