Creative and original cuisine

respecting tradition...

The Bosco Ciancio restaurant is the perfect place to gather and refresh yourself after a day spent discovering Etna and its nature. An unusual and memorable location to savor and discover tastes, aromas and colors of the island and the Mediterranean. Our cuisine is typical Sicilian with genuine products and selected ingredients from our region. Every moment is an emotion to celebrate with taste and the company of an excellent Sicilian wine completes the pleasure. Special needs and tastes of the customer will be satisfied with specially created menus; vegan cuisine on request.

Our Chef

"I dreamed of becoming an architect, and yet, since I was a young girl I let myself be seduced by these perfumes: my innate curiosity did the rest and led me to" build "dishes instead of houses; so I spent more than half my life in the kitchen, sometimes close to home and far more often, between affections, colleagues, small and large satisfactions. There is no star engraved in my work uniform: only a heart of a woman who loves to give joy and serenity to the guests with their own kitchen. My cuisine is one that looks after the form but favors the substance. It is a cuisine that I hope will remain etched in the mind and in the memories of customers for the pleasure of flavors, linked to our land but reworked by my personal touch."

Our proposals

The restaurant "" comes from the desire to pamper our guests by offering different daily dishes to discover the Sicilian products. Every evening a new proposal will allow you to enjoy the Sicilian traditions with always fresh and seasonal local products...Each menu is an explosion of taste and pleasure for the eyes and the palate. Every day our proposal includes one or more appetizers, two first courses, two main courses and two desserts. You can choose "a la carte" or compose your menu with 4 courses for € 30.00 per person, drinks not included.

Our wines

Our wines are the complete expression of the Sicilian territory, mainly produced from native vines of Etna. Among our proposals: "Quantico Etna bianco" produced with grapes "Caricante" and "Catarratto" with the addition of a 10% of "Grillo" deriving from biodynamic agriculture. "A 'Culonna" is an Etna Rosso Doc with a ruby-red garnet color, it is fermented in steel tanks using only natural yeasts. Aged 18 months in small and large used oak barrels and refined in bottle for 6 months. Production of about 4,000 bottles. "Rivaggi" is an Etna Rosso DOC, where the native nerello mascalese is assembled with a small percentage of grenache. The grapes ferment spontaneously, macerating for about three weeks; then it goes to the refining, carried out in cement tanks for a period of thirteen months, then bottling, without adding any sulphites, during the waning phase. Production of about 1200 bottles.

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