L’ pallote “cacio e ova”
Crumbled dry bread, egg and cheese dumplings in tomato sauce.
Allergeni (4-5-9-10-12)
€ 12
Je sformat’ de melanzana c’ la mozzarella
Eggplant flan with scamorza cheese served with a creamy parmesan sauce and almonds.
Allergens (1-4-9-10-12)
€ 15
#Na fetta d’ pan’ c’ la scamorza
Bread with scamorza cheese, anchovy and porcini mushrooms.
Allergens (4-6-9-10)
€ 15
Na fetta d’ pan’ c’ la scamorza
Bread with scamorza cheese, anchovy and roasted peppers.
Allergens (4-6-9-10)
€ 13
#LA SCAMORZA DI CAMPOFELICE (AQ)
Bread with scamorza cheese, and ham.
For vegetarians without ham
For celiac without bruschetta (bread)
Allergeni (4-9-10)
€ 11
J’arrosticini
Arrosticini, mutton skewered homemade.
each € 2,40 (minimum order 3 pieces)
La tartare de’ pècora
Mutton tartar served with quail eggs and seasoning.
Allergens (5) – Allergens condiments (ask to room staff)
€ 24
#Maialino nero in porchetta
Porchetta (roast pork) served on homemade bread. (mignon)
For celiac without bread.
Allergens (9-10)
€ 6
La ventricina c’ la bruschetta
Thinly sliced Vasto ventricina 
, a lean and slightly spicy black pork salami, served with sweet red pepper from Altino , and bruschetta.
Allergens (9-10)
€ 13
Degustazione d’ salumi
Cured meats selection, including Salsiccia di fegato di Paganica 
, and spreadable ventricina teramana on bruschetta. (Not always all the products are available)
For celiac without bruschetta
Allergens (9-10)
€ 10 (x1)
Degustazione d’ formagge
Pecorino cheese selection, including Canestrato di Castel del Monte , and spreadable ”Marcetto” on bruschetta, served with red onion homemade mustard.
For celiac without bruschetta.
Allergens (4-9-10-14)
€ 11 (x1)
Je tajer’ mist d’ salumi e formagge
Selection of typical deli meats and cheeses including Canestrato di Castel del Monte pecorino , Paganica liver sausage , ham, spreadable ventricina teramana on bruschetta and spreadable ”Marcetto” on bruschetta, served with red onion homemade mustard.
For celiac without bruschetta.
Allergens (4-9-10-14)
€ 15
La zuppa c’ji cìci
Navelli chickpea soup (AQ) .
Allergens (12)
€ 12
La zuppa c’ le lenticchie
Santo Stefano di Sessanio lentil soup served with Avezzano (AQ) bread croutons.
For celiac without bread.
Allergens (9-10-12)
€ 12
L’sagne c’ ji fasciòli
Short ribbon pasta made with flour and water, served in a soup with beans and chili pepper 
Allergens (9-10-12)
€ 14
Ji gnocchitti c’ji cìci
Small dumplings made with flour from Solina and served in a soup with chickpeas from Navelli (AQ).
Allergens (9-10-12)
€ 13
I cazzellitt’ de’ Scanno c’ le foje
“Cazzelletti” are a type of flour and water dumpling (typical of Scanno near L’Aquila), which are sauteed with turnip greens or broccoli (depending on the availability of the products) and served together with anchovies and chilli .
For vegetarians and vegans without anchovies.
Allergens (6-10-9-12)
€ 16
#Pasta aj’ carratur ajo ragù abruzzese
Home made spaghetti served with ragu three meats (pork, beef, sheep).
Allergens (4-5-9-10-12)
€ 17
Gnocchi de patan’ c’ jo sughe d’agnèjie
Potato dumplings (IGP) served with mutton sauce.
Allergens (5-9-10-12)
€ 16
#Pasta aj’ carratur c’ jo sughe d’agnèjie
Home made spaghetti served with mutton sauce and pecorino cheese.
