Giardino di Pietra, the Contemporary Soul of Sicily
24
Jun 2026
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Set among citrus groves, lava-stone courtyards, and the landscape that connects Mount Etna to the Ionian Sea, Giardino di Pietra interprets Sicily through a cuisine that blends memory, a strong sense of place, and contemporary sensibility. Here, the gastronomic journey emerges from a constant dialogue with the land, its seasons, and the ingredients that express its most authentic identity.
The experience unfolds within the Castello di San Marco, a historic seventeenth-century residence in Calatabiano, just a few kilometres from Taormina. Welcoming guests are the owners, the Murabito family, custodians of a place that has preserved over time its agricultural vocation and its deep connection to the surrounding territory.
The journey begins in the estate’s ancient palmento, where a welcome aperitif in true Sicilian style offers an introduction to the history of the Castle and the philosophy that inspires the entire property. Citrus fruits from the estate, local specialities, and products sourced from across the island accompany the narrative, providing from the very beginning a clear perspective on the experience to come.
Walking through the gardens and the grounds of the estate, one immediately senses how every element contributes to a coherent narrative: lava stone, lemon trees, wrought iron details, and the vegetable garden that supplies the kitchen. It is a harmonious balance that finds its fullest expression in Giardino di Pietra restaurant.
Guiding the restaurant’s gastronomic vision is Chef Giuseppe Bonaccorso, who for years has been dedicated to showcasing the finest local ingredients through a cuisine that is refined yet deeply rooted in its heritage. Produce from the estate’s vegetable garden, together with ingredients sourced from a carefully selected network of small producers, forms the foundation of a culinary approach that looks to the future without losing touch with tradition.
This philosophy is clearly expressed in the “Hortus Secretus” tasting menu, a journey that celebrates the vegetable garden, seasonality, and the finest Sicilian products. The menu opens with “Essentia Autumni”, a tribute to the flavours of autumn, combining pumpkin, porcini mushrooms, Etna hazelnuts, and Ustica lentils. The dish is paired with Murgo Extra Brut Metodo Classico, whose freshness and precision enhance the preparation beautifully.
This is followed by the “Nuvola d’Uovo” (Egg Cloud), served on a Ragusano DOP fondue with black truffle, paired with Tenuta Regaleali Chardonnay Vigna San Francesco 2020. The creaminess of the dish, the depth of the cheese, and the aromatic nuances of the truffle find a natural counterpart in the wine, each enhancing the other with balance and elegance.
The journey continues with tortelloni filled with chestnuts and pumpkin, served with a Nebrodi provola fondue and carob jus. The pairing is Marco De Bartoli’s Grappoli del Grillo 2023, an authentic Mediterranean expression of one of Sicily’s most emblematic grape varieties. A dish that tells the story of Sicily’s agricultural and rural heritage through humble ingredients interpreted with elegance.
The experience continues with a crisp vegetable creation accompanied by pear chutney, enhanced by the Etna Rosato from Azienda Camuglia. A pairing that captures, both in the glass and on the plate, the energy and vitality of the Etna landscape.
The journey concludes with the dessert “Dal Convento della Martorana”, inspired by one of the most celebrated traditions of Sicilian pastry-making. Marzipan with a ricotta-filled centre, blood orange sauce, white chocolate, and candied capers from Salina bring the experience to a close with a tribute to some of the island’s most iconic flavours.
The finale offers one of the most original moments of the experience. It is the creation of Mario Cutroneo, sommelier of Castello di San Marco and the mind behind the renowned Amaro Trolley. With “L’Indigeno a modo mio” (“The Native, My Way”), the traditional after-dinner digestif is transformed into a sensory ritual prepared directly in front of the guest. Dried orange and mandarin evoke the estate’s citrus groves, Ceylon cinnamon brings aromatic elegance, while star anise, Damask rose petals, and citrus essences complete a profile that seamlessly combines terroir, memory, and creativity.
The result is an experience that extends far beyond the table, engaging guests in a narrative that intertwines gastronomy, nature, and hospitality. We discovered Giardino di Pietra and Castello di San Marco in autumn, a season that enhances their most authentic and intimate character. For this very reason, we are eager to return during the summer months, when life on the estate fully unfolds among gardens, citrus groves, the sea, warm hospitality, and exceptional cuisine. If the autumn experience captivated us with its elegance and harmony, we are certain that summer will offer a different yet equally fascinating perspective, capable of surprising guests in every detail.
