Just a few steps from the Cathedral, inside a historic palazzo, a long space leads from the entrance past a contemporary, understated dining room to the open kitchen. At the stoves is Luigi Salomone, a talented Campanian chef who creates flavorful dishes with excellent ingredients, outstanding house breads, and unforgettable desserts, including his remarkable revisiting of the pastiera. Three set tasting menus and a dynamic à la carte complete the experience, defined by precision, clarity of flavor, and balance.