Allergens (4-5-9-10-12)
€ 17
#Gnocchi de patan’ ajo ragù abruzzese
Potato dumplings (IGP) served with ragu three meats (pork, beef, sheep).
Allergens (5-9-10-12)
€ 16
#L’ pappardell’ aj cinghiale
Pappardelle (thick flat ribbons of pasta) topped with wild boar sauce.
Allergens (5-9-10-12-14)
€ 17
L’ tagliatell’ ajo ragù bianc’ d’agnèjie
Tagliatelle (ribbon pasta), served with white ragout lamb, lemon, juniper and Canestrato di Castel del Monte cheese .
Allergeni (5-9-10-12-14)
€ 17
I ravioli d’ricotta c’je pomodor
Handmade ricotta and spinach ravioli with tomato sauce, basil, pork cheek and cheese.
For vegetarians without pork cheek.
Allergeni (4-5-9-10-12)
€ 17
# I fusilloni c’ l’ cococce e je zafferan’
Fusilloni (pasta) served with pumpkin cream and Navelli saffron.
Allergeni (4-10)
€ 16?
# Il Coatto
Braised mutton with tomato, chilli pepper 
and mountain herbs.
Allergens(12)
€ 20
La pècora “aj’e cotture”
Braised mutton with mountain herbs.
Allergens(12)
€ 20
J’ agnèjie arrust’
Grilled IGP lamb from the Majella reserve.
€ 32
# La guancia ch’ l’ vìne rùsce
Beef cheek cooked at low temperature in Montepulciano d’Abruzzo wine, and served on light polenta.
Allergens (4-12-14)
€ 26
La tagliata
Flank steak of “Black Angus” grilled.
€ 28
La trippa alla pennese
*Tripe in a tomato, onion, chili pepper, bay leaf sauce.
Allergens (12)
€ 16
J’arrosticini c’ l’ bruschett’
Arrosticini, mutton skewered homemade (6 pieces), served with tomato bruschetta.
For celiac without bruschetta (bread).
Allergens (9-10)
€ 16
L’ savciccie c’ la verdura
Homemade pork sausage with sautéed chicory .
€ 16
L’ savciccie d’ fegat’ c’ la verdura
Homemade pork liver sausage with sautéed chicory .
€ 16
Le costine de’ pècora arrust’
Grilled sheep ribs.
€ 23
# J’hamburger d’ pècora
Homemade sheep burger (without bread) with peppers from Altino , served with baked potatoes.
Allergens (5-13)
€ 20
# J’ cosciott’
Lamb cooked at low temperature.
Allergens (12)
€ 20
#La ‘nzalata
€ 5
L’ patan’ d’ Fucin àjie furn’
€ 6
La verdura aj’ oj’ e peperoncin’
*Lightly steamed chicory sautéed with olive oil, Sulmona red garlic and chilli .
Allergens (12)
€ 6
I peperùni arrust’
Roasted red peppers with Sulmona red garlic, olive oil and parsley.
€ 7
Dessert
#Degustazione di dolci
A selection of our desserts: Tiramisù, Ricotta molla, Parrozzo.
Allergens (1-4-5-9-10)
Best with: Genziana, Amaro Jannamico, Ratafia.
€ 14
Degustazione di dolci
A selection of our desserts: Tiramisù, Ricotta molla, Cherries ice-cream.
Allergens (1-4-5-9-10-14)
Best with: Genziana, Amaro Jannamico, Ratafia.
€ 14
Je tiramisù all’abruzzese
Tiramisù with homemade cantucci biscuits, coffee, mascarpone cream and cocoa.
Allergens (1-4-5-9-10)
Best with: Genziana, Rum, Whisky.
€ 8
La ricotta molla
Ricotta cheese mousse with centerba liqueur jelly.
Allergens (4)
Best with: Centerba, Sambuca alla centerba, Genziana.
