The restaurant stands in a beautiful, timeless location in the town of Gaeta, in what was originally an ancient cellar belonging to the Vignati family and dating back to 1837. Inside, our eyes are immediately drawn to the original press used in the past to make olive oil and the ancient cistern (which can be seen through a glass panel in the floor) which still fills with rainwater from the nearby rocky mountains. The enchanting atmosphere extends to the outdoor space, which offers alfresco dining in the summer months and is utterly charming, set among the ruins of the old church of Santissimo Salvatore.
La Cantina di Ciccillo
Gateta /LT), Italy
Working the land to reap its fruits is at the heart of everything we do.
The culinary offering of Lucia and her family includes both products of the coast and the countryside, whose beautifully balanced flavours create a harmonious blend of the old and the new. The menu features a wide variety of traditional dishes, like their iconic anchovy fish balls in sauce, a simple yet classic dish that is part of their heritage and reflects local values. Chef Joël Kouayep revisits time-honoured recipes, giving them his own magical and contemporary interpretation. Lucia has chosen a MovAir oven for her chef, enabling him to achieve incredible accuracy in the preparation of his culinary creations. It enhances all the ingredients, respects cooking times and preserves all the authentic flavours of the food.
Foto: © La Cantina di Ciccillo sito
