{"id":6579,"date":"2024-03-29T22:01:29","date_gmt":"2024-03-29T22:01:29","guid":{"rendered":"https:\/\/www.doric.it\/il-percorso-gastronomico-del-ristorante-ambrosia\/"},"modified":"2026-10-20T13:52:17","modified_gmt":"2026-10-20T13:52:17","slug":"the-gastronomic-journey-of-ambrosia-restaurant","status":"publish","type":"page","link":"https:\/\/www.doric.it\/en\/the-gastronomic-journey-of-ambrosia-restaurant\/","title":{"rendered":"The gastronomic journey of Ambrosia Restaurant"},"content":{"rendered":"\t\t
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We tell the story of Sicily at Doric<\/span><\/div>\t

\n\t The gastronomic journey of Ambrosia Restaurant\t <\/h1>\t
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an experience with the fragrance of history<\/span><\/p>\t <\/div> <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Food and Nectar of the Gods<\/span><\/div>\t

\n\t Authentic culinary tradition at Ambrosia Restaurant, inside Doric Boutique Resort\t <\/h3>\t
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At Doric Boutique Resort, the gastronomic journey of Ambrosia Restaurant tells the story of Sicily: a land that has always been a crossroads of cultures and traditions, giving rise to an authentic, rich and deeply distinctive cuisine.<\/span><\/p>

Every dish is born from the celebration of local and seasonal ingredients sourced from our vegetable garden, our farm and producers in the surrounding area: pistachios, almonds, olive oil and aromatic herbs that capture the most genuine scents and flavours of the island.<\/span><\/p>

Sustainability is an integral part of this philosophy: we favour zero-kilometre produce and have adopted an innovative phytodepuration system that allows water to be naturally reused, in respect of the environment and of the balance of the landscape.<\/span><\/p>

At Ambrosia, tradition and contemporary vision meet in a sensory journey through scents, colours and authentic flavours, delivering a gastronomic experience deeply rooted in our land.<\/span><\/p>\t <\/div> <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t

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\n\t It is with gre at pleasure that we present our culinary delights\t <\/h4> <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Starters<\/span><\/div> <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Tuna trilogy (4,6,8,9)\t\t\t\t\t\t\t\t<\/span> <\/h6>\n
<\/div>30,00<\/span> <\/div>

Tuna tartare with green apples marinated in Sicilian citrus, seared tataki with\ncandied celery, bottarga mayonnaise, red onion, smoked tuna with misticanza salad, and berries.<\/p> <\/div>\n <\/div>

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Crunchy Egg (1,3,7)\t\t\t\t\t\t\t\t<\/span> <\/h6>\n
<\/div>16,00<\/span> <\/div>

Crunchy egg poch\u00e9 on cheese cream and jam of fresh fuit.<\/p> <\/div>\n <\/div>

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Caprese cloud (1,7,8)\t\t\t\t\t\t\t\t<\/span> <\/h6>\n
<\/div>16,00<\/span> <\/div>

Fior di latte mozzarella mousse, cheese crumble,almond, tomato cooked at low temperature\nand basil oil essence<\/p> <\/div>\n <\/div>

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Tuna trilogy (3,6,8,9,12)\t\t\t\t\t\t\t\t<\/span> <\/h6>\n
<\/div>30,00<\/span> <\/div>

Tuna tartare with green apples marinated in Sicilian citrus, seared tataki with\ncandied celery, bottarga mayonnaise, red onion, smoked tuna with misticanza salad,\ntoasted almond and berries.<\/p> <\/div>\n <\/div>

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Regional cheese selection (7, 8)\t\t\t\t\t\t\t\t<\/span> <\/h6>\n
<\/div>20,00<\/span> <\/div>

Vaccine cheeses: mature Canestrato and semi-mature Sicilian pecorino;\nGoat cheeses: Girgentana Robiola and Girgentana fiocco di neve with pistachio.<\/p> <\/div>\n <\/div> <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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First courses<\/span><\/div> <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Spaghetti with clams and Sciacca shrimp (1,2,14)\t\t\t\t\t\t\t\t<\/span> <\/h6>\n
<\/div>25,00<\/span> <\/div>

