Two Stars, No Meat, One Small Island

Vulcano’s Culinary Surprise

Located in the Tyrrhenian Sea, the small island of Vulcano hosts I Tenerumi, where chef Davide Guidara has achieved remarkable culinary success. He has earned two Michelin stars without using fish, crustaceans, seafood, or red meat, showing that gastronomic excellence can be reached solely through vegetables.

A Remote Yet Rewarding Challenge

Vulcano, the southernmost of the Aeolian Islands, is considered extremely remote and isolated for a native resident of Campania on the mainland. Guidara’s decision to take over a restaurant on such a small, hard‑to‑reach island was initially a significant challenge. He already ran a successful restaurant in Catania, Sicily’s second‑largest city.

Creative Freedom Granted

After receiving six separate offers, the chef finally accepted, but he imposed one essential condition: complete artistic freedom to build a unique concept based strictly on vegetables, served through a fixed, consistent, and delicious menu. The luxury hotel owners in Therasia agreed to these terms.

From Opening to Michelin Recognition

The restaurant opened in 2021, and four years later, the second Michelin star surprised even the menu creator himself. Guidara proudly claims he broke all standard fine‑dining conventions, from the musical atmosphere to the style of service and the presence of waiters.

Sticking to a Plant‑Based Vision

Despite widespread skepticism from colleagues and friends, many advised him against making such an unusual move. Guidara’s logic was simple: if most people opposed the idea, it was the right time to adopt it.

Beyond „Vegetarian” Labels

Although no meat appears on the menu, the chef prefers the term „vegetable‑focused restaurant” rather than „vegetarian.” The name I Tenerumi refers to delicate stems, leaves, and musts of local Sicilian long pumpkins. However, simply cooking a vegetable with olive oil was not enough to justify the financial and logistical effort. He found this approach boring.

Advanced Techniques

Techniques applied to each dish had to extend the potential of the vegetable ingredient while maintaining its distinct flavor identity. In a composition of ten distinct elements, if one is too sweet, another too acidic, and another crunchy, the result is chaotic.

Monthly Subscription Details

A €50 monthly subscription includes access to digital features published twice a week, participation in physical events, and additional benefits.