Pancrazio Locanda Cilentana In Castellabate

Il menù dei ricordi (antipasti in condivisione legati alle memorie professionali dello chef) è una figata pazzesca. Parisi ha la abilità di far sembrare semplici cose complesse!

The Pancrazio restaurant, located in the heart of the Borgo Antico of Castellabate, is a true jewel from both a gastronomic and architectural point of view. Housed inside the splendid Palazzo Gentilcore, a historic residence expertly renovated and furnished with refined taste, the restaurant offers a unique experience, in which art, history and cuisine blend harmoniously. The elegant and refined interiors, combined with the authentic charm of the historic walls, create an enchanting and relaxing atmosphere, ideal for an unforgettable lunch or dinner. Pancrazio's cuisine is a hymn to the Cilento tradition, but with a touch of modernity that makes it even more interesting. The menu offers dishes made with the freshest ingredients and celebrates the authentic flavors of the area. Among the delicacies offered, the appetizer that deserves particular attention is the steamed aubergine parmigiana. This light reinterpretation of the classic Italian dish surprises with its delicacy and lightness. Steam cooking, in fact, best preserves the flavor of the aubergines, maintaining their soft and harmonious consistency. Overall, much more than a restaurant: it is a complete sensorial experience, which ranges from the historical beauty of Palazzo Gentilcore and its external square, to the excellent quality of the dishes. Ideal for those looking for an experience that combines elegance and authentic flavors, in one of the most fascinating villages in Cilento.

We chose this restaurant first and foremost for its convenience, as it is located inside the hotel where we are staying, in the center of Castellabate. Palazzo Gentilcore, a beautiful historic residence with well-kept rooms and a spectacular view. The staff is impeccable, both in their attentive and attentive service and in their hospitality and kindness. Attentive to everything, super kind and very nice. He feels at home here. The chef's cuisine is typical Cilentan cuisine, rich and tasty with some creative twists and reinterpretations. The materials are excellent, zero km, all small local producers. Many preparations are artisanal and produced on site, such as bread and breadsticks and desserts (the millefeuille with divine cream and black cherries) Truly recommended

Siamo tornati, perché precedentemente soddisfatti, in questo bel ristorante adiacente al centro di Castellabate, utile per una visita prima o dopo cena. Abbiamo preso il menù da 40 euro, oltre beverage. Buoni gli antipasti, i primi ed i secondi, ottimo il vino con le pesche. Personale gentile, efficiente, atmosfera molto accogliente. Bagni puliti e riforniti. Ci torneremo sicuramente.

Typical Cilento inn in the beautiful village of Castellabate. 5 star location and atmosphere, professional and empathetic staff with attention to the customer, Mattia above all. Chose the 40 euro tasting menu: The appetizers were the best, with the caciocavallo with 3 consistencies and the cooked parmigiana in a jar being the highest points of the entire dinner. Less appreciated was the first course with cavatelli, courgettes, anchovies and lemon without a defined flavour, and what was supposed to be fillet with pink pepper became fillet with pepper because it was decided by the chef without any warning. Closing with an excellent Mokamisu' and a fig millefeuille which would have been appreciated if fresher. Two aspects need improvement: -The mineral water drawn was hot and undrinkable; -the recommended Malvasia wine with percooche (1 jug 30 euros) was served anonymously in a kitchen jug with a plastic cap (which label is Malvasia?) Overall, a positive and recommended experience, hoping that the improving feedback will be received by the property.

Excellent cuisine by chef Pietro Parisi. We chose the Cilento menu and it was all delicious. Excellent breadsticks with chickpea flour accompanied by ricotta. Appetizer with various very interesting and tasty meat/fish tastings. The caciocavallo in 3 consistencies, the fried calamari with sweet and sour fig sauce and the cod with talli cream are excellent. The Cilento fusilli with fig ragout and the suckling pig with vegetable caponata are delicious. The ice cream with olive oil was also very good. It's a shame about the service which was unprofessional, the service needs to be improved in order to have a perfect situation. Even such bright lighting did not contribute to creating a pleasant atmosphere for a dinner.

Nice location, but banal menu. The waiters were friendly but inexperienced.

Beautiful environment, cuisine not exceptional but perhaps we caught the "no" evening. We stayed at the end of May

Splendid evening. Location with attention to detail. Excellent food. Very kind staff. Delicious desserts and a good cellar. We really spent a nice quiet evening (we had dinner on a Friday evening) and we were pampered in every way. We'll be back!!!

The dishes chosen from the à la carte menu are excellent: tartare, cod, spaghetti, prawns and anchovies but above all the buffalo fillet. Prices definitely higher than the fixed menu, but it was absolutely worth it...