Da Peppe - Carte

really nice and the kitchen is great! we can definitely recommend it. Thank you.

We had a great new night here Excellent food! Highly recommended! We ate a three course meal. The cook served the meal She was very nice. The dishes are local included tartufu. Great evening.

We loved our meal at da Peppe so much we ate there twice! The food is outstanding and the service was great. I have Celiac's disease and they were able to accommodate my diet. I can't say enough about this wonderful restaurant and the warm...hospitality they provide. Voir le carte

place very welcomed friendly staff but not very careful the very good food prepared very well and worth the michelin star just sucks the courses are streminzite I thought they made the killer first and then they brought you the price for how much we ate a little too exaggerated

in the chicken park for many years there is the peppe restaurant, mythical destination of tourists and not. The kitchen is genuinely Lucan, peppe is retired but left the witness in the family. interesting appetizers and also the rest of the menu. where the local porcini and red aubergines are mastered, typical of the area. all good but to get to the level of the times of peppe you have to work on it.'

great restaurant. truffle egg is excellent with particularly tasty eggs and local truffle. spaghetti with round eggplant (prepared as a raw pepper, I don't know how to describe) are delicious and I hope to eat them again in the future. the wine of the house is a pleasant tannins aglianico. the service is under pressure. they don't tell the dishes and they're imprecise. The lady is very kind. absolutely adequate account. We have to go back. liqueur of the house to special eggplants. for excellence it would also take the warmings, but ultimately it is worth the trip. among the best this year Voir le carte

a few days ago, I went round, for some private chores, including buying the black chicken truffle from a private and excellent wine bottles in an open wine shop recently, which I have already reviewed unfortunately, because of my little time, I had to make a mouthful and escape from the mythical wedge from which I was missing from a few years of simple cooking, but from the great technical nuances, as the spaghetti that I never should survive, but this can happen. This is not what from my point of view, can inficiate a more than positive judgment that is constant over time I recommend to all of you to come to know this typical restaurant, but not too much. You'll be thrilled

Though the dishes' name on the menu can mislead you -a minestra is not a soup but a purée and crudités is not raw meat but a normal carpaccio- the appetisers and entrées are very good indeed! Fresh, local produce greatly made into delicious food!...I'd suggest adding an antipasto misto which tends to be very popular around Italy as it allows you to taste a variety of local delicacies instead of just cured meats or pickled veggies! And maybe an explanation to the name of each dish... Honestly, a tourist can not be aware of local denominations!! Ah, the Aglianico served as house wine is very palatable!! A place to go back!! -though dessert wasn't anything to write home about...

the historic restaurant from peppe is a nice place, with trendy details and antique furniture pieces to remember the peasant tradition of the place. The dishes reflect this mix, offering ingredients and recipes of the revisited and lightened tradition. Very good the first tastes: potato tortino and beans and spaghetti cacio and truffle. Good and well cooked duck, served with red aubergines of round agrodolce, well matched, but in too small quantities to accompany the whole meat. Deludente la cicoria ordered by contour, hard and insipidated, evidently frozen. Under the expectations also chocolate dessert and berries, a small strip a little liqueur. Interesting, however, the ricotta mignon can... Voir le carte