Restaurant Manager: Vincenzo Scarselli, owner and Chef, his sister Fabiola, sommelier, in the dining room, and his partner Rosalinda Celestre, pastrychef.
Fusion Cuisine, which follows the changing of the seasons. Many raw materials come from the family garden. Homemade pasta and bread. Among the main dishes “spaghetti with anchovy sauce from Cetara produced by the Slow Food presidium”. Wines: 100 local, Italian and international labels with a wide range of products by the glass. The menu changes seasonally to better match the dishes. Local and international spirits. Italian grappas and brandies, rum, gin.
20 seats in the historic center of Isernia near the Cathedral and the Fraterna Fountain.