Restaurant manager: Giovanni Milo the Chef.
Taverna Milò offers its guests a traditional cuisine, simple and refined, where the real protagonist is the territory. Located in Gragnano, the European Capital of Pasta, it offers both land and sea dishes and strictly uses IGP pasta, as well as fresh homemade pasta, among which the caprese ravioli and the Scialatiello with porcini mushrooms stand out. A selection of meats, steaks and daily local catch. Wines: numerous labels constantly updated both from the Campania region and from the rest of Italy.