Surrounded by vineyards and relaxing beaches, Planeta’s wine-resort is also a gourmet cameo thanks to Angelo Pumilia’s cuisine, that pursues its research journey showing in every dish local, unacknowledged ingredients and highlighting them with traditional or modern techniques. The menu becomes a bouquet of rich and tasty options, easy to understand but never too trivial, always balanced in their flavors. Some enjoyable proof of this «less is more» philosophy: the Swordfish ventresca with wild marasciuolo sprouts, the Monkfish tripe with beans, or the Redfish cheek with chiapparella salad.
classe 1974, napoletano emigrato al Sud, sommelier e assaggiatore di caffè, è convinto che chi è nato a Vico Equense, come lui, sia inderogabilmente munito di imprinting gourmet. Vive, scrive e organizza eventi a Palermo, ma mangia e beve ovunque
Ristorante con camere
