Fans of Campanian cuisine will be in their element at this restaurant situated opposite the archaeological site. Here, the chef serves traditional regional favourites alongside more creative recipes, often prepared using local specialities such as purple artichoke from Schito, chickpeas from Teano, Provola cheese from Agerola, red sausage from Castelpoto and Black Casertona pork. Of the two dining rooms, the one in the cellar is particularly charming.