Marotta

High quality cooking

There is the avant-garde “famolo strano” trend, and then there is Domenico Marotta. The young chef marks the seasons with meticulous botanical work across the Alta Campania territory and a rational, Cartesian approach that reveals his French training in categorizing nature, with vegetables, greens, herbs, and legumes divided into distinct categories. A somewhat convoluted conceptual endeavor that engages the diner but always resolves on the plate with great mastery, and above all, with an incredible ability to extract flavors from plant-based ingredients, second to none in Italy, leaving ample room for pure enjoyment (Chenopodiaceae e sconvigli). With the welcome drink and appetizers, you arrive light at the main courses, provided you can resist the fantastic homemade bread served with Sannite olive oil. For the first courses (always one dried pasta, one rice, and one fresh pasta), absolute indulgence takes over without sacrificing botanical consistency: we must highlight the extraordinary Gragnano fusilli with Lamiaceae, Caprino cheese, and lime, featuring ten components presented in an extraordinary balance that is both elegant and decadent. The meat dishes follow a classic tradition, featuring pigeon à la Leccarda and laticauda lamb, served in its entirety—from brain to heart, along with the rest of the offal. A grand finale awaits with a dessert crafted from carob, licorice, peanuts, and white bean ice cream that won’t weigh you down. The dining room, essential and unadorned, much like the chef’s shy yet determined character, is overseen by the highly skilled and competent Anna Coppola, who presents an Italian and French wine list brimming with gems, thoughtfully curated with fair markups. One of the finest dining experiences you can have in Italy today.