Restaurant Manager: Bartolomeo Fortunato.
Revisited traditional cuisine. Among the recipes stand out the “Spaghettone with fresh anchovies, Cetara colatura, lemon and bread with rosemary”. Wines: national and international, with about 900 labels. Grappa, rum, cognac, armagnac, whiskey.
Located in the heart of Pompeii, a stone’s throw from the excavations, the Sanctuary and the train station. Cozy place with four rooms elegantly furnished. Embers at sight, bench with fish and meat cell.