The Mediterranean: A Symphony of Colors, Scents, and Flavors
The Mediterranean is home to an extraordinary palette of fragrances, colors, and tastes that come together in perfect harmony on the island of Vulcano. It is here, within this unique natural setting, that I Tenerumi – The Plant-Based Restaurant was born: a place where haute cuisine is expressed through experimentation, sustainability, and deep respect for raw ingredients.
Under the creative direction of Chef Davide Guidara, our ethical approach and continuous research have been honored with Two Michelin Stars, a prestigious recognition of our commitment to excellence.
The cuisine at I Tenerumi is an act of devotion to the plant kingdom. Chef Guidara—recipient of the Best Young Chef award—translates his philosophy into an innovative tasting menu that elevates every single ingredient. Through contrasting flavors, advanced techniques, and meticulous craftsmanship, vegetables become the absolute protagonists of each dish.
Our coherence and dedication, where ethics define our culinary aesthetic, have also earned us the Michelin Green Star, recognizing our ongoing efforts toward environmental protection and sustainable gastronomy.
Km Zero Philosophy
We use vegetables and herbs grown directly in the resort’s own garden, ensuring ultimate freshness and traceability.
Energy Sustainability
We select organic ingredients whenever possible and rely on clean energy produced by our solar installations.
Each dining experience is enriched by unique pairings: gourmet cocktails, kombucha, tepache, cordials, and infusions crafted as liquid ingredients that complete the harmony of every plate. These creations enhance the tasting journey and reflect our experimental approach to plant-based fine dining.
At I Tenerumi, every dinner becomes a journey into passion, precision, and the natural beauty of the Aeolian Islands.
Open daily, except Wednesday.
Davide Guidara was born in the province of Benevento in 1994 and, from a very young age, his destiny was clear to him: becoming a Chef. After hotel management school, he set off on an important journey in the sector, working at Ristorante Don Alfonso (**Michelin) with Chef Iaccarino and at Nino de Costanzo’s Il Mosaico (**Michelin) as master of technique; his next stop was the capital to work at La Terrazza in Rome (*Michelin) with Fabio Ciervo, for the French bases, later strengthened thanks to his experience at Michel Bras’ restaurant (***Michelin) and, lastly, confirmed by the school of Renè Redzepi at Noma in Copenhagen – this latter with creative drive.
It is at the I Tenerumi restaurant, the first vegetarian restaurant on the Island of Vulcano, that since 2021, his vision of a Vegetable Cuisine has matured and become even more real and audacious, with the precise goal of redefining its meaning and use, both as an avant-garde signature cuisine and in mainstream culture. The goal? To obtain greater appreciation of what the world of vegetables has to offer. The journey on the island of Vulcano has just begun and the Cook More Plants programmatic manifesto, developed by Davide, grows and includes its “basics”. In 2022, he won some of the most important international awards: the first Michelin Star, the first Green Star – awarded for strict sustainability criteria – and the 2023 Young Chef Award.
