A name not easy to remember, a restaurant impossible to forget, Nangalarruni (name of the famous mouth instrument that accompanies many Sicilian folk songs) is one of those food and wine experiences not to be missed in Castelbuono.

A cuisine strongly rooted in the territory whose points of excellence are dishes based on mushrooms, wild pig, wild vegetables and many other products with authentic aromas that give rise to recipes that creatively incorporate the flavors of the past.

Furthermore Giuseppe, the chef, who has always been passionate about wines, will guide you among the 600 labels that his famous cellar counts.

Elegant but informal restaurant located in the main street of Castelbuono, Palazzaccio has become a very appreciate restaurant in Sicily. The cuisine, strongly anchored to the territory, is revisited in a modern key by the chef Sandro, who uses the most recent techniques to enhance the typical food of the area, without altering it. Here you can find a rich choice of local cheeses, oils, salts, balsamic vinegars and bread and pasta are prepared directly by the chef. Giuseppe takes care of the cellar with a wine list that includes international prestigious labels.

For four generations the Pasticceria Fiasconaro has been producing haute patisserie in Sicily in the town of Castelbuono. For many years now it has specialized in the production of high quality artisan panettone, a typical Christmas dessert from Milan but revisited in a Sicilian key with various flavors. The preparation of the dessert is done by hand with ingredients from the island and with respect for leavening times (36 hours). Nowadays Fiasconaro is considered the king of Sicilian artisan panettone.

The Naselli Bar was founded in 1982 in the main square of Castelbuono and today it stands out in particular for its ice creams and granite (slushes).

In fact, Salvatore prepares a truly artisan ice cream, made without the use of any semi-finished product (except for a few pastas such as pistachio or hazelnut) and with a careful selection of the ingredients. In recent years he has also decided to start coding the Gelato 100×100 Sicilia, ice cream exclusively made up of ingredients that come from the island.

A winemaker that produces organic and biodynamic wines but also a small relais de charme, the Santa Anastasia Abbey stands on an ancient Benedictine abbey built in the 12th century by Count Ruggero D’Altavilla where, for a long time, the monks have produced good wine appreciated by the nobility and to the local clergy. 

For wine lovers, a guided tour of the cellar is recommended (lasting about 40 minutes), accessible by reservation.

Characteristic restaurant in the historic center where high quality local products are cooked with the passion for the cuisine of the past.

Well known bar of Petralia Soprana famous for cannoli and sfoglio, a typical dessert of the village that is a cake filled with tuma cheese, chocolate, cinnamon and sugar, an authentic masterpiece defined by many as the king of Madonite desserts.