Feudi Di San Gregorio - SORBO SERPICO

Location and cuisine of the highest level. Plates studied and presented by the chef with care and attention to detail. An absolute berry: the fried berry ball that melts in the mouth... From the terrace you can enjoy a breathtaking view of the surrounding valley. Absolutely recommended for both the kitchen and the cellar!

What do you mean? Welcome and location worthy of a high level restaurant Locale curated in the details Educational staff, available, prepared and friendly. Open kitchen with many young people (which beautiful! Wines for me of excellent value quality price well presented food and good price right in relation to the experience lived I ate once, I am back and I will return Congratulations

Come excellent and sought after catering, all immersed in the peace of the vineyards Irpini. A small corner of paradise

We were greeted as only in the great restaurants do, maximum attention to the details and professionalism that sprouts from all the pores, just sitting they brought us water, a glass of Dubl and asked what the little one wanted so that it was served first. Giulio opts for a nice cotolettona and chips served in a nice cup. We are served an appetizer, and immediately after the hot bread, a whole loaf wrapped in a handkerchief to remember the peasant lunches of once.... The entrance is a memory of ragout, sauce bottom with podolic caciocavallo foam. Broccoli and salted anchovies, caciocavallo lollypop. The appetizer is a fantastic beat of meat cut masterfully to tip of knife with champignon, chiodini under oil and goat. In combination with a glass of Snake, we make it enough for the second, only one cup costs more than a whole bottle of Aglianico . First a soup with agnolotti, bean, no is not a mistake: , and chestnuts, really tasty, especially the head of the rosemary. For second fillet with delicious vegetables and its grill. The grill is the real surprise of the dish, impalpable ash that gives flavor of smoked and completes meat and vegetables. To follow the pre dessert that reveals the Sicilian origins of the chef, sorbetto di fichi d'india e brioche. Then dessert, for me a tart of cream of milk and cocoa, for Rossella the new goat. and finally the inevitable final cudddlings, one of all the macaron with salted caramel.... very good!! !

Tutto eccezionale: personale affabile e sorridente, ristorante immerso nel verde, atmosfera rilassante, piatti buoni buoni buoni…perfetto per una fuga d’amore!