BUONO FOOD DICTATOR.
Years in the making. Now open-fire, open-air, and open to everyone on Marbella Coast.
FIRE THAT HOLDS THE MOMENT
The oven doesn't rush. Thirty years of practice taught us that. Every pizza is dough, fire, and patience — nothing added to speed it up, nothing missing to cut corners.
COCKTAILS MADE TO LAST THE NIGHT
A good cocktail isn't rushed either. Ours are built the same way the kitchen builds a plate — proper ingredients, real technique, nothing shortcut. Pull up a stool and let the night find its pace.
EST. IN SWEDEN
Our story
Buono didn't start in Italy, it started in Sweden, where our chef first opened a Neapolitan pizzeria after more than thirty years in the kitchen and formal training in Naples itself. Now that same fire, that same dough, and that same obsession with doing it properly has landed on the coast of Marbella. Alongside the kitchen, our bar pours proper cocktails, done right, every night.