08/09/2025: Nestled among the quiet alleys of a small village at the foot of the first Sila hills, this small restaurant—seating just thirty or so—offers a culinary experience that goes far beyond a simple meal. Here, in the heart of Caccuri, Calabrian cuisine is expressed with authenticity and pride, in a warm and sincere atmosphere.
The location is simple and rustic, yet brimming with personality: stone walls, minimalist furnishings, and that sense of genuine hospitality that only family-run businesses can offer. You won't find paper menus on the tables, nor a formal wine list. The daily menu is prominently displayed at the entrance, a sign of a cuisine that changes with the seasons and the availability of local ingredients. Yet, paradoxically, it is precisely this lack of formality that becomes its strength: the owners, with warmth and expertise, guide guests in their choice of dishes, with passion and a deep knowledge of the local area.
The gastronomic offering is a tribute to Calabrian tradition: bold flavors, local ingredients, and dishes steeped in history and memory. While maintaining their rural soul, the dishes are served with a meticulous presentation that hints at gourmet cuisine, without ever being artificial or pretentious. Each dish tells a story—of the Sila, of the family that prepares it, of Calabria as a whole.
In an era where authenticity is often sacrificed for spectacularity, this small restaurant stands out for its consistency and heart. It's a place that doesn't need glitter to shine, because what speaks for itself are the aromas, the flavors, and that sense of belonging that is felt from the first bite.
Highly recommended for those seeking the true soul of Calabrian cuisine, served with pride and love.
24/08/2025: The place is small but very cute. I enjoyed the appetizers and the young waitress was very kind, but not having a menu to consult, especially one that showed the prices of the different dishes, doesn't seem right. Another thing I didn't like (even though they apologized) was ordering two first courses and receiving the second one 10 minutes after the first one, and the pasta was also overcooked.
The total bill, written on a post-it note and therefore without specifying the cost of each individual dish, was a bit steep in my opinion.
These are things that can easily be improved.
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