Inside the Mazzarò Sea Palace in Taormina, a restaurant is taking shape that breaks free from regional stereotypes: technical precision, a balance of flavors, top-quality ingredients, and a contemporary cuisine that looks beyond Sicily without ever betraying its roots.
“Do you know Willy?”. That question alone is enough to make you realize that at the Mazzarò Sea Palace, you’re not just stepping into a luxury hotel. You’re stepping into a story. Willy is the turtle-shaped rock that overlooks Mazzarò Bay and, like a silent presence, watches over the sea, the guests, but above all, those who live the hotel’s daily life. This, then, is the symbol of a place that makes hospitality a true sense of belonging. You realize this immediately thanks to Marilena Calabrò, the hotel’s director, who welcomes you with that rare warmth capable of instantly making a guest feel like part of the family.
In this atmosphere, suspended between elegance and warmth, Blum, the fine-dining restaurant at the Mazzarò Sea Palace, takes shape, having been completely renovated along with the hotel’s other spaces for the 2026 season. The redesign by the firm De.Tales does not chase after ostentatious luxury, but instead favors a continuous dialogue with the landscape. Soft lines, artisanal details, and references to the most authentic Sicily trace a natural path toward the sea. And Blum is likely the point where this philosophy finds its most coherent expression, the highest (and most exhilarating) wave to try to ride.
The restaurant’s name evokes the English word “bloom,” though here the dominant color is inevitably blue. The blue of the sea, the blue of the sky, the blue of Mazzarò Bay, which surrounds Blum. It is the perfect setting for the dishes of young chef Riccardo Fazio to truly come into their own.
Much more than just an Arnolfino
At Blum, the traditional conventions of fine dining are set aside. Dinner becomes lighter, more playful, and free from unnecessary formalities. What remains, however, is the substance—and what substance it is—that of one of the most interesting personalities in the new wave of Sicilian cuisine. His style, shaped by various distinguished experiences—including his time at Gaetano Trovato’s Arnolfo—is contemporary yet never self-referential. He starts with the local terroir, then studies and recontextualizes it, striving to go beyond the very concept of regional cuisine. France, Spain, Mexico, and the Mediterranean are Fazio’s main influences: the result is a culinary offering that refuses to be a prisoner of its roots, using them instead as a starting point. The essence of all this is captured in the statement that opens the restaurant’s menu: “We do not replicate the past: we study it, understand it, and translate it into the present”.
The extensive freedom granted to diners is also striking. There are no rigid set menus; instead, the chef crafts the dining experience together with the guests, allowing them to choose dishes from the tasting menus, even offering different menus for different people at the same table. This is an unconventional choice in contemporary fine dining, one that helps make the experience more accessible and welcoming without compromising its quality. The menus range from three to six courses, with prices between 130 and 190 euros, excluding wine.
What to Eat at Blum
Ready, set, go—and here’s the yellowtail served with lactose-free beurre blanc: Fazio focuses on precision and balance; the fish’s fat content is controlled, the savory notes remain elegant, while the citrusy undertones keep the dish in constant tension. But it is the fusillone with tomato, sea urchin, and wild garlic lard that immediately raises the bar, with a mouthwatering first course that tempts you to eat it again and again despite the boldness of its basic ingredients.
The standout dish of the meal, however, is another: the Mixed pasta soup with Ratta potatoes, veal sweetbreads, and black truffle. Here, the chef creates a wonderful interplay of textures, as the firmness of the pasta—deliberately left al dente—meets the almost creamy tenderness of the sweetbreads. That’s right: something that might seem intimidating on paper turns out to be the ultimate comfort food.
The pigeon breast and thigh ultimately underscores the strong culinary background behind Fazio. The breast and thigh are served with raspberries and potatoes, but the detail that truly captures the philosophy of this main course lies in the leg: the meat comes away from the bone in a single bite rather than remaining attached. We’re convinced that Trovato himself would appreciate it. The macaron served as a pairing is also very successful, adding a sweet and almost playful counterpoint.
As for the dishes, what stands out about Blum in general—and it bears repeating—is the absence of stiffness and coldness. The service is attentive, extremely courteous, and precise, yet never stiff. When it comes to wine pairings, Sicilian wines naturally dominate (Etna DOC and volcanic wines are inevitably the stars, alongside the region’s leading wineries), yet here too there is no closed-mindedness toward the rest of Italy and Europe. It is no coincidence that Blum has been featured in the leading industry guides and awarded numerous prizes, quickly establishing itself as one of the most compelling destinations for contemporary Sicilian haute cuisine.
The other dining options at the Mazzarò Sea Palace
A culinary ecosystem has sprung up around Blum, reflecting the new identity of the Mazzarò Sea Palace. The Armònia bistro, for example, reinterprets classic Sicilian cuisine with a contemporary twist, in a space where the interior and exterior seamlessly blend with the sea. Almarè Bar, on the other hand, is the hotel’s social hub: aperitifs with a view of the bay, original signature cocktails, and a relaxed atmosphere. Rounding out the offerings are the new panoramic wine bar, designed for private tastings and dedicated experiences for wine enthusiasts, but above all the brand-new Velvet rooftop lounge bar, the hotel’s panoramic terrace dedicated to chill dining and high-end mixology, featuring champagne, contemporary pizza, and one of the most breathtaking views of the entire Mazzarò Bay.
And in the end, it all comes back to Willy, to that initial feeling of having arrived somewhere different from anywhere else. Because this is a place where hospitality and cuisine speak the same language.
Contact
Blum Restaurant
Via Nazionale, 98039 Mazzarò ME
Phone: +39 0942 612112
