Villa Favorita Noto

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The Relais Villa Favorita has kept its menu faithful to local Sicilian traditions, enhanced by absolute quality of the local products many of which from its own productions.The continental breakfast buffet with express coffee bar is characterized by a vast choice of local fresh products and home make bakery. The restaurant offers both a spacious dining room and a splendid terrace overlooking a citrus grove where you can taste both lunch and dinner choosing from a à la carte menu. The Nero d’Avola and Inzolia wines, just like the extra virgin olive oil have been produced by the family for generations.

Our oil

The extra virgin olive oil made with the olives from the Villa’s gardens and makes of an authentic and delicate taste its’ strength. The production of oil was originally for the family’s use only but during the years has grown into becoming the only oil used in the Villa Favorita.

Il nostro olio extravergine di oliva si distingue per un gusto autentico e delicato.

Our wine

Wine has been part of the family business for over 30 years. We only use local grapefruit, straight from the val di Noto such as Nero d’Avola and Inzolia. All the stages of the production of wine show a huge passion and great knowledge of the land.

The wine list leaves space to small and historical vineyards which offer our guests the possibility of really tasting authentic Sicily.

Orchard and vegetable garden

Just outside the Villa’s garden we have a orchard were we grow: oranges, lemons, bio tangerines and almonds. During the last few years, to enforce the offer of 0km raw materials we also started a vegetable garden.

All the products used to cook come either from our own productions or from local farmers. Our latest addition have been twelve hens to have freshly laid eggs every morning.

Cooking class

The passion for the Sicilian cuisine is the fruit of knowledge handed down from generation to generation. Our guests, by reservation, will be able to enjoy a professional kitchen for a cooking lesson of typical local dishes.

In small groups of maximum six people you will learn to prepare three courses with seasonal products. Each preparation will be followed from the tasting and will be accompanied by wine from our own production