Le Trabe

L'avis du Guide Michelin

Set within the Tenuta Capodifiume estate, Le Trabe offers an experience that extends well beyond the purely gastronomic. The welcome begins in the ancient tufa-hewn cellar, where aperitifs and amuse-bouches are served, before guests make their way to the terrace overlooking the gardens and surrounding mountains. The dining room, guided with professionalism and warmth by Simone Munzillo, accompanies guests through the discovery of the estate's philosophy, deeply rooted in self-sufficiency and the celebration of the local area. The contemporary cuisine of chef Marco Rispo finds expression across three tasting menus: Caput Aquae, dedicated to the identity of the Trabe river; Intro by Nonna Lina, a homage to family tradition; and Zerottantuno, an eight-course journey built around zero-kilometre ingredients. The stars of the table are the estate's own products, from extra-virgin olive oil to vegetables, through to buffalo milk and its derivatives, celebrated in identity-defining dishes such as Bufala Bufala Bufala: spaghetti cooked in mozzarella whey, which lends the dish both savouriness and a delicate acidic note, completed by buffalo ricotta, smoked buffalo cream, and black pepper, in a balance in which the smokiness adds aromatic depth without overwhelming the delicacy of the buffalo milk.

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📍 Via Capo di Fiume 4, Paestum, 84047, Italy

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