B&B Casa Antonetti

On the first hilly slopes that embrace the village, amidst vineyards and silent gardens, the austere simplicity of the former 16th century monastery perfectly reflects the culinary language of one of the most recognisable fine dining experiences in Italy. Niko Romito continues to define - and refine - his vision here: a rigorous minimalism that never relinquishes sensory depth, expressed through dishes based on the measured use of just a few ingredients – be they vegetables or proteins – orchestrated with almost ascetic precision.The research continues relentlessly, as does the link with Abruz

Situated in the charming centre of Sulmona, Clemente has for many years offered guests a simple, welcoming ambience in the restored stables of a palazzo dating from the early 19C. The menu has an exclusive focus on ingredients from the Abruzzi, including home-made pasta “alla chitarra” and the use of saffron from Aquila. The main courses are all meat-based, while among the desserts the Pan dell'Orsosemifreddo is particularly delicious. Although the portions are generous, most of the dishes are also available in half-portions. Aperitifs are served in the bistro-style room.

Way back in 1966, Ginetta and Arcangelo probably never dreamed for a moment that their modest tavern would become so famous. Nowadays, the Tinari family comprises mother-and-son Angela and Arcangelo in the kitchen, and Peppino and Pascal front of house, all of whom offer guests a warm welcome in their restaurant on the edge of the Parco della Maiella. Here, you’ll enjoy authentic Abruzzo dishes with the occasional surprising and creative twist on three tasting menus (chosen when you make your booking). A good choice also for beer-lovers, with over a thousand different labels available includin

Situated in a district of Caramanico, this typical stone house is home to an attractive restaurant that is the perfect choice for anyone keen on typical Abruzzo specialities. Prepared from regional ingredients, the dishes are delicious and substantial.

A simple, rustic trattoria, perched among the narrow streets of the upper part of the village. The owners themselves attend to both dining room and kitchen, ensuring that homestyle yet flavorful Abruzzese dishes reach the table, sometimes announced verbally to complement a menu featuring cheeses, cured meats, and grilled fare (yes, there are arrosticini!). The specialties not to be missed are certainly the traditional handmade pastas, each bearing its own distinctive name, and the indulgent desserts (the seasonal fruit crostatas are excellent). Also noteworthy is the small wine list showcasing

In an evocative rural setting, among stone farmhouses, absolute tranquillity and a summer terrace that opens onto the surrounding hills, chef Stefania Di Pasquo presents an authentic cuisine, firmly rooted in the produce of her land and enhanced by a personal and unaffected touch. The variation of lamb is impeccable: a freshly cooked cutlet, a slow-braised preparation with onions, and alongside it a richly flavoured liver stew, together composing a coherent narrative of technique and memory. Equally remarkable is the dessert inspired by the traditional peasant breakfast, in which caramelised b

The journey to get there is long, no matter where you come from, but it's truly worth it! An entire family – second and third generation – walks side by side along the path set since 1977, devoting themselves with great passion to the art of gourmet hospitality. The cuisine, crafted and executed by father Marcello together with his son Mattia, is founded on a deep respect for the land and the seasonality of the ingredients. These principles often lead to self-production: products from their two gardens, one conventional and one synergistic, appear in almost every dish, as well as their EVO oil