A small trattoria, opened by papà Antonio and mamma Lucia way back in 1962, has now become a top-notch gourmet restaurant, led by Gaetano Alia in the kitchen. Moreover, if, as the chef says: “We build our future day by day, with the same enthusiasm and desire for all things new as on the first day,” then they still have a long way to go and many a (culinary) tale to tell. Calabria is displayed in all its glory at the table: the Pollino National Park conjures up cold sausages, meats, cheeses and lots more. “The earth provides us with wild vegetables to create excellent soups and consommés. My favourite raw materials are those that embrace the flavours of the past, like chickling peas, humble Mormanno beans and white Castrovillari beans but also blond onions from the same town,” says Gaetano passionately, accompanying his delicious dishes with wines from Calabria. The patisserie, run by his daughter Lucia, deserves a worthy mention and provides another reason for coming to this gourmet paradise with high expectations. In summer, the warm welcome is enhanced even further with dinner by the pool, the restaurant’s pride and glory surrounded by greenery.