When a restaurant is opened under the trademark of a foreign chef,
but the local managers are not up to the task, you can read about it on this page at No. 6. But there is another way. The "Pastamara" in the "Hotel Ritz-Carlton", run under the "remote control" of Sicilian two-star chef Ciccio Sultano, is advertised with the slogan: "You don't have to leave Vienna to travel to Sicily." And you have to agree with the team. Somehow, in the basement of a Ringstrasse hotel, they manage to bring a level of quality to the table that sometimes makes crustacean lovers' eyes water. Under "Crudi di mare" you will come across "Gambero Rosso Siciliano" and "Scampo Mediterraneo" with a freshness that makes it obligatory to scoop out the heads. Connoisseurs usually know "Ventresca di Tonno" as an excellent Spanish canned product. Here, the fatty and highly aromatic tuna belly meat is briefly seared with pine nut butter and onion cream. Nothing but good. You could continue here, for example with pasta taratatà or the elegantly seasoned "Zuppa di Pesce". The hotel's (unfortunately very expensive) wine list is legendary. This is how gastronomic branch operation works.
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