Suscettibile SA In Salerno

Choose Suscettibile for a noteworthy experience, it doesn't matter if it's the first or the hundredth time you cross the threshold of this unique place, Marco will be able to guide you every time towards a journey that is always beautiful and at the same time unique in its own way, refined, valuable and true... Chef Costantino will be able to focus on the maximum sensory experience that is usually impossible but not for those who are SUSCEPTIBLE for one evening 10 and praise as always, and it's not a given nowadays!

A sublime gastronomic experience at Suscettibile. The symphony of flavours is masterfully orchestrated, every note is perfectly calibrated. The service is impeccable, the result of a total dedication to quality. The cellar is a treasure trove of wines selected with care and passion. The atmosphere is a combination of elegance and warmth, an oasis of refinement. The Suscettibile team is animated by a contagious passion, every detail is cared for with love. Suscettibile is an experience that leaves an indelible mark, a culinary journey that will leave you breathless. A well-deserved 10 out of 10 for this gastronomic jewel that continues to surprise and delight.

After several years I returned to this pleasant and interesting restaurant. This review is an update and confirmation of my previous one from August 2020. I noticed in the kitchen an evident maturation process carried out recently by the young and talented Chef Costantino Pezzuti. The dishes are always inspired by the Cilento tradition, in particular, and by the Campania tradition, in general, and are made with a good hand and with excellent technique by the Chef, so much so as to propose classic dishes in a new and innovative way while maintaining their peculiar characteristics. This is in fact the secret of the cuisine of Suscettibile: the exaltation of the excellent raw materials, their flavors and their aromas while maintaining that apparent simplicity that is the trademark of the restaurant. And that's what I found in the egg and eggs (breaded and fried poached egg, bottarga (eggs), cream of potatoes and roasted leek, in the scarpariello di costa (iconic Campanian dish based on tomatoes, basil and parmesan, but with the tomato cooked twice, basil oil and crumbled parmesan wafer and finally in the grilled turbot, salicornia and zabaglione, with the fish cooked impeccably. The service is always attentive, professional and smiling. The wine list is very interesting. Prices in line with the quality of the offer. The place has already been rightly reported by the Michelin Guide which in my humble opinion is more than ready for the big leap. Best wishes.

A Sensory Journey at Suscettibile We had the pleasure of experiencing a 5-course menu at Suscettibile — and every bite was a revelation. Thoughtfully curated, each dish struck a perfect balance between creativity and flavor, showcasing top-tier culinary craft. From the first amuse-bouche to the final dessert, the experience was nothing short of exceptional. Service was attentive, warm, and seamless — striking that rare balance of professionalism and personality. To end the night, we enjoyed a digestif under soft lights, letting the evening linger just a little longer. Suscettibile isn’t just a restaurant — it’s a feeling. One we’ll be coming back for.

I'll just tell you that I was so taken by the taste of each course that I completely forgot to photograph it... 😅 Seeing is believing! Congratulations to the young chef and the owners who surrounded us with their kindness and professionalism.

Location centrale per un ristorante dall’atmosfera accogliente e com ampi spazi tra i tavoli che consentono di godere della conversazione tra i commensali e di rilassarsi godendosi le varie portate. Servizio attento e cordiale. Pane fatto in casa e amuse bouche offerta in apertura. Menù giustamente contenuto nelle proposte che risultano tecnicamente perfette e ben impiattate. La cucina ha un solido background di tradizione ma ripensata e riproposta in maniera creativa: ci si emoziona e ci si stupisce con sapori conosciuti che però appaiono nuovi e appaganti. Abbiamo mangiato benissimo. Da segnalare gli splendidi paccheri allo scarpariello con salsa preparata con pomodorini pachino e piccadilly confit, frullati e passati allo chinois e la ricciola al sale con vino bianco e carciofo (ispirato al carciofo alla romana ma in modalità smart). Ottimi anche i dessert (consiglio limone e cacao). Lo chef è giovanissimo (ma già con tanta esperienza in cucine stellate) ed è stata molto apprezzata la sua richiesta di feedback al tavolo alla fine della cena. Conto in linea con l’esperienza e le materie prime utilizzate. Veramente eccellente: si punta alla stella? Bravi!!

An interesting experience. I chose the chef’s menu with five courses. Each dish was a little piece of art, both in presentation and taste. The portions were quite small, as expected in fine dining. The flavors built up nicely, complementing each other. The dishes were served very quickly, with almost no waiting time between courses. Was it worth 85 euro? I’m not sure, but it was definitely a unique experience.

The place and the atmosphere are fantastic. The dishes are a journey that cannot be described in words, the first course, a prawn, would have been enough to make it worth going there and paying the bill. An experience that as soon as it's over you can't think of anything other than when you can return. Glasses arrived stained at the table, the sore point that cannot and must not happen in a starred restaurant. Congratulations to all. Politeness, courtesy and kindness reign supreme. Maybe, if really, I would choose some figure with greater charm to replace some less harmonious element.

Great place, nice staff, the chef really knows how to cook

Indirizzo di alta qualità gastronomica ubicato in centro città. Posizione non visibile dalla strada (ma il dehors interno con giardino è un valore aggiunto). Cucina ecumenica, contemporanea, riconoscibile, golosa. Vale una tappa!