On April 15, Chefs Massimo Mantarro and Rodolfo Lavrador Present an Exceptional Dining Experience: A Journey Through the Mediterranean

For the 2025 season, San Domenico Palace, Taormina, A Four Seasons Hotel, welcomes a renowned name in haute cuisine for a special four-hands dinner at Principe Cerami restaurant, awarded 1 Michelin star.

On April 15, 2025, Chef Massimo Mantarro will host Rodolfo Lavrador, Head Chef of CURA restaurant, 1 Michelin star, at Four Seasons Hotel Ritz Lisbon, for a dinner designed to take guests on a journey through the Mediterranean. “This is a unique opportunity to take Portuguese and CURA’s gastronomy to a region rich in history and culinary traditions, crafting a menu that forges a special and distinctive connection between the two cultures,” says the Portuguese chef. "Both Italy and Portugal have rural origins, culture and traditions deeply connected to the land, and I am happy to welcome Chef Lavrador who, like me, every day creates an elegant and characterful cuisine using the simple elements of the earth," says Chef Mantarro.

Chefs Mantarro and Lavrador bring the central theme of the evening to the table: the culture and heritage that connect Sicily and Portugal. While seemingly different in some respects, these two traditions share many similarities, which are reflected in the dishes - through ingredients such as couscous, sea bass, citrus fruits, cod, seafood, and garden vegetables such as spinach.

Mantarro and Lavrador have chosen to focus on the refinement of raw ingredients. For this exceptional evening, Chef Mantarro has created a new dish: Plin with Scorpionfish, Eggplant, and Ennese Saffron, a tribute to the Mediterranean.

Menu

• Tonno - Tuna belly, tomato, citrus, lettuce - Restaurant Chef Rodolfo Lavrador
• Gamberi Scarlatti - Scarlet prawns, Balchão, toasted butter and Pennyroyal - Restaurant Chef Rodolfo Lavrador
• Plin - Plin pasta, rockfish, eggplant and Enna saffron - Executive Chef Massimo Mantarro
• Branzino - Seabass, couscous Transmontanos, cockles, sea spinach - Restaurant Chef Rodolfo Lavrador
• Maialino nero - Piglet, turnip tops and lemon - Executive Chef Massimo Mantarro
• Fragola - Strawberry, cucumber, seaweed - Executive Pastry Chef Vincenzo Abagnale
• È una bufala? Buffalo ricotta cheese, black olives, salicornia - Executive Pastry Chef Vincenzo Abagnale

During the dinner, Alessandro Malfitana, Head Sommelier at Principe Cerami, has curated a special wine pairing called "Caravel of the Two Crowns," in remembrance of the Portuguese ships and the two crowns, the Kingdoms of Sicily and Portugal. This unique journey pairs Portuguese wines with Sicilian dishes and Sicilian - especially from Etna - wines with Portuguese dishes, in a one-of-a-kind experience.

Portuguese traditional cuisine is profoundly distinctive, with intense aromas in which Chef Rodolfo Lavrador is capturing the essence of the cuisine in a new way, enhancing familiar flavours through the use of innovative techniques and ingredients. Lavrador’s philosophy aligns seamlessly with CURA’s ethos: a commitment to quality, precision, and sustainability. “Simplicity is key,” he explains. “Given today's food waste concerns, we prioritise sustainability by thoughtfully selecting ingredients and minimising waste, ensuring every element is valued and used with care.” 

Lavrador's journey to the top of the culinary world at CURA restaurant in Lisbon has been anything but conventional. Born into a family of lawyers, he initially studied law before his passion for cooking took over. His culinary path took him from Madrid to New York City, where he worked at Agern, a Michelin-starred Scandinavian restaurant. This was followed by London, where he gained experience in another Michelin-starred fine dining establishment, Mãos in the East End, before returning to Lisbon, first as head chef at Ofício, a restaurant focused on contemporary Portuguese cuisine. Since joining the CURA team, first as sous chef, he has brought his international experience and deep appreciation for Portuguese flavours to the table. Now, Lavrador aims to elevate refined cuisine to a new level.

Year after year Chef Mantarro continues to create exceptional opportunities to experience international gastronomy in Sicily, breaking down the boundaries of an island. As a Sicilian man, his pursuit of perfection and quality, dedication to his craft, and respect for his team reflect his character and deep love of his native island. Continuously evolving his cuisine by using technique and constant research, Mantarro carries forward the ancient and rigorous Sicilian culture. 

A key element of this new collaboration is the beauty of the Mediterranean and Taormina, which can be admired both within the walls of the former convent and while guests are seated at the table.

Desserts are curated by the Pastry Chef of San Domenico Palace, Taormina, A Four Seasons Hotel, Vincenzo Abagnale.

Dinner by reservation – EUR 230 per person – Caravel of the two Crowns wine pairing EUR 155 per person.

Reservations: Cerami.taormina@fourseasons.com, +39 0942 613310.