While the consultancy comes from the Iaccarino family, architects of great Mediterranean cuisine at Sant’Agata sui Due Golfi, some of whose signature dishes appear here (such as the spaghetto Don Alfonso), credit must be given to the talent and merit of those behind the stoves. This is a fully realized culinary vision, skillfully ranging from Lucanian references to Asian-inspired touches while maintaining balance and harmony, never losing its footing even in the most original dishes. We particularly enjoyed the Acquerello rice with agretti, razor clams, green apple, and sage, as well as the red mullet with pak choi, seafood guazzetto, and purple potato. It all unfolds on the first floor of San Barbato Resort, a luxurious hotel deeply committed to sustainable environmental management, which also houses three additional restaurants, each with its own distinctive offering.