There is Something New Under the Sun, Maroder Lounge Bar, Varcaturo (Na)

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Something new has popped up on Via Madonna Del Pantano in Varcaturo.    Maroder Restaurant- a popular place in the area for traditional Italian cuisine since 1996- has done a little more than just changed their sign in the parking lot.  They've totally revamped part of the dining room turning it into a modern lounge bar which also serves sushi.  


I was quite curious, so the other evening I decided to check it out.  The lounge opens up at 6 pm- I arrived at 6:15, greeted by barman Fabio Cacciapuoti.  

Fabio Cacciapuoti

After a quick tour and chat, Cacciapuoti led me to the bar and began to prepare my first cocktail - The Truffle Maroder.



Ingredients include truffle bourbon, chestnut brandy, sugar, lemon juice, milk, an aglianico wine float, marron glacè, and a spritz of truffle essence. Perfect for the fall season when chestnuts and truffles make their appearance.



While sipping my first cocktail, I was introduced to the second novità at Maroder.  Sushi chef Rafael Herrera, who brought over my first of 3 aperitifs- sea bass nigiri, caviar, and grated lime.

Rafael Herrera





Soon afterwards, a plate of salmon nigiri with salmon roe.






At this point, Cacciapuoti began working on my second cocktail- Camillo lo Vuole Tonico - which includes the name of the count who invented the Negroni cocktail.  

Ingredients include Gin Tanqueray, redistillation of vermouth and Campari, orange bitter, Fever Tree tonic water,  and a redistillation that he painted on one side of the glass.  

In fact, Cacciapuoti told me that this drink, depending on what side of the glass you drink it from can be a Negroni or a gin tonic.


This arrived at the same time as my 3rd plate of sushi. Tempura shrimp uramaki, salmon, Philadelphia Cream cheese, wacame salad, fish roe.




As I was finishing up my happy hour, I couldn't help but notice another colorful drink that Cacciapuoti was preparing for another guest.  

Taste of Sea.




Gin distilled with seaweed, sage and thyme, mango puree, lime juice, limoncello, Perrier water top, bamboo leaf and a flying fish roe (tobiko).


Definitely will have to try on my next visit. As well as check out some of the upcoming changes that the Maroder team hinted will be coming in the near future.

In bocca al lupo, Maroder Lounge!






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