Ristorante Vairo del Volturno

Chef Renato Martino offered us a discreet and quality experience. We got to taste innovative dishes with a nod to tradition. Experience definitely be repeated!

Great enhancement of local products, I've been going there for about ten years and I've always found new menus. Chef Renato Martino largely deserves the Michelin star for his technique, creativity and ingenuity in food preparation, do not miss his laticauda lamb. Friendly, discreet and at the same time helpful and professional staff.

Classic and discreet atmosphere, competent and attentive staff, a very intense culinary experience thanks to the recipes proposed by the Chef that combines ingredients linked to tradition and the land, emphasizing them with extraordinary ability. The menu offers meat, fish and tasting menus for vegetarian types. The value for money is really high. Strongly recommended

As always, the experience, professionalism and seriousness in this restaurant is always in the first place and the culinary journey that is proposed by the CHEF never disappoints expertly accompanied by the staff of the room always ready for any need and in the combination of wines to further enhance more dishes.

If you are looking for a restaurant in Caserta far from the chaos, a little different from the ordinary, I recommend the Vairo del Volturno in Vairano Patenora. Without destination, we decided to leave the motorway at Caianiello to reach it, because we had heard good things about it. What can I say, the service in the dining room and the gastronomic research of chef Renato are a perfect symphony. This place - which someone I have read suggests remodeling - is a family restaurant (for 3 generations), which Renato wanted to carry on by offering another type of gastronomy. So I go back to the annoyingly modern environments, with neon and a little too much smoke in my eyes. The Vairo del Volturno tells a story, it is no longer a traditional restaurant, but it has the most unique and rare ability of not being plastered, it has a welcoming soul, also thanks to Ugo and Luigi who take care of the room and accompany the choice of wines. It is possible to have lunch outside or inside (the room is large, distance is guaranteed and the green pass is requested at the entrance). So we come to food, you can choose between a land tasting menu (about 60 euros) and a sea one at a fixed price (about 70 euros), opting, as I did, even for just 3 courses (about 40 euros without drinks). The price-quality is fabulous! Bread, focaccia and breadsticks are homemade, useful to accompany the oil of the Sidicine Hills. The entrèe is honored by the house, followed by refined and tasty dishes, but without unnecessary frills. I liked everything in particular the Feolia sorbet (never tried until now), the half paccheri, the shortcrust pastry with quince (I have a sweet tooth). The coffee served in a Richard Ginori service is the touch of class to end the lunch. In addition to Renato, an applause goes to Ugo and Luigi who know how to tell about his dishes, but even more about their territory, advising and enhancing what our region has to offer ... I am thinking of villages, wineries and much more. I hope that many will choose different itineraries from the most popular ones, rediscovering the joy of discovering little big surprises just a few steps from home. Congratulations to all, we will be back soon.