Il Capestrano

Il Capestrano is a place where a love of food and culture, enriched by the age-old traditions of Abruzzo, reaches the table from the first course to the last. A classic family-run restaurant, with ingredients from Abruzzo that are strictly 100% organic, and plenty of dedication.

Roberto Babbo, chef and owner, makes almost everything by hand: egg pasta, potato gnocchi, bread and desserts. The mostarde too, the arrosticini (lamb skewers), cut by hand and threaded one by one, and the mother sauces for the meat. Abruzzo leads the menu, in both its produce and its traditional dishes: pallotte cacio e ove, ventricina and bruschetta, pizz’e foje. The soups are excellent: porcini, lentil, chickpea and, of course, the traditional sagne e fagioli. Fish is represented by baccalà (salt cod), served with tagliatelle or in guazzetto (a light tomato stew).

The undisputed star is mutton. If you like it, you’ll find quality here that is sometimes even better than a fillet of lamb (and at a better price). You can start with a mutton tartare among the starters, or go for the traditional arrosticini, glazed grilled ribs or mutton slow-cooked in white wine. Needless to say, if you want to refresh your palate with a dessert, everything is homemade, strictly with traditional ingredients. The dining room is furnished in a modern classic style, with a traditional table setting and plenty of space between the tables for good service and an intimate atmosphere.

If you don’t have time to come all the way out here, La Bottega del Capestrano in viale Sabotino offers a slightly shorter menu with the same quality. Ideal for a lunch break in the area. Linked to the main restaurant there is also a maison with rooms for short stays: a fully renovated Liberty-style building with every comfort. And it goes without saying which restaurant guests are pointed to!

If you don’t know the cooking of Abruzzo well, or if you miss this beautiful region, my advice is to go to Il Capestrano and let them guide you through a celebration of craftsmanship, genuine flavours, local produce and quality.