Manager: Mariastella Gambardella.
Typical Lucanian and Mediterranean cuisine with modern ideas, aimed at enhancing the products of Italian excellence. Raw fish with gazpacho of crusco pepper from Senise, Cappuccino from Totani, raw from Fassona and Hay; tagliatelle with lemon essence and sea scent, Lucanian breadcrumbs and walled octopus. Wines: over 400 labels with special attention to the Lucanian territory and a look beyond the Alps.
It was a friary, then in 18th century it became a Tavern. It is the only historic restaurant in Basilicata, located in one of the most suggestive alleys of the Tyrrhenian town, a few steps from the central square.