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A former sheepfold on the edge of a hilltop village, now a creative restaurant where exposed stone meets contemporary lighting across several low-ceilinged rooms. The chef came home to Molise and brought French technique with him, threading it through local and seasonal ingredients, many from his own garden. The result sits somewhere between tradition and something harder to place, which seems to be the entire point.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Mulard duck
“mulard duck is a favourite”
Michelin Guide
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