I visited this agriturismo today and was truly thrilled. The welcome was amazing, the food delicious. The chef was truly impeccable! A little corner of paradise that feels like home and kindness.
The food is authentic and rooted in the local area: genuine products, carefully prepared dishes, and quality local ingredients.
I highly recommend it.
Marco De Rogati
.
16 Novembre 2025
10,0
After a few years, I'm returning to this restaurant outside the chaotic center of Castellammare di Stabia.
It's in a building surrounded by a lush artichoke field, where the renowned "violetto di Schito" is grown, which can be enjoyed as spring approaches.
Meanwhile, Chef Pane's autumn menu offers a satisfying selection of land and sea dishes.
We opt for a seafood salad and a fish fry.
The presentation of a composition of octopus salad on arugula, steamed cuttlefish on fennel and almonds, gratinated prawns on a lemon leaf, and tuna carpaccio on a ricotta cheese was excellent.
Response: inviting, fresh, and flavorful.
Among the fresh fish fry, we found calamari rings, fried anchovies, red mullet, and other blue fish. All golden and crispy, it was served with a mixed green salad and potato chips.
Fragrance and lightness are the words that immediately came to mind to describe it.
A low-alcohol, slightly sparkling white wine accompanied the evening.
The Annurca apple dessert and artichoke liqueur were a fitting end to the dinner.
The open kitchen, large tables, comfortable seating, family management, good lighting, clean restrooms, excellent value for money, parking, and Wi-Fi made it all a comfortable experience.
Generous compliments to Chef Giuseppe Pane.
Antonio Venditti
.
31 Ottobre 2025
10,0
Top! Choose fish or meat and let yourself be guided through a delicious surprise complete meal with local products. The chef's entire family doesn't hesitate to open the restaurant just for you, and to serve you like royalty, refined and hearty dishes. Excellent value for money, you can go there with your eyes closed!
gaelle nieuviarts
.
14 Agosto 2025
10,0