Restaurant La Foresteria

Chef Angelo Pumilia


La Foresteria
Planeta Menfi (AG)

A restaurant facing vineyards, overlooking the sea and surrounded by herbs and flowers. Since 2009 Planeta’s La Foresteria has been an invitation to be immersed in Nature and to dine without awareness of the borders between indoors and out, embraced by the ‘Garden of perfumes’, 44 beds of aromatic herbs, encircled by citrus, pomegranates, olives and fruit trees.
Planeta’s style and welcome, the family recipes, the local products, and the constant dialogue between creativity and innovation by Chef Angelo Pumilia have created a unique restaurant in continual evolution.


Weekly Opening

Every day

Closing Date

15th November – 28th February


EX S.S. 115 S.P. 79, KM 91
92013 MENFI (AG)
Tel +39 0925 1955460 (dig 2)
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The cellar

Planeta, sicilian winery experience

The principal wine list is called Repertorio 1694 – from the year of purchase of the historic estate at Ulmo - and the most complete chronological collection of the family production from Menfi, Sambuca di Sicilia, Vittoria, Noto, Etna and Capo Milazzo.
To this we have added a list which takes the name of ‘the wines of friends’, with a selection of Sicilian, Italian and international wines, the result of constant discussion with many colleagues, excellent producers, who over time have become family friends.


the rich aroma of a glass of Planeta wine or of a cocktail especially dedicated for you on this occasion

Close your eyes and imagine yourself on the terrace at La Foresteria Planeta; colours shading from blue to pink creating an infusion of lights which tinge the leaves of vines and olives, the Sicilian countryside around you in its lyrical silence, the sea of Menfi sparkling in the background.

The aperitif
on the terrace

prepared with our herbs

Angelo Pumilia
Angelo Pumilia Executive Chef
Since 2009 Angelo Pumilia has been in charge of the kitchen at La Foresteria Planeta Menfi and is Chef Counsellor of Prior coorp. in Japan, where he leads the restaurant Angelo Court Tokyo.
A pupil of Moreno Cedroni, he has been the executive chef of Clandestino sushi bar at Portonovo. As a world traveller he has studied the cuisines of India, China, Israel, Texas, Norway, Switzerland, Ireland, France and Spain.
His cooking aims at harmonising two spirits; the links between the region, his birthplace Sciacca, and Japan, where fish cookery from the fishing port on the Sicilian channel, is fused with the culture of cutting techniques, marinade and cooking of Japanese cuisine. He has been Chef at the Foresteria since it opened.


Melchiorre Zinna - Salvatore Termine - Andrea La Tona - Alessandra Augello


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