Luxury HotelsDirectoryBeach ResortsBoutiqueParisLondonNew YorkTokyoLuxury HotelsDirectoryBeach ResortsBoutiqueParisLondonNew YorkTokyoThe hotel's restaurant is run by Alfonso and Ernesto Iaccarino, who create Mediterranean dishes reflecting the local landscape of lemon groves, vineyards, and olive trees. The restaurant sources fresh produce from the hotel's own farm, Le Peracciole, and serves wine from a dedicated cellar.
Check availability Official websiteAlfonso and Ernesto Iaccarino oversee the restaurant with input from Iaccarino's wife and two sons, creating a family-run dining environment. The restaurant emphasizes simple Mediterranean cooking using the property's own organic farm, Le Peracciole, as its primary produce source. This direct farm-to-table approach shapes every dish and reflects the chefs' deep connection to the landscape where the Gulf of Naples meets the Gulf of Salerno.
The menu features Mediterranean preparations built around fresh, seasonal ingredients. Signature dishes include swordfish with chickpeas and thyme, goatfish with rosemary and cucumber, and pasta with clams and courgettes. Each dish illustrates the restaurant's approach to using high-quality produce prepared with restrained seasoning and technique rather than complexity.
The hotel maintains a dedicated wine and cheese cellar supporting the restaurant's beverage program. Wine-tasting experiences are available to hotel guests, complementing the dining offerings. The wine selection supports regional pairings with the Mediterranean cuisine served at the restaurant.
Individual and group cooking classes are offered, allowing guests to learn directly from the restaurant's approach. Wine tasting and visits to the organic farm are also available, extending the culinary experience beyond the dining room into the landscape and cultivation methods that define the restaurant's philosophy.
Alfonso and Ernesto Iaccarino oversee the restaurant, supported by Iaccarino's wife and two sons, creating a family-run dining environment.
The restaurant primarily sources fresh produce from its own organic farm, Le Peracciole, located on the hotel property.
The restaurant serves Mediterranean cuisine featuring regional ingredients, with representative dishes including swordfish with chickpeas and thyme, goatfish with rosemary and cucumber, and pasta with clams and courgettes.
Yes, both individual and group cooking classes are offered, along with wine tasting and farm tours.
Yes, the hotel operates a dedicated wine and cheese cellar, and wine-tasting experiences are available to guests.
Back to the Don Alfonso 1890 overview for photos, map, address and verification, or see the full guide above.
Sources: relaischateaux.com · en.wikipedia.org
No prices or ratings: rates change daily. We may earn a commission from partner links.