Luxury HotelsDirectoryBeach ResortsBoutiqueParisLondonNew YorkTokyoLuxury HotelsDirectoryBeach ResortsBoutiqueParisLondonNew YorkTokyoIl San Pietro di Positano operates two distinct restaurants reflecting different aspects of coastal hospitality. The Carlino restaurant at sea level, open exclusively to guests, sits directly above the hotel's private beach cove. The Zass restaurant offers land-based dining within the main structure. Supporting both operations is a recently expanded kitchen that spans two levels, covers 400 square meters, and is equipped with specialized sanitation technology.
Check availability Official websiteOpened in 2008, the Carlino restaurant is positioned at sea level on a private platform accessible via an 88-meter cliff elevator and 22-meter horizontal tunnel. The restaurant operates exclusively for hotel guests and overlooks the hotel's private beach cove. The seaside platform includes a solarium and waterside bar serving the beach area, creating a unified dining and leisure environment directly above the Mediterranean.
The Zass restaurant, formerly called the Restaurant at Il San Pietro, operates within the hotel's main cliff-top structure and represents the property's land-based fine dining presence, complementing the Carlino's waterfront service.
A comprehensive 2016 renovation created a two-level kitchen covering 400 square meters, capable of producing up to 400 meals daily. The nine-month construction project required extraction of 1,000 cubic meters of rock from the cliff to accommodate the expanded footprint. The kitchen was designed by kitchen specialist Andrea Viacava and architect Fausta Gaetani. A specialized ozone treatment system operates nightly at 2 a.m., hermetically sealing the kitchen and sanitizing the space with ozone. At its installation, only two other restaurants worldwide possessed a comparable system.
The hotel offers guests hands-on culinary instruction through individual cooking classes. Wine-focused programming includes oenology courses and structured wine tastings, connecting dining experiences to the region's wine traditions and reflecting the Amalfi Coast's food and wine culture.
The Carlino restaurant is positioned at sea level on a private platform accessed via an 88-meter rock-carved elevator and 22-meter horizontal tunnel. It is reserved exclusively for hotel guests.
The Carlino restaurant opened in 2008, several years after the Zass restaurant became established within the main hotel building.
Yes. In 2016, the hotel completed a nine-month renovation creating a new two-level kitchen covering 400 square meters and capable of producing up to 400 meals daily. The project required extraction of 1,000 cubic meters of rock.
Yes. The kitchen is equipped with an ozone treatment system that operates nightly at 2 a.m., hermetically sealing and sanitizing the space. At the time of installation, only two other restaurants globally possessed a comparable system.
Yes. The hotel offers individual cooking classes to guests, along with oenology courses and wine tastings that connect dining experiences to the region's culinary and wine heritage.
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Sources: relaischateaux.com · en.wikipedia.org
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