Tenuta di Castellaro is proud to welcome a new gastronomic experience with the opening of the Castellaro Bistrot, officially debuting on April 21st. This new chapter reinforces the estate’s commitment to excellence and the enhancement of the local territory, now through a refined and innovative culinary offering.
Castellaro Bistrot© Benedetto Tarantino
At the helm of the bistrot is Chef Giacomo Caravello, whose modern culinary approach stands out for its research, evolution, and deep connection to the roots of Sicilian tradition. His philosophy embraces a contemporary vision of tradition, reinterpreting authentic ingredients in an innovative way while remaining firmly grounded in the essence of local cuisine.
“Energy, enthusiasm, vision, and territory: these are the words that perfectly sum up the path that led us to enthusiastically embrace the launch of the new Castellaro Bistrot” says Giacomo Caravello, born in Milazzo in 1989. He trained at La Montecchia with the Alajmo family and worked alongside Martina Caruso at the Signum from 2014 to 2018, before returning to Balìce, his hometown project, in 2019.
“The great work carried out by Massimo Lentsch over the years on the island of Lipari has demonstrated the foresight to believe in a truly unique place, one to which I feel a strong connection both geographically and professionally. Our goal is to speak of the territory, through the dishes, the atmosphere, and the volcanic energy these islands exude. For me, it’s an exciting challenge as a chef, as an entrepreneur, and as an adopted son of this archipelago. We can’t wait to welcome you.”
A sensory journey through territory and seasonality
The Castellaro Bistrot menù – open for tasting and light lunch during the day, and à la carte dinner in the evening – is a tribute to the biodiversity of the Aeolian archipelago, with a careful selection of local and seasonal ingredients.
The dishes are built around core elements of Aeolian culinary tradition, enhanced through modern techniques and creative combinations. Key ingredients include capers, cherry tomatoes, wild fennel, basil, red prawns, lobster trap shrimp, eggplant, mussels, and almonds each chosen to reflect both the region and the culinary identity of the Bistrot Castellaro.
An immersive experience of wine and cuisine
Castellaro Bistrot will offer the perfect setting for a complete food and wine journey, where the labels of Tenuta di Castellaro, the Etna DOC wines by Massimo Lentsch, and selected vintages from renowned French vignerons will pair harmoniously with Chef Caravello’s creations.
Each dish will be thoughtfully crafted to enhance the characteristics of the wines, creating pairings designed to elevate aromas, flavors, and textures.
The opening of the bistrot represents another step in Tenuta di Castellaro’s ongoing mission to deliver high-quality experiences that engage guests in a celebration of the Aeolian landscape, culture, and culinary tradition.
A design-forward Bistrot
Designed in collaboration with architects Michele Giannetti and Alessandro Dalpiaz of Dalpiaz Giannetti Architekten (Hamburg), Castellaro Bistrot reflects the same architectural language as the winery’s iconic mushroom pillars, featuring columns created with polystyrene formwork.
These elements were transformed into art installations by artist Luigi Radici, who also personalized the walls of the barrique room. The elevator acts as a wind tower, while an open-air show kitchen sets a welcoming and refined tone, ideal for showcasing culinary craftsmanship.