The Restaurant
We begin the food-and-wine journey with dishes that hold and identify our land in all its genuineness.
An authentic refinement of tradition, recalling ancient memories of the palate, elevated by the search for the finest ingredients.
The simple gestures and seasons of the Lucanian earth, the wisdom of the craft and the patient waiting of the Lucanian farmers.
We set out on the food-and-wine journey with dishes that hold and reveal our land in all its genuineness. The authentic refinement of tradition, recalling ancient memories of the palate, sublimated by the search for the finest ingredients. The simple gestures and the seasons of the Lucanian earth, the wisdom in the craft and the patient wait for the right moment of the Lucanian farmers.
A phyllo-pastry parcel with aubergine and scamorza cream, on a bed of sautéed cherry tomatoes.
Black Lucanian pork loin marinated in Aglianico del Vulture, with a lemon-oil sauce.
With a veil of Senise crusco pepper and first cold-pressed extra-virgin olive oil.
A skewer of salt cod and Senise crusco peppers in chickpea-flour batter, on Acquaviva red onion and wild rocket.
A tasting of Lucanian specialities.
The skilled hands of housewives… pass down ancient gestures, kneading with water on the «Tumpagné» the flours of selected ancient grains, and at times legumes… of Lucania… taking the shape of Frizzuli and Rascatelli.
With cherry tomatoes, crisp breadcrumbs, flakes of Senise crusco pepper and smoked cacioricotta.
With a julienne of squid, basil-and-rocket pesto and the scent of Rocca Imperiale lemon.
With monkfish, prawns, yellow datterino tomatoes, rocket and toasted almonds.
Risotto from the Sibari plain with Lucanian cheeses, crisp capocollo and Amarelli liquorice powder (minimum 2 people).
Cocoa ravioli filled with sea bass and Stigliano pistachio, with yellow datterino tomatoes and a hint of ginger.
Miskiglio cavatelli with Pollino mushrooms, sausage and crusco pepper.
With Basilicata truffle, white and black, freshly shaved — subject to availability.
From the pastures of the Lucanian hills, along the ancient drovers’ paths, wandering shepherds lead flocks and herds to select the finest grasses that will enrapture our dishes. From the Ionian at dawn the fishermen bring the sun caught from the sea — in their nets, fish and shellfish, a tribute to the birth of a new day.
Angus beef tagliata with cardoncelli mushrooms and Pisticci pink fig molasses, on a bed of rocket.
Lamb cutlets in a Stigliano pistachio crust, with herbed Greek-yoghurt cream and a Matera Primitivo D.O.C. sauce.
Sea bass triangles in a Tursi-citrus crust with a julienne of field salad.
Podolico veal fillet scented with Tursi orange on flakes of Cyprus black salt.
Bluefin tuna tagliata in a sesame crust, with a wild-mint and Greek-yoghurt sauce.
Filled with seared vegetables, with potato chips and a pesto of sun-dried tomatoes, capers and olives.
From the garden and the field of the Poets: vegetables, wild herbs and the treasures of the Lucanian land to complete the table.
Senise crusco peppers, fried until crisp.
Vegetables from the restaurant's garden, in batter.
Podolico caciocavallo, Filiano and Moliterno pecorino, cacioricotta and fresh cheeses, with honey and preserves.
Tursi oranges in segments, with extra-virgin olive oil.
Stone vaults, brick arches and the warm glow of candles: the dining room of Palazzo dei Poeti seats a handful of tables, among works of art and the silence of the village.
An intimate setting, perfect both for a candlelit dinner and for celebrating your most important occasions.
What they say about us
