I migliori ristoranti di cucina cucina molisana in Campobasso

17/11/2024: I celebrated my graduation in this place and I was very happy with it. The quality of the food is really excellent, I like the fact that the menu can be different depending on the day and therefore based on the seasonal raw materials. Impeccable service, the waitress who served us was exceptional. Very kind and nice owner. I highly recommend this place, thank you for helping make my day unforgettable!

08/11/2024: Exquisite food, friendly staff attentive to customer needs

22/08/2024: tutto ok,buon pranzo con ingredienti genuini,ben cucinati come una volta,porzioni generose,personale molto empatico e cordiale,prezzi onestissimi,consiglio vivamente.

30/07/2024: Primi buoni, niente di eccezionale ma comunque piacevoli, sia quello con salsiccia e pomodorini che quello con melanzane e pomodorini. Bistecca molto buona! La carta del menu potrebbe essere rivista, è troppo confusionaria. Un sorriso in più da parte dell’addetto al servizio ai tavoli sarebbe stato anche gradito 🙂

20/08/2024: Il ristorante è nel centro storico e d'estate ha uno spazio all'aperto dal quale si può ammirare uno splendido panorama verso l'interno molisano. Il menù è ricco sia negli antipasti che nei primi che nei secondi piatti e dolci. I primi patti sono conditi con sughi meno "carichi" di quelli della tradizione marchigiana o laziale. I secondi sono prevalentemente di carne. I piatti sono ben curati e il personale è preparato. Abbiamo anche apprezzato i dolci in entrambe le due occasioni. Si consiglia di prenotare, il rapporto qualità prezzo è ottimo.

19/08/2024: Exceptional restaurant. Professional and kind service Delicious food even for gluten-free Restaurant present on the AIC for gluten-free

27/08/2024: Fantastic! Excellent example of well-presented local cuisine! Special flavors in a welcoming and friendly environment.

23/08/2024: Very good food. Friendly and helpful staff.

07/09/2024: I ate very well. Everyone very friendly. Good and refined dishes. The only flaw was that the air conditioner was off. We went for lunch, all the windows were wide open and it was 34 degrees outside. We were sweating and we asked to turn on the air conditioner. It was done, set at 18 degrees minimum power, practically useless given that the rooms near ours had the windows wide open. They notice we're dripping and turn up the power. Then a couple arrives who doesn't like the air conditioner, instead of accommodating them in the nearby room, they lower the power of the air conditioner. Once we finished eating we left without even the coffee. I'm sorry because eating at 34 degrees was painful even though everything else was impeccable.

01/09/2024: A beautiful, elegantly set table, a prelude to a fantastic evening We immediately choose the wine, Macchia Rossa, Tintilia di Cipressi and in the meantime a tray of amuse bouche with watermelon extract and roasted cob arrives at the table, an unusual and well-constructed wish for an excellent dinner. We go to the menu, we are enchanted by the entrées: aubergines with roasted tomato glaze, basil and parmesan, a very well made dish; the cacio e ova pallotte, tomato, friggitelli and dried sausage, the best cacio e ova pallotte ever eaten in Molise, it felt like eating a cloud of cheese, the balance was excellent with the julienne of lightly fried friggetelli peppers and the dry sausage, it seemed like eat a cloud of cheese, excellent balance with the friggetelli, followed by steamed cod with seared courgettes and black summer truffle, the cod melts in the mouth, the courgette refreshes an already ennobled fish, the truffle is excellent, then we taste the seared prawns , vegetable caponatina and cocktail sauce, the prawns, the queen of small crustaceans, opened and seared, remain juicy and delicate and are completed with the caponatina in a delightful bite, the sauce is very delicate and gives it its roundness Already in this way we would be convinced of the qualities of the Chef, but never tamed, we proceed to taste the first courses: Tintilia crioli with bacon, courgettes, cardoncelli and caciocavallo, for our veg friend, no problem, it's all express, no bases, we remove the bacon, after all less is more, as they taught us, the cooking of the crioli is excellent, the exuberant Tintilia generously enriches an excellent homemade pasta, the flavors are strong and distinct, the pasta is well bound, a very well prepared dish successful Together with the crioli we chose to taste the tagliolini with prawns, courgette pesto, basil, almonds and yellow datterino cherry tomatoes, also for this dish, veg no problem, we remove the prawns and that's it, fantastic flavors and the queens of shellfish return to make themselves felt with their sweet flavor, well done! For the second course, the sliced ​​cardoncelli mushrooms, liquid salad and black summer truffle, here dear Chef Maria Assunta you won hands down, the mushrooms were delicious, cut high to have the opportunity to sear them well creating a light sealing crust, but it is the fork that reveals all the technique expressed in the dish, by sinking it you acquire consistencies, aromas and colors that make this dish a chef d'ovre, the liquid salad finds its worthy companion in the crumble which refreshes the flavor of the mushroom that remains crunchy and fragrant, enhanced by the countless slices of truffle which brings an explosion of taste and goodness to the mouth, but how did you come up with this dish, so simple and so ingenious!!!!!! dessert: crunchy wafer with cream and black cherry, mother's cream with which we all grew up, simple with excellent fresh eggs, very delicate, its beautiful black cherry and a delicious wafer, tender cake with red fruit coulis, a very well made dessert and delicious, almond and hazelnut pastry, ricotta and percoche mousse, excellent, very delicate consistency of the ricotta mousse, crunchy and tasty, the percoche, to finish white, eat with almonds, you would have wanted a whole bowl of this, so delicate and good, excellent choices and sublime variations of dessert!! A rum and a coffee close one of the most beautiful dinners in Molise We will return with immense pleasure after having met Maria Assunta, Chef and demiurge of Miseria e Nobiltà, such a beautiful person who stopped with us to chat for a long time after the service, revealing herself in all her simplicity and giving us her love for a territory everything to be discovered which rightly boasts excellent raw materials, hosting great professionalism and ancient and consolidated traditional experiences in every corner Big congratulations, see you next time

