In Zimaraki, which means “little dough”, we relive the warmth of island tradition and shape it in new forms and tastes. Every night, we take a trip all the way from our rural roots to modern high gastronomy, with our Executive Chef as our guide. Our starting point is always fresh, handmade dough, lovingly prepared.
Fusili, papardelle, rigatoni and spaghetti, all fresh and produced every day in Zimaraki, are married with a variety of creative sauces. The handmade dough, which is in no rush to mature, gives its distinct aroma and flavor to our authentic Italian pizza. Many more dishes have our island tradition as their starting point, while at the same time toying with modernity.