Buatta Cucina Popolana

Step through the doors of Buatta Cucina Popolana and you’re immediately enveloped in the warmth of a historic leather shop turned trattoria, where exposed beams and simple wooden tables set the scene for true Sicilian hospitality. The interiors are a modern take on a Sicilian kitchen – vintage tiles, warm wood accents and open shelving stacked with ceramic pots (or buatte, the restaurant’s namesake). Buatta Cucina Popolana’s philosophy is all about home-cooked flavours, with dishes like sarde a scottadito – grilled sardines slicked with olive oil – and handmade pastas topped with seasonal ingredients, all rooted in recipes passed down through generations.

Si trova nel centro di Palermo, vicino il vivace mercato della Vucciria: il locale è ricavato all’interno dell’antica valigeria Quattrocchi del 1870. La cucina segue – in modo sapiente – la traiettoria tradizionale con utilizzo di grande materia prima, nel menu: tra gli antipasti lo sfincione ( 5 €), sarde a beccafico ( 7 €) e carciofo di Menfi ammuttunato ( 6 €); tra i primi la pasta al nero di seppia ( 12 €) o bucatini con sarde e finocchietto ( 9 €); tra i secondi la frittata con verdure biologiche ( 6 €), pesce all’eoliana ( 12 €) e maialino cotto a bassa temperatura con frutta sciroppata ( 12 €). Si chiude con il tipico cannolo ( 5 €).

The restaurant is located in the center of Palermo, near the lively Vucciria market: the restaurant is housed in the ancient “Quattrocchi” shop dating back to 1870. The Buatta restaurant offers traditional dishes but with a contemporary character, paying particular attention to the choice of raw materials, in full compliance with the seasonality of the products and recipes of the Sicilian and Palermo popular cuisine. Chef Fabio Cardilio can interpret local cuisine using fresh and high-quality raw materials, from fish that arrives daily from fishing boats to fruit and vegetables.

Right in the center of town, a group of young people decided to give a new look to Palermo’s gastronomic tradition; thus the restaurant was born. An informal and cool atmosphere, essential mise-en-place and a menu that speaks of Sicilian recipes with a touch of creativity. The style of the restaurant is art nouveau with black and white flooring originating in the early twentieth century and wooden cupboards containing the classic buatte, preserving containers here filled with traditional recipes.

Chef Fabio Cardilio leads the acclaimed Buatta Cucina Popolana, which has earned the prestigious Bib Gourmand award for offering incredible food at a great value. Chef Fabio is renowned for his commitment to traditional cooking, crafting seasonal dishes that bring the flavours of the past to life for his guests. For those seeking a truly authentic culinary experience that explores the origins of Palermo, Chef Fabio recommends the tasting menu, which offers great value for money.

This was followed by a bite to eat at Buatta restaurant, with a Sicilian pasta dish of cauliflower arriminati on offer. What better activity to enjoy after lunch, that a wander around a beautiful Baroque square, like Quattro Canti. The last stop in Palermo, with Duchess Nicoletta Polo in her beautiful home, Palazzo Lanza Tomasi, it was time to learn about making panelle, Sicilian chickpea flour fritter – normally eaten as street food in a roll or as a sandwich.

The source for that spaghetti burro e alici mentioned above, this sweet trattoria sits alongside a touristy main drag, but offers a legit Sicilian lunch in a classy room. We died over the pasta alla Norma, and even enjoyed their simple green salad, a rarity in this part of the world. For my personal google maps for travel destinations, exclusive discounts from my favorite brands, and original recipes, upgrade your subscription to paid.

When a trattoria wins the Tre Gamberi, the highest award in the Gambero Rosso Ristoranti d'Italia guide, there is always a concurrence of reasons, the first of which is the quality of the proposal, the constancy, the ability to tell the story of a gastronomic territory without suffocating in the constraints of tradition. Of being a place full of life. And here, at Buatta, there is plenty of life.

Buatta – On one of Palermo’s oldest streets, this contemporary restaurant with a modern interior looks almost out of place; but step inside and you’ll immediately feel its old soul. Under Chef Fabio Cardilio, the menu has a similar vibe, with contemporary and upscale takes on traditional Sicilian dishes. All of the produce–and inspiration–comes from nearby producers.

Buatta (Corso Vittorio Emanuele): bel locale moderno con cucina a vista che si trova tra la Kalsa e la Vucciria (sulla stessa strada ci sono anche diversi locali). Piatti della tradizione ben riusciti e ben presentati (pasta con le sarde e con i broccoli top). Livello e prezzo un pò più alti degli altri ma l merita sia per la cucina che per servizio e ambiente.

Buatta Cucina Popolana: if you’re looking for a modern spot, this stylish place on Corso Vittorio Emanuele is your best bet. From their open kitchen, try the pasta with sardines and broccoli—a must-order. The same owners also run Gagini, a luxury restaurant in La Cala; Aja Mola, a top-notch seafood place; and Bocum, a refined wine bar.

**With a Bib Gourmand rating from Michelin, Buatta works wonders with some of Palermo’s favourite food. Its aubergine and tomato caponata is a silky, smoky treat, flecked with fresh basil, while springtime pasta with sardines and wild fennel works a treat beneath a blanket of breadcrumbs. Book ahead (mains from £14; buattapalermo.it).

Buatta Cucina Popolana – this restaurant is housed in an old leather goods store from 1870 called Valligeria Quattrocchi. The environment is beautiful, whose restored architecture has preserved the "Liberty Style" (Art Nouveau), well-known and adored by the residents. The food is delicious, although slightly high-priced.

This is one of the most popular (and best) restaurants in Palermo and unfortunately they don’t work with reservations. If you want to get hold of a table, make sure to arrive early at the door (opens at half past eight in the evening). Then the chances are that you can enjoy these delicious and local dishes.

Sustainable fishing brings in the goods, with sardine and pasta being favourites among professional reviewers. With smart presentation in the historic cobble-stoned alleyways of Palermo’s city centre, this one refuses to be missed.

There were 2 restaurants that we enjoyed: Buatta Cucina Popolana at #76 and Cagliostro Ristorante at #150. Great food, great service, reasonable prices. And there’s a bank ATM on Via Vittorio before you get to either restaurant.

Modern takes on traditional Sicilian dishes in a laid-back trattoria with al fresco tables. Amazing food, reasonable prices, and a fantastic wine selection make it a must-visit for authentic Italian cuisine.

Then head to the retro New York-style dining room at Buatta for a taste of local dishes like Bucatini pasta with cauliflower, raisins and saffron, Aeolian-style fish with tomatoes and Eggplant caponata.

Great restaurants for solo travelers: Bisso Bistrot ($), Nino ‘u Ballerino ($), Osteria Nonna Dora ($ – big portions!), Buatta Cucina Popolana ($$), Sobremesa – Ristorantino, and Osteria Mangia e Bevi.

Description: historic restaurant with modern furnishings, open kitchen and Palermo menu prepared with organic ingredients. Speciality: bucatini c'anciova. Average price: from €20.00 per person

Buatta Cucina Popolana: This small spot offers a great vibe. Though the menu is limited, it’s always packed with locals.