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restaurant2c

Locanda Nerello

Our restaurant

RESTAURANT

 

The menu of traditional cuisine is based on fresh products, mainly from 0km away, from our organic farm.

locanda nerello

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locanda nerello

Our Restaurant “Locanda Nerello”, set on the terrace during summer, overlooking the Mediterranean Sea, and indoor during the other seasons, reflects our Eco-Bio identity.
Our commitment and efforts to create the experience you will have at Monaci starts from the table of our restaurant and from the work on our farm, where our products are grown, to become part of our menu and our traditional cuisine, based on food seasonality and focusing on food quality.

We can guarantee food freshness and quality, without resorting to ready-to-eat and processed meals. We use only fresh and not frozen products. Our restaurant is the expression of our estate, where the dedication to the lands and the respect for the environment are combined with passion for food and for the territory and where the refined Etna wines are the protagonists.

Our restaurant is deeply committed in the cause of the Slow Food Movement. We believe in the attitude of slowness, we are passionate about food as an element of authenticity and as an experience itself. The aim of Locanda Nerello is to recover what we seem to have lost, that is original tastes and flavors, based on healthy and refined ingredients, original and ancient wheat varieties and rare native species of fruits and vegetables. Each dish is the fruit of an accurate research, aiming at the balance between authenticity, taste and genuineness.

We invite you to pause and smell the fragrance of our bread, which is fresh-baked every day in the brick oven, to give our guests the finest traditional bread. It is made with flours of Bidi and Timilia, two ancient Sicilian wheat varieties, with a low gluten count and high protein content. We do not use yeast, but ‘Pasta Madre’ which contains yeast and lactic bacterias that decompose the gluten, making the bread more digestible. We respect the natural slow process, from mixing the dough to baking the bread, which takes over eight hours. We do this because we believe in holistic and slow food: the best flour, the best technique, the best oven, for the best product at the end of the process.

Experience our home-made pasta, kneaded with flours of Bidi, Timilia and Russello wheat. The exact mix of wheat is decided by the chef, according to the dish.
We believe in the importance of details and we strive for improving every day. Our attention is focused more on taste and the experience of food, than on the way in which food is presented. We invite you to take your time and taste ancient flavors and authentic products, which are something we will not compromise on.

Executive Chef : Bleri Dervishi

Discover our vineyards >

See our menu

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La nostra cantina

Our wine cellar

Our wine selection pays tribute to the excellence of the Etna region in terms of wine. We offer the best wines of the area and other areas, which can be sipped in front of the fireplace, in suite, in the old winery or at the pool.

Etna is the third most important region in Italy for the production of wines and the influential magazine Wine Spectator has included 3 wines of Etna among the 100 best Italian. Our wine cellar offers the best wines of the area, to complement the dishes of our cuisine or to sip and relax. Among our wines you will find mostly local grape varieties such as Nerello mascalese or Nerello Cappuccio of important local wineries as Benanti, Frank Cornellissen, Passopisciaro, Tenuta delle Terre Nere and others, but also non-native varieties such as Petit Verdot and others. We also propose bitter and dessert wines such as Malvasia delle Lipari Passito di Pantelleria, Marsala Superiore or Vecchio Samperi.

Discover our vineyards >

View the winelist

Book a table

+39 0957083638
+39 3311365016
info@locandanerello.it

Food title

 

Food & Wine Experiences

 

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Purple grapes

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The secrets of our chef

Tasting of 5 wines with the sommelier of Monaci

Sicilian cooking lessons

Guests will learn the secrets of making our homemade pasta and gnocchi, prepared with old Sicilian wheat and filled with wild herbs collected on our farm. The lesson takes place in the Hotel’s own bakery, where the homemade bread, pasta and pastries we offer our guests are made every day.

Every afternoon by reservation, guests can discover the different expressions of local flavors with a tasting of five wines, Monaci oil and Sicilian bread of ancient grains. Our sommelier through the seductive forms of Nerello Mascalese and Carricante, the two most important grapes of Etna, will guide you in discovering the flavors of Etna.
 
 

Take a stroll in our herb garden. Choose the ones you love the most or that intrigue you, and drink from the tea, maybe by the pool, surrounded by greenery of the estate and with magnificent views of the sea ...

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