Maratea-born Riccardo Brando together with chef Max Mazzei opened 5 years ago this luxury restaurant, where Italian cuisine is properly honored. Authenticity and fine dining are ensured, alongside an excellent service in a place furnished with art bronze works. The highly professional sommelier takes advantage of a temperature controlled cellar that collects an extensive selection of the best Italian wines (with deep vertical tasting of first-rate labels). We can't forget the taste of the Mazara red shrimp cooked at low temperature served on a ricotta gratin and the bisque with chickpea cream. For lovers of the sweet and sour taste, think of risotto with red chard, gorgonzola flakes and pecans, reminiscent of the return to the land. Don't miss also the veal cheek in a very long pot served with Aglianico sauce, and the hare fillet. A proper cannolo with goat milk's ricotta cheese on rosemary ice cream and persimmon coulis completes the experience. Reservation is recommended.