25/11/2024: A trattoria from times gone by, unfortunately from abroad you don't expect to find such a nice place, where you eat very well, unfortunately I didn't have time to take a photo of the food, but very good!

08/11/2024: Everything perfect! Arriving in this rustic and charming place, the staff welcomes us into its ancient arches with reddish bricks with big smiles and warmth. We sit under this large white vault interspersed with shiny colored frescoes. Alessio, a friendly, helpful and extremely professional guy, pampers us throughout our dinner. Without any intrusiveness, he follows us step by step and advises us impeccably. We tasted a platter composed of Neapolitan taralli, mozzarella, pancetta, soppressata cured salami, pecorino cheese, caciocavallo and chicory which satisfied all our high expectations of local flavours; we then decide to taste the roasted caciocavallo in both typical versions, i.e. with honey and walnuts and with truffle and spicy ventricina and here the chef completely won us over so much so that we did an encore without thinking for a moment. We skip the first courses and challenge our demanding palates with two cuts of local beef presented with veils of caciocavallo and truffle: the meat was tender in both cooking modes (rare and medium), very tasty, juicy and with a full and pleasant consistency. The entire dinner was accompanied by a strong and full-bodied red Agliano from the Majo Norante winery, the most renowned in the area but of high standards. We finish with a very satisfying chocolate cheesecake. A perfect gastronomic experience, made of pampering and extreme quality at an amazing price (€150 for 4 people). A special thank you to Alessio for his kindness and tenderness even with our little 4-legged guest ❤️

07/12/2024: Descrive questo posto è puro ritorno alla tavolo di una volta,quando il mangiare era cucinato e curato al minimo dettaglio e il pensiero andava a coloro che ne avrebbero gustato i sapori.... è stato un esperienza bellissima in particolare quando assaggiando la coratella è venuta in mente la mia mamma quando la cucinava una volta è stato un ritorno gustativo al passato....Complimenti a Roberta la cuoca grandiosa....Continuate cosi resterete spre nel mio cuore Grandissimo ristoratore che accoglie e coccola insieme al suo staff i clienti.... Ritornerò perché c'è ancora tanto da scoprire

22/09/2024: Il ristorante si trova in un antico palazzo, veramente suggestivo; la cucina è tipica della zona, ci sono stati serviti come antipasto del caciocavallo alla piastra veramente gustoso e delle patatine cotte sotto la coppa, notevoli. Purtroppo invece il secondo, arrosto misto di carne, era rinsecchito e freddo, il vitello immangiabile, l'agnello senza sapore: doveva essere la specialità della casa!!! Che delusione!!!

08/12/2024: Meine beiden erwachsenden Töchter fühlen sich seit dem ersten Mal rundum wohl. Warmherzige und aufmerksame Bedienung; Speisen für jeden Geschmack, grosse Auswahl an Weinen und moderate Preise. Ich verstehe die einheimischen Gäste und werde auch in Zukunft immer wieder herkommen ;-)

07/12/2024: Un’esperienza gastronomica che unisce tradizione e creatività! Osteria 28 offre piatti curati nei minimi dettagli, con ingredienti locali di alta qualità e un tocco di innovazione che rende ogni portata unica. L’ambiente è intimo e accogliente perfetto per una cena rilassante. Il personale è gentile e preparato, sempre pronto a consigliare i migliori abbinamenti tra cibo e vini locali. Rapporto qualità-prezzo buono. Assolutamente da provare per chi vuole scoprire i sapori autentici di Campobasso con un pizzico di originalità.