The story
Perched on the island of Vulcano, Tenerumi is a rare culinary achievement that proves plant-based ingredients belong at the highest level of fine dining. As a two-Michelin-star destination, the restaurant elevates humble produce into an art form through a creative tasting menu that challenges traditional expectations. The kitchen demonstrates significant technical mastery, transforming vegetables into refined, meat-like dishes that surprise the palate.
Creator *Cosa mangiamo oggi?* highlights this ambitious approach, noting that every course serves as a creative masterpiece defined by its unique textures. Diners are guided through a sophisticated progression of flavors, ranging from the intricate Giardino Invernale, Pane e Burro, and Tartelletta di Barbabietola ed Erbe Miste to the savory Lenticchia al Pepe and Patata Sfogliata con Cremina di Fondo. The experience concludes with a refreshing Meringa al Limone con Spumone, cementing the restaurant's status as a must-visit for plant-based innovation.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 10 dish mentions say about the food
Tenerumi’s standout dish is the Carruba, praised for its depth and simplicity, while the overall vibe is one of refined, sun-drenched elegance.
“We've arrived at the first dessert that looks like chocolate, but it's actually carob. The sensation, however, is that of chocolate. You know what it reminds me of? Mars.”
What creators say
1 creator has covered Tenerumi. Most active: Cosa mangiamo oggi?
Tenerumi is a two-Michelin-star vegetarian restaurant on the island of Vulcano where chef Davide Guidara transforms vegetables into astonishing, meat-like dishes in a creative tasting menu.
Dishes mentioned
Giardino Invernale
This is the winter garden — four vegetables preserved in four different ways that prepare your palate for what's coming: acidic, crunchy, with a fatty element that makes everything even more indulgent. In other words, they make you hungry. The first service doesn't happen on a traditional plate, but on a real cauliflower coated in beeswax.
- Zucchina alla Scapece
Datterino Cotto nella Calce
A cherry tomato cooked in lime, marinated, served with a cherry tomato sauce with lactic acid and concentrated red wine. It has the consistency of a stone, but luckily you don't have to eat it in that phase — it's further worked. Don't ask me how, but in the end you have a pizza marinara in your mouth.
Pani e Burro
A bread and butter situation. Again tomato is the protagonist, but in a completely different guise. A creamy and fresh base with basil panna cotta underneath pushes a lot. Here we need to do a scarpetta and luckily the bread doesn't run out. You know by now, I use bread in a certain way, Franci in another, and with a grissino of this shape I couldn't resist an artistic shot.
Tartelletta di Barbabietola ed Erbe Miste
A tartlet with beetroot and mixed herbs. I know that when I bite it it will shatter in my hand.
