Flori In Oppeano

08/02/2026: We met Mr. Faccioli by chance, and we chatted with him in the hotel's large courtyard. He's a truly friendly and pleasant person. Shortly afterward, we entered the restaurant from the courtyard. We waited, but no one was there, absolutely no one at all, and after a while, a staff member finally emerged from the kitchen. The restaurant is downstairs, "Cantina" by name and by nature, but Mr. Francesco, the maître d', who we later learned was "the Faccioli brother," made us feel very welcome, as I had some doubts about the location. It seems the rather large restaurant was built later by excavating beneath the hotel, where a partially unknown cellar was discovered. Between one conversation and another, we were treated to a plate of pumpkin tortelli and a delicious, almost overly generous tagliatella with porcini mushrooms. This was followed by two beautiful sea bass, perfectly grilled, and a delicious vegetable mix. Everything was excellent and well-prepared. A decaf coffee and a taste of Carnival dessert, kindly offered and very welcome, rounded off a rather generous Saturday lunch. I have to say about this experience: we were welcomed warmly, we ate well, we were pampered, and we paid a very fair €73.20. I recommend it 100% with flying colors. Best regards, Paolo & Ombretta

07/02/2026: It was recommended to me to try the Luccio. I was not disappointed. It was an absolutely delight . Nice atmosphere, friendly staff , good food. That all you need , that’s all you get here.