Villa Maiella
Guardiagrele, Italy
⭐1 Star
The Experience
From Michelin Guide
Way back in 1966, Ginetta and Arcangelo probably never dreamed for a moment that their modest tavern would become so famous. Nowadays, the Tinari family comprises mother-and-son Angela and Arcangelo in the kitchen, and Peppino and Pascal front of house, all of whom offer guests a warm welcome in their restaurant on the edge of the Parco della Maiella. Here, you’ll enjoy authentic Abruzzo dishes with the occasional surprising and creative twist on three tasting menus (chosen when you make your booking). A good choice also for beer-lovers, with over a thousand different labels available including a wide selection by the glass.
Unique Things
From Visitor Experiences
Farm-to-Table with Semi-Wild Black Pigs and Biodynamic Garden
Villa Maiella uniquely bases its cuisine on products from its own estate farm, which includes 10 hectares of semi-wild farmland housing the famous Abruzzo black pigs, 16 hectares of cereal cultivation to feed the livestock, and a biodynamic vegetable garden producing small vegetables and herbs. This deep connection to their land and livestock forms the foundation of their dishes, emphasizing authenticity and sustainability.Family Legacy and Local Authenticity with International Experience
The restaurant is a family-run establishment where the Tinari family combines local Abruzzo traditions with the international culinary experiences of the younger generation. This blend creates a warm, home-like atmosphere and a creative yet authentic approach to traditional Abruzzese cuisine.Extensive Wine and Beer Cellar with Over a Thousand Labels
Villa Maiella stands out for its exceptional wine cellar featuring over a thousand references, including a wide selection of wines by the glass. It is also noted as a good choice for beer lovers, offering an unusually large variety of beer labels, which is unconventional for a Michelin-starred restaurant focused on regional cuisine.
Ingredient Stars
From Visitor Experiences
- Semi-wild black pig (Maialino Nero della nostra fattoria): Raised on the restaurant’s own farm, this pork is a centerpiece of Villa Maiella’s cuisine, featured in dishes like “Il Maialino Nero della nostra fattoria con hummus di ceci e misticanza,” where the pork’s rich, nuanced flavor is balanced with chickpea hummus and mixed greens. The use of estate-raised black pig underscores a commitment to terroir and sustainable sourcing.
- Local lamb (pecora): Lamb appears in multiple forms, most notably as “Arrosticini di Pecora”—tender skewers grilled and served with homemade bread and local olive oil, a direct homage to Abruzzese pastoral traditions. Another creative preparation is “Crudo di pecora” (sheep tartare), sometimes accented with black pork fat and wild greens, showcasing both innovation and respect for local livestock.
- Canestrato cheese: A staple of Abruzzo, this aged sheep’s milk cheese is used in dishes such as “Chitarra of potatoes with Castel del Monte canestrato fondue,” where its sharp, savory notes elevate a simple pasta into something organoleptically complex.
- Pear tomatoes and basil: Featured in “Pear Tomato with Basil Pesto,” these ingredients highlight the restaurant’s focus on fresh, seasonal produce. The dish is a study in simplicity, allowing the quality of the tomatoes and the aromatic punch of basil to stand out.
- Porcini mushrooms and truffle: Used in sides like “Spelt mantecato with porcini mushrooms and truffle,” these wild fungi bring earthy depth and luxury to the plate, complementing the rustic yet refined style of the kitchen.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Tasting Menu: €220 (6 courses), €280 (8 courses)
Signature Dishes
- Blue Lobster: €95
- Sea Urchin: €45