I migliori ristorantinella città Montefalcione della Avellino

02/03/2026: Excellent quality of all the ingredients and excellent wine list, the only criticism is the quantity. The appetizer was certainly minimal, just a bite of three different dishes, but the really poor one was the first. A forkful and that's it for 15 euros. No one wants a trucker's dish, but a portion yes, rather than a taste to see if it's cooked.

19/01/2026: I didn't eat well and I don't recommend this restaurant. Again, based on my experiences. The service was inattentive, careless, and unorganized, which is evident in the dishes. The "convivial" three-course appetizer (€30) was for two people; since there were four of us, we ordered two. The cod salad resembled a revisited Insalata di rinforzata, which was truly awful. The cod was old and flavorless (I thought it had been soaked too long), pickled cauliflower (the wrong ingredient), and jarred pitted olives. The stuffed pepper-like dish was made with pickled peppers (a huge mistake), the bean and chestnut soup (mediocre), and a sort of turnip greens and polenta tart (my favorite). First courses: two tagliolini with truffles and two maccaronare (a typical Irpinia dish). Tagliolini with truffle, which, again in my opinion, was made with frozen truffle, even though the waiter had assured me it was fresh. Worse still, it was full of dirt (the freezing is confirmed by the fact that if you brush a fresh truffle, you immediately notice if there's still dirt to be cleaned). The maccaronara (fresh pasta with fresh tomato sauce) was also awful. Fresh pasta of mediocre quality, lacking the "callousness" that good semolina would have, served undercooked perhaps to compensate for the lack of it. The sauce was watery and flavorless. The desserts were also mediocre. Incidentally, we received a third dessert we hadn't ordered, consisting of a tart cut into four pieces, perhaps apple, but, again in my opinion, old and dried out, which we also found on the bill (which was promptly cancelled after I pointed this out). In conclusion, I still think: poor value for money and I would avoid some pseudo-smart tricks, diverting the focus on the choice of raw materials and how to treat them.