maeba restaurant In Ariano irpino

The road to get there is not exactly linear... Characteristic and ancient place (former oil mill) with only 4 tables. Good food, some excellent, but more spectacular (a giant tray with dishes as large as an olive or a chip). We refreshed ourselves with fresh bread and some breadsticks, good because they used lard (not exactly healthy), and then the wines, 3 glasses of IGP, paid the same as a bottle of D.O.C.G. Furthermore, the place had an unpleasant musty smell (not much, but you could smell it, he told us that it only does it when it rains) I wouldn't go back anyway, there is better around for less money

The trip was worth it The Maeba restaurant in Ariano Irpino is an authentic culinary gem. The journey to get there was not at all easy but it was absolutely worth it. The welcoming atmosphere and the very attentive, polite and courteous owner Nico in the dining room create, with his illustrative ability, an unforgettable gastronomic experience. The dishes, prepared by the young chef Salvatore, now in his ninth year of presence in this restaurant where he grew professionally, are made with fresh ingredients, of excellent quality and expertly combined and, I assure you, they are a triumph of distinct flavors between They. The location, a former ancient oil mill, is very beautiful, well maintained, well furnished, clean with tables well spaced apart. Absolutely not to be missed is a visit to the natural caves inside the dining room. Nico has a polite and reserved manner both in serving and illustrating dishes and his experience and culture regarding the wines that he combines with great skill with the dishes is evident. Worth highlighting is the excellent cellar made up of important wines. I highly recommend a visit to this restaurant, believing, without fear of contradiction, that it is an unmissable destination for lovers of good food. The Michelin star, of course, is well deserved.

Very refined and cared for. The owner is very kind. The bill is correct

We were really enthusiastic... candlelit dinner in a fantastic location, easy to reach and characterized by truly superlative hospitality. The tasting menu with a parade of dishes that impressed not only the sight, but also the palate, combined with impeccably chosen wines. All always presented with grace, confidentiality and profound professionalism. Highly recommended

We had dinner, two of us, in this little restaurant immersed in the Arianese countryside, a surprise 4-course menu. Positive and above all "surprising" experience, the chef's welcome was made up of 5 fingers, one better than the other, a cabbage-based appetizer, a spaghettone as a first course but my palate was delighted with a crispy pork belly. Highly recommended place, excellent quality-price, friendly staff, chef to kiss... Well done everyone but above all courageous. Go there and delight.

Excellent lunch, excellent choice of music, very pleasant service and environment. Advised.

Serata all’altezza delle aspettative. Cucina con sapori “antichi” ma rivisitati e con la giusta contaminazione. Materia prima eccellente.

To reach the Maeba restaurant, simply follow the Google Maps placemark, the road is in fair condition but passable and once you reach your destination you will find yourself in this quiet and isolated location, immersed in the Irpine hills of Ariano. Really nice place. The restaurant is a renovated and renovated oil mill, the internal room is small, there are not many seats therefore I think it is mandatory to book. I booked via the online form and everything went smoothly, perfectly without even having to call anyone on the phone. Perfect booking service. Clearly the Michelin Star received in 2023 surpasses any of my words or opinions but I must confess that I found everything extremely extraordinary. From a starred restaurant I expected service and quality, especially in the preparations, that were out of the norm but Maeba exceeded my expectations for the following reasons: - Obviously the Chef's preparations were all more than welcome, even where the main ingredient was not among my favourites, I'll take the example of the morsel of cod, although I didn't love it as an ingredient, quite the opposite in fact, I found the Sublime and delicate Maeba preparation. We had a 9-course meal, with a nice alternation between meat, fish and vegetables. All the preparations were nice and good. Super courgette. - The service was super professional, just as you would expect from a starred restaurant, attention to every detail, almost unnerving, but polite and in a manner. - We also opted for the pairing chosen by them on the wines and here I was even more pleasantly surprised. I was only expecting the "big" wines from large-scale retail trade and instead we were caught off guard with wines of an even greater artisanal quality and in some cases from medium-small producers which represent the diamond of Campania/Irpine production. In conclusion, it is a truly pleasant experience to better remember an important occasion.

Questa domenica siamo stati ad Ariano Irpino, al ristorante MAEBA @maebarestaurant Un Ristorante da 1⭐ @michelinguide e 2 Forchette @gambero_rosso, guidato in cucina dal bravissimo chef Marco Caputi, nel locale di proprietà di Nico Mattia, ricavato negli spazi di un antico frantoio, con affaccio sulle bellissime valli Irpine tra ulivi e alberi da frutto. Lo @chefmarcocaputi ha creato una cucina tutta sua, fatta di materie prime locali, ma anche di eccellenze fuori dal territorio. Con piatti di alta qualità, con preparazioni semplici e innovative, i contrasti si susseguono e sono alla base dei piatti, però nulla di estremo o complicato. Nota d'onore per i Lievitati che hanno avuto un ruolo da protagonista in tutto il percorso. Completano l'esperienza l'accoglienza attenta e posata di @salvatore_ciccarelli1, che racconta con precisione e con il sorriso le portate che si susseguono e la professionalità di @nicomattiaav, che seleziona etichette originali e puntualmente pensate per accompagnare al meglio le diverse portate. Unita ad una passione e conoscenza del mondo dei distillati (che mi rende particolarmente felice) evidente dall'accurata selezione messa in bella mostra nella vetrina della sala. Di seguito la descrizione del menù e le immancabili immagini della nostra esperienza 📸📽️ MENÚ EVOLUZIONE - Baccalà, cipolle e aringa. - Crostatina, scarola e olive nere. - Bignè fritto e zucchine alla scapece. - Seppia, mandorla e dragoncello. - Zucchine, limone, anacardi, avocado, basilico e maggiorana. - Spaghetti, vongole, burro affumicato, limone e pinoli. - Ravioli, arachidi, gamberi e tom yum. - Agnello, melanzane, yogurt e aglio orsino. - Uva fragola e radicchio. - Cioccolato e cicoria. - Arachide - Cocco e Lampone. - Cioccolato. - Bigné, caramello e Vaniglia. IN ABBINAMENTO - Ferrari-"Maximum" Brut Blanc de Blanc Trento D.o.c. - Pierluigi Zampaglione -Fiano Campania "Don Chisciotte" 2019 1.g.t. - Capolino Perlingleri-"Petra" Falanghina 2021 1.g.p. - Casa Brecceto "La Poderosa" Coda di Volpe 2020 1.g.p. - Schloss Maissau - Gruner Veltiner 2019. - Clara Marcelli - "K'un" 2016.g.t. - Nikka Single Malt Yoichi 10 anni 45" (Jap).

Very well-kept location, an old oil mill renovated and refurbished, the menu is not revealed until the last second, you have to completely rely on and trust the chef, which worked very well for us. All the dishes, even those with the most daring combinations, had top quality ingredients, were cooked to perfection and presented impeccably. Perfect balance of the various flavors. Limited parking, super friendly and competent staff, never intrusive. Absolutely coming back.