I migliori ristoranti di cucina italiana in Abruzzo

05/08/2025: Absolutely stunning. Best service I’ve ever had. Delicious food. Chef came out to greet us :)

29/07/2025: Simply fantastic, a location located on a hill where it is possible to admire an uncontaminated landscape. As soon as you enter you immediately have the perception of an experience, a culinary journey that will remain imprinted in your mind. Before arriving in the restaurant area the diner is surrounded by small vineyards I think of their property just to warm up the atmosphere. As soon as you enter, the staff of the restaurant and hotel (a structure which has 10 rooms on the upper floors) are there to guide you towards the start of the route. The restaurant has very few seats, I counted 6/7 because on the other hand it has to be like this, a 3 Michelin star restaurant must be able to pamper a few customers a day. You can opt for either a tasting course at €210 per person, the course consists of 13 courses, but the diner can add others from the a la carte menu. Let's get to the food, I won't go into listing all the dishes because otherwise I would stay all night, I want to underline the ability and skill of this brigade led by niko romito to transform poor, peasant products into delicacies full of taste, personality and identity. One of them is the turnip with strawberry grape extract and rocket, how on earth is it possible to create a masterpiece like this with 3 ingredients, if we want, not too close together and instead everything was balanced to perfection. Great dish. Also worth highlighting is the trout with bay leaf and almond reduction. Just as for the red prawns used in combination with the pasta, here they use an instrument to collect the extract of both the prawn heads and the bay leaf, the result obtained is astonishing, for example the bay leaf extract if tasted individually would be too strong invasive and instead if accompanied in the case of the trout with the almond everything is more toned down. Obviously I recommend the tasting route perhaps accompanied by a good glass of wine, in case you want to opt for the a la carte menu I recommend taking the trout with almonds, almond extract and bay leaves, turnip, strawberry grapes and rocket, the two first courses between the fettucine and the tubes with cabbage and its broth. Obviously everything is excellent, as I have underlined several times, even though we are talking about a 3 Michelin star, the dishes are easy to read, the flavors are all recognizable and above all the thing that I appreciated so much was that almost all the vegetarian courses x the vast majority had that aftertaste of embers, smoked, in my humble opinion a significant added value. What can I say, 3 well-deserved stars, and applause for the restaurant team made up of 20 guys who, with sacrifice and dedication, have made this location unique and non-trivial.