A distinctive culinary adventure awaits patrons at Anantara Convento di Amalfi Grand Hotel as Dei Cappuccini Restaurant and its bar open their doors for the summer season, unveiling a “future-heritage” concept that marries innovative ideas with timeless traditions.
Dei Cappuccini Restaurant’s New Concept
Executive Chef Claudio Lanuto invites diners to the restaurant’s al-fresco terrace, which offers stunning views of the Mediterranean. Here, guests can enjoy a menu of heritage dishes reimagined with a modern twist. Inspired by the generational recipes of the women in his family, Chef Claudio has honed his skills in prestigious kitchens worldwide. He now brings his expertise to Dei Cappuccini, using fresh ingredients from the hotel’s convent garden and local waters to craft an extraordinary culinary experience.
The dining journey begins with a “Bread Ritual,” designed to introduce guests to the unique ambiance of the 13th-century convent. Traditional grissini represent the quills used by monks to write their scriptures, while toasted flatbread symbolizes the historic Amalfi paper.
Dei Cappuccini’s new menu features two five-course tasting options. “La Grande Bellezza” showcases local seafood, including red prawns in Neapolitan pesto risotto and Gragnano spaghetti with baby octopus. “Ever Green” is a vegetarian feast, offering dishes like eggplant with tomatoes and spring onion, and goat cheese tortellini with broad beans and yellow datterini tomatoes. Both menus come with optional wine pairings and Dei Cappuccini’s exclusive Limoncello Experience.
For those preferring a la carte dining, highlights include monkfish cutlet with green salad, raspberry vinegar, and shellfish dressing, and a Sfusato Amalfitano lemon cake inspired by Chef Claudio’s grandmother’s special Sunday recipe.
A signature dish embodying the future-heritage theme is the selection of Cannelloni, celebrating its centenary. Diners can opt for the classic recipe with beef and tomato coulis, or Chef Claudio’s innovative versions—stuffed with cod, potatoes, clams, and spirulina, or Cannelloni Parmigiana with crunchy grana padano and basil pearls.
Additionally, Chef Claudio has crafted a new pizza for La Locanda della Canonica Pizzeria by Gino Sorbillo, a third-generation Neapolitan pizza maestro. The ‘Convento Pizza’ honors the monastic heritage, made with ancient grain flour and topped with alacce local sardines, zucchini flowers, smoked provola, and zest of Amalfi Sfusato lemon.
Dei Cappuccini Bar’s New Offerings
The Dei Cappuccini Bar continues the theme of blending history with modernity, drawing inspiration from the convent and its natural surroundings. Luigi Gallo, the new Head Barman, brings his expertise from prestigious hotels worldwide to present a botanical cocktail menu inspired by the convent garden and traditional friar-made liqueurs.
One of Luigi’s standout cocktails is the Amalfitano, a mix of bitters, Carpano Classico, Absinthe, Gazzosa lemon, and Amaro Dei Cappuccini—a unique amaro crafted with herbs from the convent garden in collaboration with Friar Marcus. Another highlight is the Spritz dei Cappuccini, featuring Limoncello, St. Germain, Amaro Santoni, Spumante Costiera, and lemon tonic, showcasing the Amalfi Coast lemon.
This summer, guests and visitors will be treated to a sensory journey as Dei Cappuccini Restaurant and Dei Cappuccini Bar combine heritage recipes and local ingredients with contemporary flair in a historic setting overlooking the Mediterranean.
