At the Cesar Restaurant, you can enjoy the inspired Mediterranean cuisine while looking out over th azure sea.
All fruits and vegetables came from our garden.

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 learn first hand about different types of regional cooking. Tuscany is one of the regions he gained significant professional experience, working with such well-known chefs as Gaetano Trovato (Ristorante Arnolfo, Siena, 2** Michelin) and at the Relais&Châteaux Hotel Il Pellicano (Porto Ercole 1* Michelin). 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 experimented with haute cuisine naturelle.
Since January 2003 he has been adding his professional and imaginative skills to the already renowned cuisine of The Cesar at La Posta Vecchia. In December 2007, Michele Gioia, his sous-chef Marco Ardemagni and their harmonious team at The Cesar were awarded 1*Michelin.

COOKING COURSES
LA POSTA VECCHIA is offering guests the chance to learn how to cook the dishes from its "à la carte" menu. A maximum of 4 guests per day will be able to choose the ingredients from the hotel's vegetable garden and spend a morning learning a few professional secrets while preparing their favourite Italian meal.
Please ask at the Reception office - tel. 0039.06.9949501 - for more information, or e-mail info@lapostavecchia.com