€ 8
#La “pizza doce”
Abruzzese dessert made with sponge cake, chocolate, cream and alchermes liqueur.
Allergens (1-4-5-9-10)
Best with: Grappe, Genziana.
€ 10
#Tortino “cuore caldo”
Dark chocolate cake with “warm heart” , ratafia ice-cream and red berries and fruits
Allergens (4-5-10-14)
Best with: Grappe, Rum,Whisky.
€ 10
#Je parrozz’
The parrozzo, with finely pounded almonds, baked in the shape of a dome and completely covered in chocolate, is a traditional cake from Pescara. The famous Italian poet and author Gabriele D’Annunzio dedicated a poem to this delicious dessert.
Allergens (1-4-5-9-10)
Best with: Rum, Whisky.
€ 10
Je parrozz’ estiv’
Semifreddo (frozen mousse) of “parrozzo” (almond dessert) and covered in chocolate.
Allergens (1-4-5)
Best with: Rum, Whisky.
€ 10
Je sorbett’
Home made lemon sorbet.
€ 6
Abruzzese wines, liqueurs and bitters
Amaro Jannamico
€ 4
Centerba
€ 4
Genziana
€ 4
#Aurum
€ 6
Ratafia Praesidium
€ 6
#Ratafia Scuppoz
€ 4
#Lorè muffato
€ 5
National liqueurs and bitters
National bitters
Limoncello
Sambuca
Nocino
Passito di Pantelleria
Grappe
Nonino 41° 1897
Nonino
Nonino 41° 1897
Nonino invecchiata
Storica nera
Domenis
#903 Barrique
Bonaventura Maschio
Storica riserva
Domenis
Rum
Zacapa 23
Caroni 17 anni extra strong 110 Proof
Cognac
Poire Williams&Cognac de Grande Champagne cognac alle pere
Francois Peyrot
Remì Martin fine champagne cognac v.s.o.p.
Remì Martin
Calvados
Coquerel Fine Calvados
Coquerel
Armagnac
Bas Armagnac selection
Gelas
Whisky
Oban 14
Lagavulin 16 islay single malt scotch whisky
Talisker single malt scotch whisky (aged 10 years)
Laphroaig single malt scotch whisky (aged 10 years)
Bar
Still water/Sparkling water 75cl
Sodas
Coffee / Macchiato
Decaffeinated coffee
Barley coffee
Ginseng
The name ”Il Capestrano” was chosen in honor of a marble statue of an ancient
warrior, dating back to the sixth century BC, that was found in Capestrano, in the
province of L’Aquila.
The massive sculpture, taller than eight feet (2,53 mt) and carved from a single
block of local stone, was found in 1934, but is still surrounded by an aura of
mystery. There are several researchers in the world who are still attempting to
decrypt all the elements of this magnificent work of art. You can admire “Guerriero
di Capestrano” at the National Museum of Abruzzo in Chieti.
The Cuisine
Our culinary approach begins from the search of raw materials and rural traditions in the regional territory. From a careful and skilled elaboration of these food products, our dishes become the perfect compromise between tradition and innovation. Goods such as the “Navelli” saffron, the olive oil of the “Aprutino Pescarese” consortium, the “Farindola” pecorino cheese, the “Castel del Monte Canestrato” (a special hard cheese obtained from whole fat sheep’s milk), the Sulmona red garlic and the unlimited range of local cured meats (ventricina vastese, a very rich salami, “Campotosto Mortadella”, a special salami with a lard white heart, liver sausages, schiacciata aquilana, a tasty flattened shaped salami), right to the sweetness of the National Park honey and jams. The typical dish reveals the great significance of herding in Abruzzo.
Along side the food, one must also take into consideration the wide range of liqueurs from the area: the famous saffron liqueur, the walnut liqueur, the ratafia, a lemon peel flavoured liqueur or cordial, the gentian liqueur or the centerba (literally “one hundred herbs”), a light green colour liqueur made of several digestive and aromatic herbs.