Residenza Gonzaga

In 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

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.

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

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

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 ancient farmhouse serves as the laboratory home of ‘engineering-minded’ Chef Giuseppe Iannotti, who presents a single, long tasting menu that arrives at blind. An intriguing journey centring on flavour, featuring daring combinations paired with interesting techniques and experiments to entertain the guests. Throughout this gastronomic voyage, you'll find slight references to Campania, yet primarily the journey leads worldwide, through reinterpretations of familiar recipes reimagined with personal creativity, fermentations, macerations, extractions, and some nods to the chef's past. All acco

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