Marotta Ristorante In Castel campagnano

A restaurant with only 5 tables, an experience you'll remember for the rest of your life. Everything was impeccable. One of the best restaurant experiences I've ever had, if not the best. First, I must commend the sommelier, Anna, who treated us extremely well, always with a smile on her face and a wealth of knowledge about everything that goes on in the restaurant. She selected excellent local wines to accompany our meal and recommended a local vermouth, which was the best I've ever tasted. Truly an excellent professional and a very kind person. Also in the dining room was Dodo, who was also very attentive and created fermented beverages to accompany the tasting, along with non-alcoholic options. These two nailed everything: their friendliness, the information provided, the pairing choices, and the attention they gave to the tables. Chef Domenico Marotta demonstrated complete mastery of his craft. He is a master of flavors with flawless technical execution at every stage, all the dishes so rich in flavor, textures, and presentation that it's a shame to eat them, but impossible to resist, so the plates come back clean. Local products are valued and celebrated with the techniques used. This restaurant is complete and deserves to be known by everyone. Service: 10 Food: 10 Drinks: 10 EVERYTHING: 10 (I wish Google had a 10,000-star rating because that's what this restaurant deserves.)

Love of food, hospitality, and conviviality. Impeccable, interesting, flavorful dishes, perfectly aligned with the chef's vision, evident in every detail. A superb demonstration of high-quality cuisine, without the use of showy dishes, but rather achieved through study, research, and care for the local area. The good food is complemented by the pleasantness of the entire staff: Anna, Dodo, and chef Domenico are friendly and welcoming. On tiptoe and without ever being intrusive, they were present and shared the meal with us without ever feeling affected. You leave wanting to return to discover new flavors in a friendly atmosphere. The alcoholic and non-alcoholic pairings are highly recommended, as they truly complement the dishes. Since you can't try both, I recommend choosing the non-alcoholic version to truly discover fermented beverages and kombucha.

An unforgettable gastronomic experience Crossing the threshold of this restaurant means embarking on a sensory journey that combines the elegance of haute cuisine with the primordial power of the earth's spontaneous flavors. The chef, a true gastronomic explorer, personally forages wild herbs from the surrounding area, transforming them into dishes that taste of wind, forest, and light filtered through leaves. The menu is a blend of creativity and tradition, with aromatic nuances that change with every bite. Each course is designed to surprise the palate, telling a story of harvest, care, and transformation. The meticulously crafted wine pairings amplify the sensations. The risotto presented took me back to a time when the fireplace was lit—a light smoky aroma and that lemon zest suddenly found on your palate in an explosion of flavor, along with the provola cheese that lulls the senses. The service is impeccable, passionately explaining the origins of each ingredient without ever being intrusive. In an era where restaurants risk becoming standardized, Ristorante Marotta is an oasis of authenticity and refinement, where every dish is a tribute to nature and those who know how to listen to it. An unforgettable experience, to be enjoyed with all the senses.

An excellent restaurant, Chef Marotta uses high-quality, predominantly local ingredients and possesses great technique and a willingness to customize the menu to meet any preferences or needs. Furthermore, and something I appreciate, I think that in recent months he has focused on a more traditional cuisine, revisited with his great technique and imagination, abandoning somewhat the overused fine dining. The dining room is small, clean, and welcoming, with sweeping views of the surrounding greenery. Service is entrusted to the talented sommelier Anna, who will tell you everything you need to know about the bottles selected and, of course, the dishes served. The fair final bill will encourage you to return soon.

When you decide to travel to Squille, a small village in the Caserta area, to dine at Marotta, you don't know you're about to experience one of those moments that will remain etched in your gastronomic memory forever. The atmosphere welcomes you with a modern, unfussy elegance that immediately puts you at ease. No pomp and circumstance, just authentic class in an intimate space where every detail is designed to make you feel special. The service is what you dream of in a Michelin-starred restaurant: knowledgeable, passionate, capable of telling you each dish like a little story, allowing you to savor Domenico Marotta's philosophy even before the first bite. And then comes the cuisine, and it's pure poetry. It begins with a series of amuse bouche that are small masterpieces of art: each vegetable-based bite is an explosion of flavors that immediately makes you understand that nature is the absolute protagonist here. But the moment that stays in your heart is when his iconic snail arrives with a sprig of rosemary—a signature dish that encapsulates all the chef's brilliance. Each course is a perfect balance of local tradition and innovation. The first courses, from seafood pasta with a plating that is pure visual art, to the dishes where the wild herbs of the Matese take center stage. And when the guinea fowl arrives, served with artisanal knives specially created for this dish, you understand that every detail here has a precise and refined meaning. You sense a profound respect for every single ingredient; nothing is left to chance; everything has a surprising flavor. Even the details make the difference: from those artisanal knives for the guinea fowl to the small pastry at the end that completes a complete sensory experience. Here you don't eat; you experience a journey through the authentic flavors of Campania, reinterpreted with exquisite technique. The price is that of a Michelin-starred restaurant, fair and commensurate with the quality of the experience. This isn't just any dinner; it's an investment in beauty and deliciousness that repays every single euro spent. Marotta isn't just a restaurant, it's a destination. Domenico Marotta is writing one of the finest chapters in contemporary Campanian gastronomy. We'll definitely be back, and we highly recommend it.

