Scopri il migliore ristorante di cucina pescenella città Baronissi della Salerno

21/02/2026: I thought it was love, but it was just a carriage. For Valentine's Day, my wife and I wanted to savor a dish that would make the day unique. When we saw the photo of the iconic dish from Che Avallone, our doubts were dispelled, and without further ado, we decided to spend Valentine's Day at the Cetaria restaurant. But the choice immediately proved to be the wrong one. When the dish "Mixed pasta with smoked lobster, wild oregano, and nduja" arrived, we were sorely disappointed. The dish we wanted to eat and savor was completely different. You can see this in the attached photos. I also ate my wife's dish because I'm a pasta lover and hungry, but at the end of the meal, we decided to point out the difference to the chef, hoping to return to try it again. When, at the end of the meal, we described our disappointment to the excellent waitress, all hell broke loose. The owner began attacking us in a manner that was nothing short of rude, and the chef who intervened later tried to justify our criticisms, but to no avail, and he too began to stiffen. In the end, we asked to return and eat the dish featured on the pages, which we didn't receive today. Perhaps the constructive criticism touched the owner's ego, demonstrating her arrogance. Our advice is to step down from your pedestal and accept the opinion of those who trust you by coming to your restaurant. In response to Chef Avallone Dear Chef, you failed to grasp the thrust of my review, much less the civil criticism we made of the restaurant. I'm sorry, and I'll try to explain myself better once again. The photo published, even though I'm not a professional photographer, is intended to describe the discrepancy of a dish that, although well executed, lacked an element. Our criticism begins by asking if we can return to your restaurant to eat the same artisanal dish you published on your website. Being artisanal certainly means that not all creations are the same, but in essence, they must be similar, and unfortunately, your creation was completely different—I'd say remotely different. Regarding the customer's rightfulness, I agree. The customer isn't always right, but I believe customers should be respected, and the aggressive behavior of the owner, as she described herself, was disrespectful and arrogant. The experience I had at your restaurant remains, even if it was negative, but your response as a Michelin-starred chef leaves a bitter taste in my mouth. Having a Michelin star doesn't give you the right to respond with a "bullshit" like my friends. We love going to starred restaurants, and for the first time, we found ourselves in this embarrassing situation where the response outweighed the inadequacy of the service provided. By nature, however, I love giving second chances, and I hope one day to be able to change my mind about what happened, about what seemed like love but was actually just a carriage ride. Best regards

07/01/2026: A wonderful experience. Everything was elegant and refined, with innovative dishes, attention to detail and customer service. The chef was very polite and even came to greet us at our table. I didn't like the confirmation message requiring a dress code, and I found the table service a bit intrusive, constantly refilling your water glasses without asking, considering the price is €5 a bottle, compared to the €110 or €130 set menu.