The ancient Accumandugi Hall is now home to the restaurant of the Castle.
This charming room, with its authentic thick stone walls and small loophole windows has a warm, romantic atmosphere thanks to the boxed wooden ceiling and softly coloured walls. A candlelit dinner here is magical; the atmosphere of the past envelopes you and you cannot help but feel like the Lord and Lady of the Castle.
Combining fresh and natural ingredients, our Chef Andrea Laurenzi proposes a refined carte of local and sea cuisine, cooked with creativity and elegance.
The pleasure of dining in this beautiful and ancient place is enhanced by the courteous professionality of our Maitre Paolo with his exclusive and impeccable service.
The Restaurant is open every day from 8 pm to 10 pm.
Ham from Norcia , 24 months matured
Buffalo mozzarella caprese on a vegetables gazpacho sauce
“Chianina” veal slices with rocket, balsamic vinegar and Pecorino aged in caves
Umbrian sausages and cherries with crouton and Sagrantino wine sauce
Apples and wild berries seasonal salad with honey and mustard sauce
Prawn covered with umbrian lard and black truffle on a chickpeas cream
Tagliolini pasta with tomatoes, basils and Grana cheese
Home-made Umbricelli with stewed duck ragout, orange and laurel scented
Hand-made Pappardelle with Umbrian sausages and black truffle
Hand-made “cappellacci” pasta filled with “burrata” soft cheese, on a light basil pesto sauce
Lemon Ravioli with monkfish, tomatoes, olives and cappers
Chianina veal fillet filled with truffle, steamed with Marsala, with mushrooms
Petroia’s chianina veal entrecote with special salts and our extra virgin olive oil
Pork fillet vanished with cognac, with pink pepper and crispy bacon
Lamb chop crusted with mustard and pistachios of Bronte
Mullet sauté with San Marzano tomatoes and olives, with olive oil crouton