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Taverna Rovita
Southern Italian
A kitchen dating back centuries anchors this old-school tavern a short walk from Maratea's main square, its walls dressed in Vietri ceramics and its shelves stacked with around 400 wine labels, many from small Italian producers and France. The chef leans into local cooking, including a stewed octopus that regulars know by name. Small parties of six can eat in the wine cellar among bottles that collectors would eye with envy.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Polpo murato
“The chef delights in introducing guests to local recipes, such as the “polpo murato” (stewed octopus), one of the house specialities.”
Michelin Guide
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