Maratea, known as the 'Pearl of the Tyrrhenian,' is the only municipality in the Basilicata region situated on the Tyrrhenian Sea coast. Renowned for its impressive collection of 44 churches and chapels, it holds a place among I Borghi più belli d'Italia (The Most Beautiful Villages of Italy). For frequent-flyer hotel travelers, Maratea offers a distinctive blend of coastal relaxation and historical depth. The town's unique geography, split between the mainland and an island connected by a bridge, creates distinct neighborhoods ideal for different types of stays. Whether seeking proximity to historic religious sites or panoramic sea views, visitors can find accommodations that cater to both leisure and cultural exploration. The compact nature of the town makes it easily navigable, allowing guests to immerse themselves in the serene atmosphere without extensive transit needs.
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For hotel stays, consider basing yourself along the seaside promenade for direct beach access and modern amenities, or choose the Borgo Vecchio (Old Town) area. The old town allows for easy walking access to the numerous churches and historic chapels that define the city's character, offering a more immersive cultural experience.
There is no direct airport in Maratea. The nearest major international airports are typically Naples (NAP) or Bari (BRI). Reaching Maratea requires road transport, with drive times generally exceeding two hours depending on the starting point. Frequent flyers should factor in significant ground transfer time when planning their itinerary.
Summer is the optimal season for visiting Maratea, particularly for those wishing to enjoy its status as the sole coastal destination in Basilicata. The pleasant weather enhances the experience of the 'Pearl of the Tyrrhenian.' Due to its popularity as a summer retreat, securing hotel reservations well in advance is advisable for travelers during peak months.
Situated just a few metres from the main square of old Maratea, this tavern is a historic and typical restaurant with a kitchen area that dates from the 18C and a decor featuring Vietri ceramics. The chef delights in introducing guests to local recipes, such as the “polpo murato” (stewed octopus), one of the house specialities. The wine list boasts around 400 labels, with a particular focus on France and small-scale producers from Italy and further afield. Small groups (a maximum of 6 people) can choose to dine in the wine cellar surrounded by old bottles, many of which are collector’s items.
WebsiteIn the dining room there are old photos and equipment from country life, from the terrace the entire valley. Among widespread grasslands and olive trees enjoy fresh produce and home - cooked local dishes. In the dining room there are old photos and equipment from country life, from the terrace the entire valley. Among widespread grasslands and olive trees enjoy fresh produce and home - cooked local dishes.
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