Opened in 1979 by Giovanni Positano, this iconic restaurant on the slopes of Mount Gelbison changed hands in 2024 but has retained its soul: the dishes of Cilentan cuisine. Carmine Mainenti, formerly of Da Zeo, has modernized and refreshed the dining rooms, created an elegant and practical wine corner at the entrance, and completely renovated the outdoor area. A highly skilled kitchen team interprets a menu that is wisely rooted in the dishes that made Chioccia d’Oro famous, only in a lighter style. There is a tireless search for local ingredients, which are presented at the table with real vibrancy, as in the Cilentan cheese starter: alongside the restaurant’s signature mozzarella in mortella, you’ll also find goat cheeses, paired with capocollo, white Cilento fig, and just a hint of hot chili pepper. More broadly, the vegetable selection has expanded, with a variety of garden dishes that are not easy to find elsewhere. A warm, convivial atmosphere and a well-honed service add to the many reasons to return. An excellent wine list, attentive and passionate service.