农家乐 Cervinace

Located on the wooded Sila plateau famous since Greek times, this restaurant aims to take guests on a culinary voyage through the region, from the hills overlooking the sea to the high mountain peaks. Although spanning just a short distance, this covers a fertile area which boasts a rich diversity of ingredients. Enhanced by the experience of chef Antonio Biafora, the restaurant’s focus is on top-quality local produce (vegetables, aromatic herbs, walnuts etc) sourced from local farmers and growers, creating a chain which is both economic and socially responsible. In addition to its à la carte

In the pedestrian heart of this enchanting village, embraced by the Lucanian Dolomites, the kitchen here is run entirely by women and now in its third generation. Antonietta preserves the local recipes with passion: from peperoni cruschi to cavatelli with pezzente sausage, from local lamb to prized Podolica beef, as well as wild herbs, authentic cheeses, and cured meats. All in a softly lit dining room with large windows to enjoy the surrounding panorama.

Situated in the historic centre of a small village in the Parco del Pollino, this long-established restaurant serves traditional and copious local dishes that are always expertly prepared. Guestrooms are also available in the family B&B of the same name.

Founded in 1969 by Martino Marsella, the restaurant has its roots in the tradition of the Apulian butcher’s shop with grill, of which it became a natural gastronomic extension. To this day the management remains firmly in family hands and meat continues to occupy a central role on the menu, as the excellent breaded capocollo readily attests. Alongside these, freshly harvested vegetables, drawn in part from the family’s own kitchen gardens, find their place, together with a generous procession of antipasti and first courses frequently entrusted to fresh pasta, such as the riccioli sampled durin

Enjoy your meal in the classic - style dining room or on the outdoor terrace in fine weather. The menu here is seasonal, with a focus on delicious Calabrian cuisine, while the wine list also features exclusively local options.

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. 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.

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.