D.One Restaurant

The location of this restaurant is certainly unique, with its different spaces (including small dining rooms adorned with modern works of art) for different parts of your meal – almost like a small village within a village. Here, chef Davide Pezzuto blends simplicity with creative experimentation, focusing on the region and its culinary traditions while also including the occasional influence from his native Puglia. He is ably supported front of house by the restaurant owner, who regales guests with interesting stories about the small town’s past. At the end of dinner, guests can order an excellent Turkish coffee, which is made according to an original recipe borrowed from the museum, and which highlights the Saracen dominance of the region around a thousand years ago.

A unique 'diffuso' dining concept: a village within a village

• D.One markets itself as a 'ristorante diffuso', with a sequence of interlinked rooms, old salons, and modern art scattered around Montepagano, creating the feeling of a small borgo nel borgo.

An underground dining space with a show kitchen on the way down

• Guests move into an underground dining area and literally walk past the kitchen as chefs work, turning the descent into a live culinary experience.

KM0 sourcing with generous wine pairings, according to guests

• Reviews highlight 0-km ingredients (including the wine) and note a very generous wine pairing accompanying the tasting menu.

Signature Ingredients

• Burrata (local Abruzzo dairy): A prized dairy product highlighted in antipasti and cheese courses, reflecting the restaurant’s commitment to high-quality, locally sourced dairy and simple ingredients elevated through refined technique.
• Dover sole: A standout seafood ingredient in the menu, sourced locally and prepared with contemporary techniques to bring out the fish’s delicate flavor while respecting seasonality.
• Cod: A coastal staple featured in refined preparations that showcase Abruzzese seafood traditions blended with modern culinary language.
• Pork: A meat ingredient drawn from local producers, used across courses to balance rustic authenticity with innovative presentation.
• Kacamak: A cornmeal-based dish mentioned by diners, representing a cross-regional influence and a vehicle for texture and comforting flavors within the tasting journey.
• Gelato: A dessert element reflecting artisanal craft and local dairy, providing a creamy, sweet finale that echoes regional ingredients.
• Yogurt: A dairy component appearing in menu notes and palate-cleansers, highlighting freshness and balance in the course sequence.