Ristorante Nangalarruni

Excellent service. Tasty appetizers. I had a soup rather than the pasta, but was not fond of the beans/lentils in it. But it was nice that they let me substitute. Good musicians entertaining.

Where tradition meets passion, a Michelin-recognized culinary journey. Dining at Nangalarruni is more than a meal, it’s a tribute to Sicilian roots, memory, and craft. Chef Giuseppe Carollo’s story is felt in every bite, from the flavors of the Madonie mountains to the warmth of his grandmother’s kitchen. I chose the €50 award-winning menu with wine pairing, and every dish delivered: the veal tartare with fennel mayo was elegant, the truffle vegetable soufflé sublime, and the black pork loin crusted with almonds and pistachios, unforgettable. My friend enjoyed the Chef’s Menu, equally moved by the balance of rustic tradition and modern finesse. The wine list, with over 600 labels, speaks to a lifelong passion. This is a kitchen that honors local ingredients like manna, wild mushrooms, and cheeses with great care, transforming them into art. Nangalarruni doesn’t just deserve Michelin recognition, it defines what it means to cook with love, memory, and soul.

Very recommended! Amazing food and service! Don’t miss out.

Nangalarruni in Castelbuono offers a delightful culinary experience rooted in local Sicilian traditions. Situated in a charming medieval village, the restaurant showcases regional ingredients and flavors with finesse. **Antipasti:** The platter for two, featuring local cold cuts and cheeses, was a superb introduction. The assortment highlighted the quality and freshness of Sicilian produce, providing a flavorful start to the meal. **Spaghetti Cacio e Pepe Funghi:** The dish exemplified local creativity. The mushrooms, a regional specialty, were expertly integrated into the classic cacio e pepe, creating a harmonious balance between the earthy fungi and the creamy, peppery sauce. **Pork Crusted with Manna:** This unique dish, featuring pork crusted with manna, offered a sweet and intriguing contrast to the savory meat. Manna, a natural sugar from local trees, imparted a distinctive flavor that was both novel and delightful. Overall, Nangalarruni excels in celebrating Sicilian ingredients and traditions with a modern touch. The restaurant's commitment to local produce and inventive preparation makes it a memorable dining destination in Castelbuono.

What a great recommendation. Nangalarruni sources all local ingredients from Le Madonie especially local mushrooms which are featured in almost every dish. So fresh & so delicious paired with beautiful service from amazing staff. Grazie

Tucked into the heart of Castelbuono, Nangalarruni is more than just a restaurant—it’s a Sicilian institution. For over 40 years, Chef Giuseppina (affectionately known as Chef Giusepe) has been the soul of this beloved spot, weaving together rustic mountain tradition with heartfelt hospitality. Today, her daughter has taken the reins with grace and vision, bringing an exciting new chapter to the table—one that celebrates local land produce with bold innovation and elegance. Why It’s Special: • Local Ingredients, Deeply Honored: The kitchen shines with a seasonal rhythm. Dishes built around wild mushrooms, tender greens foraged in the Madonie hills, rich black Nebrodi pig, and artisanal Madonie cheeses all speak to a deep respect for Sicily’s natural bounty. Every bite feels both comforting and excitingly fresh. • Tasting Menus Worth the Journey: Nangalarruni’s tasting menus are frequently praised on Tripadvisor and in culinary guides, and it’s easy to see why. They offer incredible value for the quality—each course a thoughtful showcase of ingredients, heritage, and creativity. Whether you’re here for a long lunch or a romantic dinner, these menus leave a lasting impression. • An Impressive Wine Cellar: With over 600 labels in its cellar, the restaurant is a paradise for wine lovers. Special emphasis is given to Sicilian and Italian wines, perfectly complementing the hearty, earthy flavors of the mountain-inspired dishes. Ask for a pairing recommendation—you’ll likely discover a new favorite. Chef Giusepe’s legacy remains in every dish, but her daughter’s modern touch has brought a renewed energy that keeps Nangalarruni at the forefront of Sicilian dining. Whether you’re savoring a mushroom tagliatelle in autumn, a slow-roasted Nebrodi pork shoulder in winter, or one of their beautifully plated reinterpretations of classic Sicilian desserts, you’ll experience a rare harmony between past and future.

Amazing flavors and original menu. Great finding. We had ricotta and vegetables, the cheese table and three main courses based on wild pork. All three tasted differently which shows the amazing curated treatment of the chef. They use local products and have several slow food dishes.

Delicious food in a cosy setting with a friendly, family-run atmosphere. Everything we ate was great – mushrooms pop up often on the menu and were all beautifully cooked. Try the antipasti degustation for two: it could have been a full meal in itself!