修道院农庄

Just steps from the sea, at the end of Marina di Pisciotta, this historical trattoria welcomes guests to its leafy outdoor terrace in the warmer months. The cuisine celebrates the local catch with specialties from Campania, where anchovies take center stage as the undisputed stars of the menu.

This restaurant lies within the Capodifiume estate, a microcosm that is home to the source of the Trabe river (hence the restaurant name) and a hydroelectric power station which supplies the estate with its energy and which guests can visit with the friendly restaurant staff on a short but interesting tour before dinner. A welcome aperitif and canapés are served in the wine cellar, after which guests move to the elegant dining room – a beautiful setting which also takes into account respect for the environment, with various sustainable practices adopted by the restaurant. However, more than an

Oliver Glowig, German by birth but Italian by adoption, has returned to Campania where he’s now at the helm in the gourmet restaurant at the Savoy Beach Hotel. Here, his cuisine is showcased on two tasting menus (with dishes also available à la carte style) with many of his zero-mile ingredients sourced from the property’s own kitchen garden. He makes every effort to bring out the best of the Cilento’s abundant produce and typical Mediterranean recipes in his dishes which are contemporary in flavour and appearance. The restaurant’s only structural change is the new private room, which boasts i

Following careful restoration, this old mill has been transformed into a gourmet restaurant with just a few tables. Here, skilful young chef Vincenzo Cucolo delights guests with his cuisine – a combination of creative dishes and old recipes focusing on traditional Cilento ingredients.

A rustic restaurant offering an authentic taste of the Cilento area, both in its setting amid lush Mediterranean vegetation and in its regional cuisine. Fish and seafood dominate the antipasti selection, while the main courses focus more on meat and vegetable dishes. Good choice of regional wines, plus the option of a few pleasant guestrooms.

In a beautiful stone-vaulted building (an old 17C monastery) on the town’s seafront promenade, young owner-chef Alessandro Feo has made his mark in this region that perhaps has fewer gourmet restaurants than many places elsewhere. Here, he creates dishes that combine traditional influences and classic favourites from Campania with his own individual flair and creativity. His focus is on local, seasonal ingredients, including produce from his two kitchen gardens and fish sourced from local fishermen as well as from his own ventures out to sea.

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.