Chef Mimmo di Raffaele creates such specialties as Buffalo Carpaccio with Sweet and Sour Marinated Vegetables, Risotto with Savoy Cabbage and crisp Cuttlefish, and Amalfitan Fish with Lemon leaf, Chicory hearts and Walnuts. For dessert, a traditional sponge cake is flavoured with Amalfi lemons and caramelised raspberries.

Guests can dine in the elegant indoor dining room, in the outdoor terrace adorned with ancient columns, or in the alfresco area close to the pool, surrounded by ancient roses. This stunning area can also be used for open-air events, such as weddings, private dining parties or cocktails, with capacity for up to 200 people.