Everything from within forty kilometres.
No fixed menu.
Chef Elio Baranti writes the menu twice a day — once after the boats come in, once after the garden is picked. What follows is what it usually looks like, not what it will be.
If you eat with us every night of a week, you will not be served the same plate twice.
Lunch, slowly.
Open 12:30 until the last table leaves. Shaded, informal, and the only place we serve the fried things.
Twelve seats, one fire.
Below the house, in what was the olive store, twelve seats face an open hearth. One seating each evening at eight, one menu, no choices.
Seven courses, roughly three hours, wine paired from our cellar or chosen with you. Guests of the house have first refusal; the remaining seats go to the village.
- €145 per person
- €95 wine pairing
- One seating, 20:00
- Booked at reception
Four hundred labels, mostly from Campania.
Fiano, Greco, Aglianico and a stubborn collection of Etna reds. Our sommelier Nadia will happily talk you out of the expensive bottle if the cheaper one is better that night.
Tables for non-residents
The terrace takes outside bookings for lunch, and the Fire Room releases any unclaimed seats at noon on the day. Both fill quickly in season.