Prestige In Vallata

Beautiful place a stone's throw from the motorway toll booth. I was there last night for the first time and I will go back as often as I can. Ample parking for the truck and the food was delicious.

excellent restaurant, home made food, very good old flavours, delicious homemade pasta, I recommend the beans as a starter and the wine isn't bad either, friendly staff.

I had a good time, excellent restaurant "also the owner is very nice to offer you their specialties"

Hello 👋🏿... excellent welcome... professional staff... good work 🍀

Most excellent. Beautiful mountain side in with restaurant sited on family farm where they produce private label olio e vino

Excellent value for money. Excellent service, clean place with excellent hospitality Well done

Very hospitable and friendly! Food is extremely good👌. Behind the Hotel/Restaurant is a spacious 🅿️ (+/-25🚛). Highly recommended!⭐️⭐️⭐️⭐️⭐️

We stopped one night while we were traveling. What can I say? The location is very convenient in relation to the road, but at the same time also pleasant for the landscape and tranquility. The rooms are truly delightful. The sweetest welcome. They waited for us until late with unique kindness and helpfulness. Breakfast then? What can I say? They also accommodated our requests for vegan options and were just incredibly welcoming. We will make sure to return!

No I discovered this place thanks to a friend. What to say, the place is very convenient to reach, very close to the Vallata (AV) motorway exit. Mr. Salvatore, owner of the hotel restaurant together with the other two brothers, is a friendly, helpful person and always ready to describe the dishes served at the table. The food recalls ancient traditions, especially the sausage with sauce of infinite goodness. Orecchiette seasoned with dried and powdered walnut sauce, I didn't eat them but my friend appreciated them very much. Excellent pizza, 48 hours of leavening that can also be consumed by the meter. Excellent value for money. Oh, I forgot, lastly a free bottle of Aglianico from Irpinia from their cellar. What can I say, thanks to Mr Salvatore and our friend Nico. We will definitely come back and ask him to eat the "fried calzoncelli stuffed with chestnuts and chocolate", typical desserts of that area. Ad maiora.

* Battered Fusilli with Cauliflower and Pancetta * Grilled Irpino lamb * Pizza with Salami and Rughetta Trevicana..... ..... All accompanied by excellent Aglianico-Taurasi wine and Coda di Volpe from the Cipriano family winery