President

From the kitchen emerges a personal reinterpretation of Campanian traditions, which in certain details – such as the *siligineus* bread, inspired by recipes of ancient Rome – draws roots from distant eras. The dishes, always carefully considered in both flavour and presentation, are arranged across several tasting menus, with the option of freely composing one’s own journey, also from the à la carte selection. We followed the thread of the sea, appreciating preparations such as the “Rosso Pompeiano”, in which red mullet and beetroot engage in an elegant dialogue, and the salt cod acqua pazza, interpreted in a more contemporary key; but the land-based offering is equally distinguished by its solidity and quality. In the dining room, direction is entrusted to the expertise and courtesy of the chef’s wife, ready to suggest well-judged wine pairings, with the option of tasting notable labels by the glass as well. Alongside her, the new generation of a family that has made hospitality and fine cooking a true vocation is beginning to make its mark.