Spaghetti with, shelled clams, Sciacca shrimp and garlic and oil emulsion. <\/p> <\/div>\n <\/div>

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Spaghetti Doric (1, 2,8,12) \t\t\t\t\t\t\t\t<\/span> <\/h6>\n
<\/div>25,00<\/span> <\/div>

Long drying spaghetti with almonds from our farm, red prawn, lemon, and extra virgin olive oil.<\/p> <\/div>\n <\/div>

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Fresh stuffed ravioloni (1,3,7)\t\t\t\t\t\t\t\t<\/span> <\/h6>\n
<\/div>25,00<\/span> <\/div>

Ravioloni of fresh pasta stuffed with eggplant and scamorza cheese with coulis of\nCherry tomatoes, basil reduction and parmesan mousse.<\/p> <\/div>\n <\/div>

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Risotto with Sicilian citrus fruits (2,3,4,7,12)\t\t\t\t\t\t\t\t<\/span> <\/h6>\n
<\/div>25,00<\/span> <\/div>

Vialone Nano risotto with scampi, bottarga, citrus fruits and tangerine butter<\/p> <\/div>\n <\/div>

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Sicilian pesto pasta (1,3,7,8)\t\t\t\t\t\t\t\t<\/span> <\/h6>\n
<\/div>18,00<\/span> <\/div>

Fresh pasta with tomato, basil, garlic, almond, pistachio and salted ricotta.<\/p> <\/div>\n <\/div>

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Lobster or red lobster (2,12 )\t\t\t\t\t\t\t\t<\/span> <\/h6>\n
<\/div>12,00 etto<\/span> <\/div>

Extra charge for the pasta. (1 ) 10.00<\/p> <\/div>\n <\/div> <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Second courses<\/span><\/div> <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Amberjack fish fillet (4,6,14)\t\t\t\t\t\t\t\t<\/span> <\/h6>\n
<\/div>22,00<\/span> <\/div>

Amberjack fish fillet with anchovy mayonnaise and pureed of vegetables.<\/p> <\/div>\n <\/div>

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Roasted octopus ( 1,3,7,14)\t\t\t\t\t\t\t\t<\/span> <\/h6>\n
<\/div>22,00<\/span> <\/div>

Octopus on orange-scented cherry tomato coulis, seasonal vegetables, black olives,\ncaper berries, caramelized onion, sea air, eggplant croutons.<\/p> <\/div>\n <\/div>

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Duck breast\t\t\t\t\t\t\t\t<\/span> <\/h6>\n
<\/div>25.00<\/span> <\/div>

Canette de Barberie duck breast cooked at low temperature in orange sauce and anise,\ncrushed potato with a hint of saffron and vegetables.<\/p> <\/div>\n <\/div>

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Veal fillet (1,3) \t\t\t\t\t\t\t\t<\/span> <\/h6>\n
<\/div>35,00<\/span> <\/div>

Veal fillet cooked at low temperature with poppy seed wafer and asparagus mousse.<\/p> <\/div>\n <\/div>

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Veal cheek (7,8,12)\t\t\t\t\t\t\t\t<\/span> <\/h6>\n
<\/div>25,00<\/span> <\/div>

Veal cheek cooked at low temperature with legume and potato mousse finished with marsala yogurt and fennel cream.<\/p> <\/div>\n <\/div>

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Pork belly\t\t\t\t\t\t\t\t<\/span> <\/h6>\n
<\/div>25,00<\/span> <\/div>

Pork belly cooked at low temperature with seasonal vegetables.<\/p> <\/div>\n <\/div>

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Lamb (7) \t\t\t\t\t\t\t\t<\/span> <\/h6>\n
<\/div>40,00<\/span> <\/div>

Lamb with thyme and rosemary, served with poached pear and plum demi-glace <\/p> <\/div>\n <\/div>

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Mediterranean fish, slow oven-cooked with core temperature checked (3,4)\t\t\t\t\t\t\t\t<\/span> <\/h6>\n
<\/div>12,00 per hecto<\/span> <\/div>

Mediterranean fish based on kitchen availability: snapper, sea bass, sea bream, etc.<\/p> <\/div>\n <\/div> <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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