Ristorante Pizzeria

All the flavors of tradition


The environment is intimate and refined, the result of an architectural project that perfectly integrates hospitality and modernity, also through the exposed oven.
Contribute to make it unique and familiar, attentive service, impeccable and particularly discreet.

TripAdvisor user:
"The restaurant presents a decor above expectations, with a gleaming mechanical slicer that makes a fine show, panels that recall the local products."


The proposed cuisine pays particular attention to the selection of ingredients, chosen according to freshness, quality and origin, favoring those of the territory. There is an accurate selection of typical cold cuts such as sausage, soppressata, capocollo, bacon, filone and local cheeses such as Canestrato di Moliterno, Ovicaprino di Stigliano, Caciocavallo Podolico and much more.



The recipes masterfully prepared by Chef Domenico Amato are creative and modern, with daily proposals and a seasonal menu. The fresh and refined dishes are designed to use typical local ingredients.


The wine cellar, with a rich selection of wines, enhances in a particular way the most prestigious regional wineries, in perfect agreement with the culinary choices and the menu.
Moreover, the bottles are kept in sight, available for choice, in a valuable frame with shelves.

True Neapolitan pizza


The restaurant also offers the "true Neapolitan pizza" characterized by the long leavening dough that is light and well digestible to all customers.
The ingredients used for the condiments tend to enhance the territory and tradition: San Marzano DOP tomato, mozzarella fior di latte del Vallo di Diano, pancetta lucana, peperone crusco, caciocavallo podolico DOP are just some examples.


Pizza Menu

The pizzas on the menu, therefore, range from the traditional ones par excellence to the most refined ones which always include the use of typical local products and can be accompanied by beers of your choice.

Tripadvisor user:
"I slept one night at the hotel and on the occasion I took advantage of the restaurant, very interesting both as a location and as a variety of foods. As a local specialty we were suggested the panuozzo, a sandwich kneaded with pizza dough and then stuffed in different ways."

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