After overcoming the extremely challenging period of lockdowns, this family-managed property decided to further invest by modernizing all the rooms on the first floor. L’Angiolieri has always been one of the most beautiful hotels on the Peninsula. Dinner is served on a terrace with a view of the Gulf and Mount Vesuvius, and at the bar, you can enjoy the sunset. Of course, all possible and imaginable services are provided. The hotel’s dining has always been a strong point, with prominent names having passed through here in the last 15 years. It is worth noting that it was the first 5-star luxury hotel to include a pizzeria in 2016, back when the pizza phenomenon had not yet entered the radar of official critics. Today, Saporì is one of the most beautiful pizzerias in Campania. For the gourmet restaurant, the property has relied on an in-house resource, Fabrizio De Simone, a chef with extensive experience in the region, firmly attached to the roots of the local land and sea. He has been joined by the consultancy of the Venetian chef Raffaele Ros. The result of this collaboration is dishes that are readable, delicious, and represent a light and identity-focused menu.
After overcoming the extremely challenging period of lockdowns, this family-managed property decided to further invest by modernizing all the rooms on the first floor. L'Angiolieri has always been one of the most beautiful hotels on the Peninsula. Dinner is served on a terrace with a view of the Gulf and Mount Vesuvius, and at the bar, you can enjoy the sunset. Of course, all possible and imaginable services are provided. The hotel's dining has always been a strong point, with prominent names having passed through here in the last 15 years. It is worth noting that it was the first 5-star luxury hotel to include a pizzeria in 2016, back when the pizza phenomenon had not yet entered the radar of official critics. Today, Saporì is one of the most beautiful pizzerias in Campania. For the gourmet restaurant, the property has relied on an in-house resource, Fabrizio De Simone, a chef with extensive experience in the region, firmly attached to the roots of the local land and sea. He has been joined by the consultancy of the Venetian chef Raffaele Ros. The result of this collaboration is dishes that are readable, delicious, and represent a light and identity-focused menu.
