This stately inn and restaurant is halfway between the Ionian coast and the National Pollino Park, so it is hardly surprising that chef Gaetano Alia's bill of fare presents the best of both these worlds. The menu offers the freshest of local produce, prepared with an imaginative twist. Try the Piatto del Buon Ricordo, with pork meat from black pigs, dressed with honey and peperoncino, or sword fish with a pear and onion compote and wash it down with your pick of wine from the Locanda cellar. If you like it so much you want to stay, more than a dozen guest rooms are available. Surrounded by a lush garden, with swimming pool, they're decorated in bright colors with frescoes by local artists.