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the Restaurant

It is an authentic culinary journey that we invite you to embark on, profound and intense.

Take a seat! Sit there. Yeah … right there! Taste and judge in all honesty, as you would among friends, and set out with us on this gastronomic tour of the “local flavours” in which every detail is expertly harmonized into a perfect union that revisits with a modern twist, tastes from our maritime and country traditions.

Pietramare Natural Food

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At Pietramare Natural Food it is easy to fall into temptation and be guilty of gluttony! You can tell as soon as you enter, when nostrils quiver under masterfully spicy aromas coming from the kitchen.
Few tables, a refined atmosphere, well-furnished surroundings. Here, the menu offers the flavours of the season that valorize the raw ingredients, brought together with flair and imagination by a talented culinary team. The dishes satisfy the eyes and heart before delighting the palate: Parmesan stuffed anchovies, octopus ravioli in creamy potato and smoked ricotta sauce with tomato seeds, lamb cooked with liquorice, fried ice cream and carrots; to finish on the sugary notes of a mille-feuille with cream and cherries or a creamy chocolate and liquorice dessert.
It is an authentic culinary journey that we invite you to embark on, profound and intense. Guests of the Resort and those of you who are just passing though, while watching an enchanted sea that turns to gold and silver at sunset, when the first pangs of hunger begin to be felt!

Virtual Tour
the Dishes

Dishes that satisfy the eyes and heart before delighting the palate, offer all the flavours of the season, all the territory, all the skill and creativity of the chef and his staff.

The Chef

Alfonso Crescenzo

Alfonso Crescenzo, explorer of the world, comes from Lavorato di Sarno (SA), in Campania. Dedication, modesty, and respect for ingredients and guests are his priority. Since he was a child, he grew up in artisan pastry laboratories and restaurants of local tradition. After getting his Diploma in Hospitality he soon realizes that he does not want to stay in Campania, so he starts moving around Italy and abroad. His first experience abroad is in Ireland, where he met the ones he considers “my great teachers”. He has several Michelin stars that deeply marked his path, giving him the idea of a cuisine that is never static. His following milestones through the kitchens of the world, find him England, then in China, in Serbia, in Russia, up until his various experiences on board the Luxury Motor Yachts as a personal chef.
During his travels he mixes stories and tastes, technique and subject. Today, Alfonso Crescenzo achieves the role of Executive Chef at Pietramare Natural Food, the restaurant of Praia Art Resort, where he introduces a cuisine where its ingredients go beyond the dish to show the richness of the South traditions of Italy in a modern form.

«I start from tradition, that is either from this fascinating corner of Calabria or that of my native land, and try to create something new, through the cultural contaminations that permit me to prepare the best meal with the best product of the territory».

All this in a very elegant and pleasant way, typical luxury and at the same time friendly restaurants. His Cuisine has been awarded with the Michelin star in 2017.

The Maitre Sommelier

Giancarlo Marena

Giancarlo Marena is from Campania and is one of the best sommeliers of Italy. He loves his job very much, has expertise and elegance in his not common ways. His spirit of self-sacrifice and his desire to grow have pushed him beyond the borders of Italy to London, to then bring back his perfections in his native land, on the splendid Amalfi Coast, giving his prestigious collaboration in starred restaurants. Today advises the right wine for each course at Pietramare Natural Food and explains why every glass of wine intensifies the taste of different ingredients. He tells what lays behind the label; the love man has for its own land, his territory of belonging and the tradition which characterizes it.

«The world of wine is a continuing discovery since every bottle has its own history to tell made of passion, sweat and tears and work, so drinking a glass means sharing the life and experience of the one who made it.

This is Giancarlo Marena, who transformed his passion into his job, improving his profession through study and knowledge. However he is never very formal in his position because he likes welcoming his guests in a cordial and friendly way to make them feel at home and at the same time let them appreciate the joys of having a meal together.