The Cusine
Chef Marco Rispo is ready to delight the palates of those visiting "Le Trabe," a prestigious location nestled in the Cilento region.
The Le Trabe Restaurant, thanks to a strategy aimed at excellence, has proudly held the esteemed Michelin Star since 2013.
In 2021, it also received the new Michelin recognition, the Green Star, joining the ranks of the most virtuous activities in the culinary world.
The Tasting Journeys
The chef offers two types of menus:
Caput Aquae, a tasting journey of four courses that captures the essence of the territory.
A tribute to the ancient name of the Trabe River and the essential element of Water.
Un tributo al nome arcaico del fiume Trabe e all’elemento essenziale dell’Acqua.
ZEROTTANTUNOA tasting journey with bolder flavors that narrates dishes through a simple equation: Ingredients at Km ZERO 8 COURSES 1 representing the uniqueness of the experience.
Caput Aquae
Zerottantuno
Our Ingredients
We embrace the solemn rhythm of nature, which teaches us patience.
The cuisine at Le Trabe begins with the land seasonal products grown in our garden. We respect the cycles of vegetation and animals. The creation of a biodynamic garden and a chicken coop stems from our desire to prepare a dish even before cooking it. We trust in nature and its rhythms.
Cellar and Location
The journey at Le Trabe begins with the wine cellar, a delightful start that sets the tone for your experience.
A story within a story, housed in a tuff cave dating back to the Year 1000, within the original perimeter walls of the estate. The itinerary winds through solid chestnut shelving and olivewood details, guiding you through the discovery of approximately 6,000 bottles from nearly 900 labels sourced from around the world.
