A walk that will make you experience and breathe a different Capri, made up of small things, unexpected glimpses, scents and colors that will guide you in your journey to reach us; the decision to move away from the center was dictated by the desire to want to create an oasis of peace outside the usual island routes to immediately focus on the quality of raw materials, attention to detail and service to make each customer experience unique. Antonino chooses to enhance the gastronomy of the Campania and island tradition, devoting himself to "land" products such as rabbits and quail, which have always been on the menus and firmly linked to island history, and create his own recognizable "signature."
From his curriculum we mention in particular the experience in Capri at the Olivo Restaurant of the Capri Palace with Oliver Glowing, in Rome at the De Russie Hotel with chef Nazzareno Menghini, at the multi-starred with Valentino Marcattilii at San Domenico in Imola and with Heinz Beck at the Castello di Fighine.
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