The Cesar

The hotel Restaurant The Cesar is the result of an extraordinarily talented young Chef, Michele Gioia: an artist of simplicity, kissed by one Michelin star. Mediterranean dishes with an unexpected twist are served in our seafront Terrace during the lovely warm months of spring and summer, or in our indoor restaurant furnished by J. Paul Getty with magnificent marble tables. Vegetables and herbs are grown in the property garden, thus preserving the classic perfumes and flavours of organic cultivation.

The Chef Michele Gioia was born in Castelpagano in 1974 (Benevento) and earned his diploma from the Benevento School of Hotel Management. Despite his youth, his passion for cooking has already taken him all over Italy, working in some of the most prestigious restaurants from Lazio to Lombardy and learning first hand about the different types of regional cooking. Tuscany is one of the regions he knows best: here he gained significant professional experience, working with such well-known chefs as Gaetano Trovato (Ristorante Arnolfo, Siena, 2** Michelin) and at the Relais&Château Hotel Il Pellicano (Porto Ercole). He found Il Pellicano such a rewarding experience that he stayed for five years, taking brief periods during the winter to perfect his art with other chefs before returning for each new season. These breaks included stints with Enrico Derflingher at La Terrazza Restaurant, Hotel Eden, Roma, (1 * Michelin); Grand Hotel Baglioni, Bologna; with Sergio Mei at Four Seasons Hotel, Milan; and at Joia Restaurant, Milan (1* Michelin), where he learnt about haute cuisine naturelle. Since January 2003 he has been adding his professional and imaginative skills to the already renowned cuisine of La Posta Vecchia. He got 1 * Michelin and together with the sous-chef Marco Ardemagni and their harmonious team, Michele Gioia each day offers the hotel’s guests a mouth-watering array of Mediterranean dishes.

La Posta Vecchia Relais & Châteaux “The Cesar Restaurant 2 Forchette”, Gambero Rosso Guide 2010 “The Cesar Restaurant 1 Michelin star”, Michelin Guide 2008

Open from 20th April until 9th January 2011.

Courgette flowers stuffed with Buffalo’s mozzarella, eggplant and “Burrata” sauce/ Raw sea bass, lemon peaches cream and thyme/Scallops and lavander potatoes cream, chard and dried tomatoes/ Tortelli stuffed with blue fish and dill, prawns and green beans/ Slice of gilthead, green beans from our garden and scent of liquorice/ Saddle of lamb stuffed with foie gras, mushed eggplant and cinnamon sauce/Cockerel, leg stuffed with sheep cheese sauce, endive and ash potatoes/ Hazelnut brownie, chocolate variation and apricot/ Star anise Soft of peaches and violet