In a former candle workshop in Hamburg's Eimsbüttel district, Claudio Sambito presents a whole new facet of Italian cuisine: he cooks Sicilian food - without any clichés. Sambito is a trained architect, which is reflected in the tidy, light ambience with floor-to-ceiling windows, stylish wooden furniture and modern art on the walls. The restaurant's eye-catcher is the chef's table, which connects the open kitchen with the dining room: You can look over Sambito's shoulder as he cooks - and should feel right at home. Even though he is guided by traditional family recipes, this is not classic Mama cuisine: Sambito gives it a modern, often surprising twist. The menu is straightforward and changes every few weeks. What is served on the table is impressive: he focuses on a few, high-quality products that are prepared à la minute and skillfully presented. The arancini - balls of Arborio rice filled with beet and mild Gorgonzola - are tasty on the inside, crispy on the outside: an interpretation full of sophistication. His firm-to-the-bite risotto al tartufo elevates Sambito with spinach, taleggio and truffle to a full-bodied, sensual experience. Sgombro e Lenticchie - grilled mackerel with lentils, balsamic vinegar and beurre blanc - conjures up images of Sicily in its balanced flavors, projected by a chef who has mastered his craft and executes it with great creativity. In Hamburg, he is already being compared to Anna Sgroi, who once established Sicilian cuisine here with a great deal of soul and skill: Claudio Sambito is on the right track with his "Kasa".
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