Campomarino is a comune in the Molise region of Italy, situated approximately 50 kilometers northeast of Campobasso. The municipality is geographically distinct, comprising two main areas: Campomarino Lido, a seaside tourist resort at sea level, and the historic village of Campomarino, perched on a hill behind it. This area holds cultural significance as an Arbëreshë community. For hotel travelers, the choice of base depends heavily on whether one prefers direct beach access or a quieter, elevated setting. The location offers proximity to Termoli (about 5 km southeast) and borders several other municipalities including Chieuti and Guglionesi. It serves as a quiet alternative to busier coastal destinations, appealing to those seeking authentic regional character and relaxed seaside stays.
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Campomarino Lido is the seaside tourist resort, ideal for guests prioritizing direct beach access and summer amenities. The traditional village of Campomarino sits on a hill behind the coast, offering a quieter atmosphere and views over the sea. While close, they provide distinctly different experiences: lively coastal convenience versus serene elevated tranquility.
Campomarino is located just 5 kilometers southeast of Termoli, which serves as a key local hub. While there is no major airport directly in Campomarino, travelers can reach nearby transport nodes via Termoli or Campobasso. Local mobility within the comune is manageable by taxi or local buses, and connections to bordering municipalities like San Martino in Pensilis are straightforward for day trips.
Summer is the peak season for Campomarino Lido, offering warm weather perfect for seaside activities. Spring and autumn are ideal for visiting the hilltop village, allowing travelers to explore the Arbëreshë cultural heritage with fewer crowds. These shoulder seasons provide a more peaceful experience and potentially better availability for boutique or rural accommodations.
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Just eight tables, set beneath a vaulted brick ceiling, define this small restaurant in the historic centre of Lucera, housed within the former 18th-century bishop’s palace and, in fine weather, also offering pleasant outdoor service. Chef-patron Mirko Esposito stands out for joyful, sun-filled cooking built around Apulian ingredients from both land and sea. Particularly playful is his reinterpretation of the “prawn cocktail”: the shellfish are arranged individually on the plate, each covered with perfect alternating stripes of cocktail sauce and squid-ink cream.
WebsiteA small restaurant overlooking the brackish waters of Lake Lesina, where everything revolves around the professionalism and experience of chef-owner Biscotti, assisted by his two sons. The menu celebrates the flavours of Daunia, with particular emphasis on both sea fish and lake fish, cooked in classic tradition yet presented with a pleasingly modern and colourful touch. Among the most representative creations is their original dessert – now a true signature – “rigatoni al pomodoro”: puffed-pasta rigatoni filled with whipped ricotta, tomato jam and shavings of white chocolate.
WebsiteRun by the Fischetti family, this gastronomic oasis has been a stronghold for fine cuisine and regional flavours for 35 years now. The restaurant was opened in 1988, a year that is celebrated on the first page of the wine list with an extensive selection of fine labels from that year and also in the ricotta ravioli with walnut and seared garlic created by the restaurant’s founder – a dish still on the menu today. Now, as in the past, it is the women of the family who are at the helm in the kitchen: Michelina Fischetti and her granddaughter Serena Falco continue to conjure up delicious cuisine
WebsiteThis charming restaurant is built on the site of an old 18C olive oil mill (part of which is still used as a convivial wine cellar) in a secluded and tranquil location. The rest of the building is modern, elegant and colourful, while the delightful outdoor space boasts a garden overlooking the surrounding hills and olive trees. Since early 2024, a former sous-chef here has returned to take over at the helm in the kitchen, where he creates dishes that mirror the modern simplicity of the setting. He offers a carefully prepared blind tasting menu (booking ahead is mandatory and you choose your nu
WebsiteWhat a fascinating historical context: the Swabian castle is right in front of the restaurant, the dining rooms, on two levels, are also within period walls, and finally there is the possibility, when the weather permits, to eat on a panoramic terrace from which you can also see the famous bell tower of Trani cathedral (as well as a table set up in a small room used as a wine cellar for dining among the bottles). No less than four brothers, between the dining room and the kitchen, share the restaurant's tasks; at the cooker, Stefano Di Gennaro, who creates a cuisine rich in substance and flavo
WebsiteIn the premises that once housed the family pastry shop, the Fossaceca brothers have breathed new life into a space now consecrated to signature gastronomy. The interior, minimal and contemporary in its neutral tones, seems deliberately to step aside and allow the cooking of Nicola to take centre stage, while the outdoor area – bright, intimate, and with the unhurried atmosphere of a small piazza – offers a livelier and more airy prospect. The modern and technically rigorous cooking pays measured homage to the ingredients of the local area, beginning with the finest catch the Adriatic has to o
WebsiteA restaurant bearing the surname of three brothers who crafted this gourmet Trani address: two in the dining area, one in the kitchen. An atmosphere elegant and contemporary; the service cradles guests like family, whilst Felice Sgarra at the stove astonishes with dishes sometimes drawn from Apulian traditions, as well as those from other regions, all closely interpreted and elaborated personally. If cheese is your passion, don’t miss the remarkable trolley showcasing Piedmont and French offerings.
WebsiteA must for anyone looking for traditional home cooking and authentic cuisine from Puglia. Make sure you try the antipasti, and then move on to a first or main course.
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