Maratea's restaurants split between the old town, the port, and the beach areas, with most of the better cooking up in the borgo or just below it. The local cuisine is Basilicatan with a heavy Tyrrhenian-coast accent: lots of seafood, of course, but also Lucanian pasta — orecchiette, cavatelli, lagane — served with hearty meat and chickpea sauces from the inland traditions of the region. The lampascioni (wild hyacinth bulbs), peperoni cruschi (crispy dried sweet peppers), and Senise peppers are local specialties worth seeking out. Book ahead in July and August; most kitchens close in mid-winter.