Le Gourmet - Menú

a combination of tradition and modernity with an obste attentive to the artisan productions and the territory

birthday dinner last night, the owner very kind and very nice pepper filled with superlative mortadella! for the flesh! a small pearl of sending

Great restaurant. with special dishes. we say gourmet but without excessive extravaganza. prices more than honest in relation to quality and type of dishes

for the reception , the fireplace on made me feel at home relaxed with a musical background wisely chosen, excellent quality of the products ,qlc revisitation of too , for me , for pasta and beans . excellent sweet

passion and care are noticed in all dishes. selected products in person and always looking for the nearest ones. I've been going for years, and I know she's getting better and better. remains one of the true restaurants in the area.

the hostery name deceives. In fact, in this restaurant you can celebrate the goto, in a sober but informal environment, with accurate service. the culinary philosophy, of caramiello juseppe, is rooted in the oo of genuine ingredients that combined with the sublimation of seasonal raw materials, reaches the excellence of the dishes proposed both in tradition and with innovative and original recipes

guided by the skillful skill of we dive into a whirlwind of culinary emotions. already from the aperitif is perceived the refinement and quality of the dishes, not to mention the appetizers, totaste to the mouth with foam of exceptional beans, as first dish our choice is fallen on the linguine cacio and pepper with clashes, superlatives, as second we tasted an insurmountable tuna of name and fact and to finish a sweet, bitter track What to say try to believe. the top in kindness, courtesy and professionalism at a really exceptional price.

Great experience. the small but cozy room: two rooms furnished very simply with fireplace in both rooms. the bear, peppino, very nice and prepared. perfect service. all the courses were really good. the tastes of appetizers have been a crescendo of goodness, starting from the salmon trout with white turnip to finish with a quail meat with mayo to truffle and caramel onion, passing through an onions soup and cod with milk foam to garlic. the first perhaps were not at the height of the other courses, in particular the dish of linguine with clams and nduja was perhaps too salty. buttons with mortadella and fondue with truffle decidedly better. meat seconds simply sublimate, both the pig cooked...

to understand the reasons for success I recommend to follow the facebook page: you will be informed during the week of the search for excellence of the territory directly from the producers. Caramiello peppino makes catering for passion and that pleasure conveys it to you when, obviously booking, you can find a table. always welcomes you with a smile. in the beautiful season you eat in the outdoor space, equipped with goto. in winter in the two interior rooms with fireplace always lit. What does it propose? dishes of the Irpine tradition, mainly, maritate soups, sausiccioni, suffritto of pork, meats, cheeses, first always different dishes, excellent meats per second, roasted in time of wine...