Paestum becomes more and more a gastronomic district of great interest. The cuisine of Giovanni Solofra has recently joined the excellence of this area, leaving the Heinz Beck team after 12 years. A finely furnished restaurant with an extensive wine list in the most beautiful hotel in the Piana del Sele. Olive wood dominates the interior, together with some design elements obtained from the historical Paestum tuff rock. At the table we start with a nice, fun, and tasty roundup of aperitifs; later the bread enters the scene, curated, like also the excellent desserts, by Roberta Merolli. You can enjoy the fragrant brioche, just as good as it is in Sicily. It's a contemporary Mediterranean cuisine in which the mastery of the technique applied to it serves to enhance local ingredients. The three olives served are a tribute to the name of the place and to Quique Dacosta's Spain, another stage in the chef's professional career. A dish to try is the buffalo and amberjack: an elegant dish that combines the sea with the main element of the area. Don't miss the green tagliolini with cockles and sea urchins. Among the second courses, the pigeon stands out for its preparation. An experience to be enjoyed from beginning to end, thanks also to the attentive service and warmth that this land always manages to offer.
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