My name is Enzo Agrò, an architect who over the years has managed to realise his dream and share his home, which today is the Doric Boutique Hotel. We are located in Agrigento, immersed in the UNESCO landscape of the Valley of the Temples, which we are lucky enough to observe from our special panoramic view: the eco-friendly structure opened in 2018 has always thought, since its creation, about environmental sustainability by committing to convert the energy recovered from the photovoltaic and thermal system, giving new life to the water with a natural phyto-purification system with the aim of achieving 100% sustainability to protect the surrounding area. Between the tufa of the Valley of the Temples and the blue sea of Agrigento, it is our intention to preserve nature and help it grow: to do this, next to our buildings, there are gardens, vineyards, olive groves, pistachio and almond groves that represent a small big farm whose products are then used in the dishes of the Ambrosia Sicily Food Culture restaurant. The guest is thus immersed in nature, pampered by the benefits of our home and lulled by the scents of the surrounding nature: today there are 28 rooms, of different categories, villa suites with private pool or whirlpool tub, Queen Spa with Turkish bath emotional shower and whirlpool tub, deluxe with private pool, standard with balcony, standard, furnished thanks to the involvement of local artisans and Italian design companies, overlooking the panoramic hill surrounded by olive groves, vineyards, almond groves and the pistachio trees that surround the structure, gathering the sustainable soul and the charming style of the Doric hospitality. All the rooms enjoy unparalleled views of Europe’s largest Archaeological Park and the Mediterranean Sea, and are distinguished by their private heated swimming pool, and some also have other facilities such as a Turkish bath and hydromassage. The silence of nature and the scents of aromatic herbs are the ideal setting to savour the cuisine that emphasises local produce and vegetables from the kitchen garden, and to enjoy the relaxing communal areas reserved for guests such as the infinity pool with its swim-up bar and the gym that looks towards Africa. Over the past few months, our chef preferred to do something else. Just before the start of the tourist season, we asked ourselves what to do: find another star chef to join our catering project or redefine roles and tasks within the kitchen brigade, trying to make the gastronomic proposal more stable and consistent? So I decided to add myself to the kitchen brigade and work on a menu with a strong territorial identity, a more united team was created that relied entirely on the strength of the group. This idea, initiated since the spring reopening, has been appreciated both by the guests of the hotel resort and by outsiders who lunch or dine daily at the Ambrosia Sicily Food Culture restaurant: A strong point is the constancy and certainty of finding refined, tasty dishes with their own identity every day that do not suffer from the presence or absence of a single chef. Thanks to the imprint of a united and homogeneous group, the Doric now offers a cuisine ready to satisfy the most discerning palates in an elegant setting with a magnificent view of the majestic Temple of Juno. A menu that fully embraces the philosophy of the hotel resort, namely that of sustainability (environmental, ecological, of the place and …) and of attention to the territory thanks to the involvement of local artisans, producers and suppliers who work in full symbiosis with the Doric philosophy, which is becoming more and more concrete: in our dishes, in addition to cooking techniques, above all there is the product of our farm, of our vegetable garden within the bio-resort together with pistachio, almond and olive groves and a small vineyard that has just been planted.