Marotta

Nestled amid the verdant hills of the Upper Caserta region, this delightful restaurant is a real gem. Young chef Domenico Marotta serves surprisingly high-quality cuisine with a focus on local ingredients and vegetables (some from the restaurant’s own kitchen garden) which he transforms into modern, minimalist yet generous dishes which are anything but predictable, and are showcased on three tasting menus and a short à la carte. We particularly enjoyed the Leccarda-style pigeon, a reinterpretation of a traditionally Umbrian dish, in which every part of the bird is used. The sommelier/head waiter is as impressive as the talented chef, as he guides guests on their culinary journey with his detailed and enthusiastic explanations.

• Upper Caserta, worked with a modern hand: A countryside address cooking with local ingredients in a modern, minimalist style.
• Vegetables as the headline: The tasting menus lean into vegetables, including produce from the kitchen garden.
• Leccarda-style pigeon: A whole-bird approach to a classic idea, rebuilt in a contemporary register.

Signature Ingredients

• Garden vegetables: Vegetables, including produce grown in the restaurant’s kitchen garden, sit at the centre of the cooking.
• Local ingredients from Upper Caserta: A local-first pantry shaped by the hills around Squille.
• Pigeon: Worked in a Leccarda-style preparation that uses the whole bird.

Tasting menus

• Three tasting menus

À la carte

• A short à la carte selection alongside the tasting menus