The restaurant
ORA is an invitation to stop: to breathe, leave the noise of the day behind and live in the present moment.
Sea, land and roots
Our philosophy
Here every dish tells a story of sea, land and roots.
We are not after perfection but emotion: the kind born of a sincere smile, an unexpected detail or a flavour that stays in your memory.
The kitchen
An embrace between tradition and a contemporary breath.
Fish arrives fresh every day and brings the scent of the sea with it. Meat comes from farms in our own land, handled with respect. Vegetables are those of the season. We work with local farmers, fishermen and producers: we believe in seasonality and short supply chains.
Our service
Our service is not perfect, it is human.
We welcome you with attention that follows no script, because we believe true luxury is not rigidity but the freedom to feel at ease. There is no dress code: we prefer elegance and understatement, in keeping with the dining room.
Chef de cuisine
Stefano Pro
Cooking that brings together technique, memory and creativity: a constant balance between sea and land, tradition and freedom.
Stefano Pro was born in Ferentino in 1987. After hotel school in Fiuggi he started working very young between the Romagna riviera and the mountains of Trentino, where he discovered the hard work, the discipline and the charm of a cuisine that lives in the hands and heart of those who cook it.
Over the next twenty years he built his own identity with humility and curiosity, from seasonal kitchens to established restaurants, until he became chef de cuisine at ORA. Today he leads a young, passionate brigade and signs the San Silverio and Santa Pazienza tasting menus.
His cooking has two roots: study and experience in the field, and the affectionate memory of home cooking. His references include Vincenzo di Bassetto, Simone Cipriani and Simone Nardoni; alongside them, Giggino Neglia, keeper of the Ciociaria culinary tradition, whose evenings of stories and old recipes inspired many of ORA's dishes.
He favours light cooking, soft contrasts and an aesthetic that lets the ingredients speak. He calls himself self-taught by vocation: he loves experimenting, listening and understanding what makes people happy at the table.
“I like listening to my guests' stories and trying to turn them into flavour, the way emotions turn into memories.”
In the summer months
The garden
The most intimate heart of the restaurant: a space that brings together nature, light and quiet.
In summer we dine outdoors, in a green refuge where the rush stays outside and the evening fills with soft lights, smiles and flavours that taste of home.
Occasions
The shared table
A ten-seat table for conviviality in its truest form: you book up to three seats and dine alongside other guests.
Events and private dinners
Company dinners, anniversaries, birthdays: the chef creates bespoke menus and desserts on request, booked in advance.
Pairings
Our dining room team suggests wine, cocktail or alcohol-free pairings for every dish and every tasting menu.
Gift experiences
One of the tasting menus or a bespoke voucher, for those who love good food and time spent together.