![[Raya hotel & Panarea]](testate/1.jpg)


Here people meet for a drink or for a dinner under the light of oil lamps.
The menu is typically Mediterranean, but the oil, milk, ham, salami, cheese,
butter, honey, marmalade, vegetables, fruit, flour used by the chefs to
make pasta, bread, cakes, all come from cooperatives working with biologic
and dynamic farming according to the time of the year.
If cooking is difficult, heating well could be even more difficult. But
that’s not the case.
At Raya’s restaurant all recipes are simple, sometimes even elementary
and are based on the matching of different genres where everything is genuine,
the fresh fish comes from our sea and the meat from local farms.
The results are extraordinary, since we propose the quality of ancient tastes.
Beginning with the hors d’œuvre: shrimp salad with courgettes,
vegetable and shellfish cous cous, aubergine, swordfish and cuttlefish carpaccio,
vegetable and salmon rolls.
We the offer bread tagliolini with shellfish, spaghetti with shrimps or
lobster, aubergine gnocchi with cherry tomatoes and ricotta cheese, stone
bass ravioli with sage and mint, fettuccine with prawn and grilled, roasted
fish, in "aqua pazza" or in delicious soups.
Desserts? They include both traditional Sicilian sweets and fresh summer
desserts by our chef.
Wine? A short but complete list: from Sicilian award winners (also internationally)
to wines coming from the best producers of all Italian regions.
Our chefs are far from the formal image of hotelier schools, while waiters
serving in the restaurants are young people from all over the world.
Thus doesn’t mean that our one hundred and more guest are not served
impeccably, in a pleasant and relaxed atmosphere under millions of stars
and in a light giving romantic visions and reflections upon the water.
Far away, the fiery lapilli from Stromboli are a priceless emotion...