At the restaurant we want to introduce you to and make you experience what we most dear and authentic "our land and our culinary culture" as we are convinced that the story of a territory begins at the table! We are in the land of the Mediterranean Diet. We are in Paestum a territory where the gastronomic richness offers only the embarrassment of choice: the renowned Mozzarella di Bufala, the precious vegetables of the Piana del Sele, the anchovies of the Gulf of Salerno, the oil of our hills are just some of the products that our chef Pasquale translates into alternative dishes that follow the colors of nature and accompanied by excellent wines to enhance the flavor. From the cellar the right wine for every dish: from the great names of viticulture to small family-run companies, our menu includes the best labels of the Salerno and Campania wine scene. The Hotel offers its guests the opportunity to dine with the Half Board option or book a table to eat à la carte. All our guests can choose to select the dishes they want from a rich and varied "a la Carte" menu which includes, in addition to first and second courses based on meat or fish, also appetizers and various desserts. On request menus compatible with food intolerances and cultural needs. Not only sea on the table but also delicious combinations of land. The products used in our kitchen are 0 km, short chain products that come from the area surrounding the hotel. Our kitchen is dedicated to eating typical, good, healthy and traditional dishes as before, this is part of our Italian culture that we are defending. Supporters of the Mediterranean diet, in the kitchen we transform our local products to satisfy the palates, not only for gourmets, but also for those who are looking for more ancient flavors and want to rediscover the recipes of the ancient cuisine of Cilento. At least the lunch table goes back to the origins of eating. The kitchen is personally prepared by our chef Pasquale and Giuliano. At the restaurant each dish tells a story, the story of the typical local products, of the DOP and IGP excellence, of the "great classics" of our tradition. Letting ourselves be guided by the changing seasons, we vary our menus according to the raw materials available, which are transformed and enhanced in the skilled hands of our chef, to give life to new and satisfying taste experiences.
On the ground floor there is a large restaurant room of about 180 seats equipped with a multimedia board, projector, microphones, audio system and a corner bar, and another restaurant room with about 70 seats.
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