One of the better options in the Sasso Barisano for local Basilicata cooking without the tourist markup. The menu changes with the season but consistently features lagane e ceci (wide pasta with chickpeas), baccalà (salt cod prepared in multiple ways), and a good selection of local cheese and cured meats as antipasto. The wine list focuses on Basilicata reds — Aglianico del Vulture is the region's most serious grape, and Baccanti keeps a decent selection.
The setting is a rock-cut room with vaulted ceilings. Dinner only; book ahead in summer.