I had the pleasure of dining at Ristorante Marotta, and the experience exceeded all expectations. In a setting of minimalist elegance and meticulous attention to detail, we were taken on a culinary journey that amazed, pampered, and provided us with authentic experiences. Every member of the staff was attentive, professional, and kind. A special and heartfelt thanks goes to Anna, who guided us throughout the evening with a grace and expertise that added invaluable value to the dinner. We opted for the 9-course tasting menu, a journey that proved to be a crescendo of flavors and brilliant ideas. The welcome from the kitchen was an exceptional prelude: a series of varied and delicious amuse-bouche, which elegantly enhanced the flavors of seasonal vegetables, and which concluded masterfully with the "traveling snail," a small masterpiece of creativity. From there, every course confirmed the extremely high quality. Among the moments that will remain etched in our memories: the surprising freshness of the cucumber milk; The penne with mussels; the risotto with its intensely smoky aroma, which revealed the unexpected sweetness of the provola cheese on the palate, a memorable contrast; and the spaghetti, where the marjoram perfectly complemented the sweetness of the peppers and the savory flavor of the anchovies. The fish courses were a celebration of the raw ingredients: the cod and snapper were almost touchingly tender. The guinea fowl reached its pinnacle: succulent and flavorful meat, so tender it could be cut with the magnificent artisanal knife presented to us at the table, a detail that demonstrates a commitment to the 360-degree customer experience. The desserts also maintained their high standard, standing out for their originality and the use of noble ingredients that celebrate the local area: almonds, carob, and plums were the protagonists of refined creations. The beverage selection was a magnificent accompaniment: from the lively bubbles of the Fiano Dryas to the opening, through the excellent Fiano Lunarossa Quartara that enhanced the dinner, to the sweet and enveloping notes of the Symphonie de Sauternes. And to conclude, a touch as unexpected as it was welcome: a steaming, comforting cup of German barley prepared in a moka pot, a gesture that combines fine dining with the warmth of home. Dining at Marotta isn't just about enjoying Michelin-starred cuisine, it's about trusting a family that deeply loves their work. Congratulations to the entire brigade and the dining room staff. A special thought also goes to the chef, whose visit to our table at the end of the evening to say hello was a gesture we greatly appreciated. An experience to recommend and, above all, to repeat!

Pranzo in famiglia con bimba di 9 anni. Location minimal, ma accogliente , pulita, ben curata. Personale preparato, presente, cortese e disponibile. Ingredienti ricercati, bilanciati e ben lavorati,per un effetto WOW .. Esperienza consigliatissima per chi vuole provare piatti innovativi..

Excellent surprise menu and prepared, kind and friendly staff. Top

Posto stupendo personale di alto livello attento e disponibili cibo eccelso.Lochef Marotta gentile ed attento esce alla fine del servizio per parlare con il cliente e chiede se è rimasto soddisfatto .Posto incantevole da ritornarci.

The experience at the Marmotta Restaurant was simply unforgettable. From the moment we arrived we were welcomed with great warmth. Anna, the room manager, personally waited for us in the car park, immediately making us feel like special guests. After a brief presentation of the structure - which is divided into two distinct areas, one dedicated to events and the other to haute cuisine - we sat down in a room with a minimalist, elegant and intimate design, embellished with a few well-spaced tables and a delicate "spring" effect that I particularly appreciated for the comfort and intimate atmosphere it creates. We started the evening with an aperitif recommended by the house: a Trento DOC rosé bubble accompanied by surprising amuse-bouche, among which the creamed fish sandwich between two very thin wafers and hidden in a vase of bay leaves stands out, a small masterpiece of technique and creativity. We then chose the seven-course tasting menu, paired with an Etna Rosso: it was a succession of emotions and discoveries. Each dish told a story, with a cuisine that focuses on the absolute quality of the raw materials, favoring small local producers and highly selected seasonal ingredients. The search for authentic flavors and the ability to enhance them with elegance and respect were evident in every tasting, the result of the creativity and inspiration of chef Domenico and his kitchen team. Special praise also goes to the dining room service, impeccable and never intrusive, professional, attentive and capable of making every moment pleasant and spontaneous. We are grateful for having been able to live this experience of taste, elegance and sincere hospitality. We can't wait to return.