Restaurant Managers: Nicola Cinalli, in the room, and Ernesto Cinalli, Chef.
Local creative cuisine. Specialties: Pecorino fondue with turnip top pie and puffed corn wafer; red burrata prawn tartare and salad mix; gnocchi stuffed with sea bass in mussels and clams water; square penne with lamb ragù; Lamb of the Maiella Park with artichokes, potatoes and thyme; parfait all’atessana; chocolate tart with apples and cinnamon. Wines: various from Abbruzzo and national labels. Good choice of spirits and grappa.
Hotel with 16 rooms equipped with all comforts. Pool. Gym.