Although it’s not obvious from the exterior, once you’ve crossed the threshold of the Vilòn hotel you step into a succession of highly decorated rooms that are full of charm. The cuisine is of the highest quality, showcasing dishes from chef Gabriele Muro’s native Campania alongside typical fare from his adopted city, with part of the menu dedicated to pasta specialities such as carbonara, cacio e pepe and amatriciana. In all his dishes, Mediterranean flavours are reinterpreted with a light and modern touch with a focus on beautiful presentation.