11/11/2025: Exceeded all expectations! The cuisine is elaborate, yet unpretentious. The highlight is the chef's skill in harmonizing the ingredients used, all of which are of evident quality and freshness. Kudos to the chef and the entire team, efficient and friendly. Considering the quality, the value for money is also excellent. We'll definitely return and recommend it.
02/11/2025: 🗓️Last weekend in Basilicata, we had dinner at the "Sotto la Torre" restaurant in Satriano di Lucania.
🤵♂️The hospitality and skill of the staff, both in serving and explaining the dishes served—all expertly prepared, beautifully presented, and with balanced flavors—made it a pleasant discovery. I think it deserves greater recognition, not only from locals but also from tourists like us. And why not, in my opinion, it also deserves some recognition. 🏆
Here's what we were delighted with.
Welcome aperitif:
Peperone crusco with ricotta
mousse and duck speck.
Paired with:
Prosecco di Valdobbiadene.
And from their bread:
Peperone crusco,
Sesame white bread,
Turmeric and Ferrandina olives,
Cuttlefish ink.
Cuttlefish egg
in a crust of its ink
on a potato mousse,
stracciatella,
Stigliano pistachio, and
a dusting of beetroot.
Dry-marinated salmon with:
Zucchini with mint,
passion fruit dressing.
Accompanied by:
Watermelon sgroppino.
Podolica beef tartare with:
tuna sauce,
almonds,
capers, and
balsamic vinegar.
Slow-cooked egg
on a
cheese fondue,
savory crumble,
truffle, and
cardoncelli mushrooms from the Lucanian mountains.
Saffron Carnaroli rice with:
Red shrimp tartare,
buffalo mozzarella sauce,
raspberry caviar, and
parsley powder.
Double-cooked octopus on a
roasted pepper sauce,
purple potato mousse, and
sweet and sour Tropea onion.
All accompanied by
Verbo Bianco,
from the cellars of Venosa.
2024
Small pastries with:
Melon sphere,
Pineapple,
Carrot mousse,
Creamy ricotta and mango.
And to finish,
Cheesecake mousse
with berries.
🧳 If you're near Satriano di Lucania, you can't miss it.
😋 You won't regret it. 🤩
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