The Capo d’Orso Lighthouse in Amalfi coast inaugurates the 2022 season with a new fine dining project that bears the signature of Andrea Aprea. A co-branding operation, but above all a partnership of intentions between the historic restaurant of the Ferrara family and the chef Andrea Aprea, two Michelin starswhich has started its new entrepreneurial path a year ago.
The new Capo d’Orso Andrea Aprea Lighthouse will open on Friday 8 April: the charm of a unique place of rare beauty and the contemporary cuisine of chef Aprea meet to define a new experience that will touch all the senses. Nestled between the cliffs of the Amalfi Coast, almost plunging into the sea and immersed in the thick of the Mediterranean, the Capo d’Orso lighthouse is a poetic place that enchants the gaze at any time of day. The view opens onto the divine coast, Amalfi and Positano with Li Galli and, on the horizon, the island of Capri. All around the intense green of holm oaks and carob trees. It is here, in a room of only 20 seats, in front of a breathtaking panorama, that Andrea Aprea brings his concept of contemporary cuisine made of taste and rigor, look and consistency, memory and research, smell and flavor.
«Returning to the coast is an emotion difficult for me to express in words. They are unparalleled sensations, in the colors of the sea that frames the Il Faro di Capo d’Orso, in the scents of spontaneous vegetation, in the warmth of the earth that feeds the flavors of products that tell us the big as well as the little story. Here I find the energy of my emotional landscape, my roots, the suggestions that animate my love for cooking.
In the Ferrara family I found people animated by my own values, sharing with them the idea of telling the public something old and new at the same time. We have chosen to entrust Salvatore Pacifico with the guide of the kitchen: to develop together with him an unprecedented path of influences between matter and flavor, under this unparalleled sky “, declares the chef Aprea who is about to open his new restaurant Andrea Aprea in Milan on the top floor of the foundation Luigi Rovati.
Andrea Aprea has therefore chosen Salvatore Pacifico to guide the cuisine of Il Faro di Capo d’Orso and share their gastronomic vision. Together they elaborated the restaurant proposal which is expressed in a menu and three tasting itineraries: tradition in progress, flavors of love and contemporaneity. There are many absolutely new proposals alongside some iconic dishes by Andrea Aprea such as the “tortello with ricotta from the Lattari Mountains and double concentration of Neapolitan ragù” or the “lemon risotto”, dishes that stigmatize the basic values on which Aprea has built over the years his own research of cooking.
The restaurant is managed by the Ferrara family, by Pio and his son Bonaventura, Bonny, 28 years old and fourth generation. Best sommelier under 30 and best 2019 dining room service for Gambero Rosso and maître of the year 2020, Bonny takes care of the room and cellar of Il Faro di Capo d’Orso which today includes about 1700 labels between national and international wines, one imported selection of Champagne, rare bottles and historical vintages, but also extremely high quality productions of small wineries.
Between Cetara and Maiori, along the famous Amalfi Coast, in one of the most breathtaking hairpin bends, the Capo d’Orso lighthouse is nestled in the rock overlooking the sea. The room appears like a glass box embedded in the rock and wide open on the intense blue of the sea. Around the thick and wild vegetation of the coast: holm oaks, bushes of myrtle and mastic, heather and rosemary, and even juniper shrubs. The large full-height windows frame a landscape of rare beauty that changes light and colors over the hours: they are not windows but thin diaphragms between the inside and the outside, between the kitchen and the surrounding landscape. Few materials define the space: glass, stone and a hand-painted blue majolica floor from nearby Vietri. Only 20 seats and open kitchen.