Masseria Spinale Wine Resort

In the heart of the historic center, this charming restaurant welcomes guests between a cool outdoor terrace and an evocative dining room created in a natural cave. The cuisine celebrates local traditions, with occasional forays into seafood. In the evening, the offering also includes pizzas, made with three different doughs: the classic Neapolitan, the thin and crispy “Papà Luigi”, and the one with vegetable charcoal. Surrounding the restaurant, simply furnished yet well-maintained guest rooms in the style of a scattered hotel complete the experience.

Run 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

This 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

An extraordinary representation of rural Apulia, here you will find one of the region's gastronomic excellences. The array of mainly vegetable starters, the fresh pastas combined with extraordinary ragùs, the fabulous meats (especially the capocollo and sausage) and the desserts (especially the “quasi cassata”) live up to the name the restaurant has built up since opening in 1993. Often sold out, we recommend making a reservation, even well in advance.

For over 40 years the Ventre family have been championing the flavours of Irpinia, seeking out the region’s best seasonal ingredients. These are then used in traditional dishes such as soups, as well as in more personal reinterpretations of local specialities (their “post-modern” arancino is now renowned in the region) that nonetheless retain all their original flavour with influences from both Campania and Puglia. The pizza here is excellent and there’s also a good selection of wine.

Born as a delicatessen over sixty years ago, and now enhanced by an offering of aperitifs accompanied by small plates, the Di Donna family has created a solid and well-structured restaurant dedicated to the finest products of this generous region. Spanning land and sea, cured meats and cheeses, it is above all patron Rosario who guides guests through their choices, enhancing each proposal with a carefully curated wine selection.

Bramea, whose name is inspired by a rare butterfly native to the Vulture area, comes to life within a skilfully restored ancient ruin. The restaurant, characterised by a modern and contemporary style, presents a cuisine that expresses itself through several tasting menus, set alongside a concise and well-calibrated à la carte menu. Lucanian ingredients form the point of departure for every journey and make their impression from the very first amuse-bouches: the fried lampascione and the taste of gnummareddo both stand out as particularly accomplished, immediately arousing the curiosity of the