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The old family home in Fara Filiorum Petri still feels like one, all warmth and worn-in elegance, now given over to serious Abruzzese cooking. The menu runs from cured ham and charcoal-grilled local lamb to pheasant terrine lifted with apple, and the kitchen's own olive oil turns up in dishes the way a good host slips something extra onto your plate. A four-course tasting menu keeps the whole thing remarkably grounded on the bill.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Pheasant terrine with apple
Michelin Guide -
Cured ham
“alongside more traditional fare, from cured ham to charcoal-grilled local lamb and potato gnocchi with a duck sauce.”
Michelin Guide
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