territory in balance with experimentation and innovation.
Chef Rocco Montemurro’s cuisine has its roots in peasant and sea culture, developing and carrying forward the work begun in the late 1950s by his parents, Giovanni and Titina.
The Montemurro family represents, in fact, a cornerstone of the restaurant industry in Pontecagnano, starting from the historic restaurant in Picciola which has been active for over 60 years, up to the hill of Faiano.
The raw materials used come from our territory and our sea, chosen following the rhythm of time and seasons, paying attention to healthiness according to the dictates of the Mediterranean Diet.
Chef Rocco’s desserts deserve a special mention, born from his imagination and presented in an elegant and sometimes stunning way.
In the wine list, the Campania territory prevails, our land, with simple but interesting labels, with which to create balanced and winning combinations even with pizza which is cooked in a pan as it was done in the past.
In summer you can dine in the garden under a sky of stars, inebriated by the roar of the waterfall that once powered the mill.