At BLUM, classical mindsets and concepts of fine dining fall away. The experience becomes playful, like the table design. A relaxed ambience, unencumbered by excessive rituality. The substance remains, with Riccardo Fazio’s cuisine accompanying the guest on a journey into territories that are ever new.
BLUM IS DISRUPTION.
The transparent tables seem to be resting on the water, welcomed by a platform balanced on the crashing waves. In front there is only the sea, the private beach and the unspoilt nature of Mazzarò Bay. Behind it is Taormina, the pearl of eastern Sicily, commanding a view of the coastline from above and looking toward Mount Etna.
Technique
One taste, above all, distinguishes Riccardo Fazio’s dishes, the acidic, citrusy, fresh side that finds space in unusual combinations such as those he proposes on the menu at BLUM, which never loses sight of its home territory but contextualises it in a broader dimension and in an altogether contemporary mode. Like the ravioli, a dish that is not Sicilian by origin. Yet inside we find vegetables such as wild chicory, endive and a sauce with Tuma Persa, a cheese now rare on the island, the entire creation accompanied by mullet roe botargo. Eel, on the other hand, is marinated in yuzu and non-alcoholic apple cider, whereas the alcoholic part comes from Calvados. It is then cooked in a Kamado grill that lends it a barbeque flavour, and it is presented with Granny Smith sauce and a potato mille-feuille.