OUR VALUES

RESTAURANT

Il ristorante de la Pampa Relais nasce dall'esigenza di comunicare l'importanza del cibo, non nel suo valore estetico ed edonistico, ma come espressione di una crescente consapevolezza più orientata a quello che ne è il valore culturale, etico e solidale. Già nel lontano 2012 in piena controtendenza, partivamo infatti, con la nostra visione anti Masterchef ispirata alla cucina solidale di Regina Tchelly de Araujo Freitas ed al suo concetto di gastronomia alternativa. Memori di ciò, prediligiamo nella nostra cucina alimenti esclusivamente bio, prodotti nel nostro orto e provenienti dai nostri allevamenti o da piccoli produttori locali. Oltre alla produzione di vino ed olio, alleviamo infatti allo stato brado i pregiati maialini neri, pollame e mucche podoliche. Coltiviamo con amore e passione anche particolari grani antichi ormai introvabili, quali la Saragolla Rossa ed il Grano Risciola. La scelta di un modello agricolo integrato con il territorio è il frutto di un chiaro e preciso progetto che intende preservare la biodiversità naturale della regione, conservandone le varietà agricole tradizionali. The restaurant at la Pampa Relais was born from the need to communicate the importance of food, not in its aesthetic and hedonistic value but as the expression of a growing awareness more oriented to its cultural, ethical and supportive value. In fact, back in 2012, in complete countertrend, we started  with our anti Masterchef vision,  inspired to the ethical cooking of Regina Tchelly de Araujo Freitas and her concept of alternative gastronomy. Keeping this in mind, we favour in our kitchen exclusively organic food, grown in our vegetable garden and coming from our livestock or small local producers. In fact, besides the production of wine and oil, we breed in the wild fine black piglets, poultry and podolico cows. We also grow with love and passion particular ancient wheats, almost hard to find, like Saragolla Rossa and Grano Risciola. The choice of a farming model integrated with the territory is the result of a clear and precise project aiming to preserve the natural biodiversity of the region, preserving the traditional farming varieties.
Our

Cellar

In addition to the DOC wines entirely produced in our wonderful Winery, among them Pegaso, Helios and Anemos, inside our restaurant you’ll also find a rich and selected wine list, with the best excellences of wines from Campania and the other Italian regions. In this accurate selection we pay a higher attention to the so-called "natural" wines, without chemical additives and the fewest number of man manipulations both in the vineyard and in the cellar.

our

Menù

From starters to desserts, all the menus suggested by the restaurant at Pampa Relais, offer fellow diners a rich and varied revisiting of the typical traditional cooking. In fact, at our restaurant, in addition to an elaborate menù à la carte, you can taste the country menu “Muratore” (Bricklayer) with products from our land, an elegant menu “Pescatore” (Fisherman) and the extremely accurate menu “Contadino”(Farmer), exclusively thought after vegetarian palates, in the full respect of the philosophy to which our entire idea of cooking is shaped.

SUGGESTIONS

from our Chef

Our chef Antonio Palmieri is defined as a “sincere" cook because he welcomes guests in his inn with lightheartedness but immediately transmits the values of our ethical and supportive kitchen. Antonio follows on a daily basis the evolution of the vegetables garden and the organic breeds of the estate, considering that everything that arrives on the table is produced in our farm. Legumes, fruit, vegetables, oil, wine, poultry, black pig meat and milk are entirely produced at zero kilometres.


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