To impress his personality and his creativity in the dishes, there is the chef from Irpinia Gianluca D’Agostino.
Some of his creations can already be called “classics” such as the curled octopus with potato cream or poached egg with black truffles.
In autumn, the restaurant also offers the white truffle, to be combined with egg noodles with mountain butter or with butter and lemon sole.
Since our visit was just in pre- winter time, in the menu we found many seasonal ingredients: prickly lettuce, cauliflower, broccoli, pumpkin, presented in a successful pairing.
Definitely guessed, for example the combination of seafood paccheri with broccoli, able to give something extra to an otherwise ordinary dish.
The dish we preferred was the duck breast, cooked to perfection, soft, juicy and enriched by the intense flavor of the cooked must of Aglianico.
The dense wine menu gives a bonus to the whole, as well as the menu of coffee.