Being regular visitors of the Monti Sibillini, we have eaten several times at Guaita and we surely intend to come back many times more. The cuisine is firmly based in the regional tradition, with its truffles, cured ham and salami, lentils, pecorino cheese and trout. But chef Domenico cooks with more fantasy and technique than many of his colleagues in the neighbourhood. Just try his antipasti, and experience little cheese parcels with pear an dhoney, puffed farro, white bean salad and a very juicy omelette with truffles, just to mention a few.
Besides, service is excellent and Guaita's prices are very modest indeed.
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