N'ATA LUNA

The Kitchen

Every bite is an ode to the biodiversity of our territory, a tribute to the work of local farmers and small artisan producers. On the plate, we find the scent of the earth, the taste of the sun and the gentle touch of the wind.

The Restaurant

N'ata Luna, a reassuring, familiar, modern place that invests in Irpinia to offer its guests tasty cuisine. A modern bistro ideal for experiencing pleasant convivial moments

the aperitif

Book your table now and get ready to live an unforgettable culinary experience. We look forward to seeing you for an aperitif at Nataluna that will leave a smile on your face.

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NAta Luna

Tasting menu

Welcome Aperitif

Trout

Pumpkin Flower

Nettle Ravioli

Chili pepper and onions

Piglet

Sweet

(The tasting menu is recommended for all guests at the table)

Appetisers

Trout and Cherry

Marinated and smoked rainbow trout, sour yoghurt, corn salad, trout roe, Aglianico marinated cherry

Irpino Beef Tartare

Beef tartare, mustard mayonnaise, marinated onion, ravece sand, marinated yolk petals, capers blossom, maldon salt

Pumpkin blossom in its own garden

Crispy pumpkin flower stuffed with ricotta and mint, mint courgette pesto, courgettes, radishes, confit tomatoes

Salt Cod and Green Beans

Salad cod, green beans, little tufts of scarolina*, papacelle** gel, black olive powder

*wild lettuce *+particular type of short, fleshy pepper

Egg a ciambottella (typical product)

Free-range chicken egg, caciocavallo mousse, cooked and raw asparagus, sauce ciambottella, pepper’s julienne, bread crumble

Main Courses

Nettles and Porcini mushrooms

Raviolini filled with nettles whipped with homemade butter and wild sage, nettle sauce, porcini mousse, wild fennel, truffle leaf, tomato flakes

Spaghetti with tomato

Spaghetti alla chitarra, coulis red and yellow cherry tomatos, stracciatella cheese, basil chlorophyll, basil

Pulieio Butter and Lemon

Homemade noodle, butter, lemon, pulieio irpino, anchovy powder

Chilli and Onions

Linguina with chilli and onion, capers, black olives, dried ricotta

Babaganousch Irpino

Handmade pasta, roasted aubergine sauce, toasted cheese, mint, craunchy aubergine

Seconds Courses

Piglet in Porchetta

Piglet suckling pig, roasted pepper mayonnaise, soft potato Irpina al ravece, wild garlic

Fillet of Veal

Veal fillet, red turnip, liquorice powder, baby potatoe

Codfish Olives and Apricots

Sliced cod in tempura, green olive sauce, apricot coulis, crusco pepper powder

Chestnut Duck and Chutney

Duck breast lacquered with chestnut honey, red fruits, green tomato chutney, local rocke

Roast Lamb Chicory and Carrots

Lamb loin, roasted carrots, carrot sauce, chicory ripassata

Traditional menu