Le Sirenuse Hotel in Positano has been in the Sersale family since 1951 when Marchesi Sersale converted their summer villa into a beautiful hotel.
Today, owner Antonio Sersale maintains the tradition and look of a well-appointed palazzo while creating the attention to detail that makes Le Sirenuse one of the Leading Hotels of the World.
La Sponda, the Michelin Star rated restaurant, is booked every night as guests dine in an elegant atmosphere lit by four hundred candles. I was recently honored to be their guest for lunch on a sunny day in June, along with two other Italy bloggers.
The Director of Operations, Giovanni Ciccone, welcomed us with a warm smile and introduced us to Vincenzo, the maitre d’, who ushered us out to the covered terrace where our linen-covered table overlooked Positano and the sparkling blue Tyrrhenian Sea.
The I Galli islands stood in the distance, and the sailboats which were buoyed near shore, added to the magical scene below. This could easily be the setting for a movie with entwined green vines hugging the white columns and magenta bougainvillea climbing up the walls. The breeze made for a pleasant comfortable pranzo.
Our lunch began with prosecco and a tasty appetizer made with asparagus cream, buffalo ricotta, and olive oil. Its smooth consistency added to the flavor. A surprise touch was a plate of Tuscan olive oil served on Vietri hand-painted plates and a basket of local bread, white and whole wheat. Delizioso.
A local Costa d’Amalfi white wine was next, a Tramonti Bianco per Eva, from Tenuta San Francesco winery in neighboring Tramonti. This wine is a blend made from three varieties of grapes, Falanghina, Pepella and Ginestra. Not commonly available in the States, I was pleased to taste this wine which is considered one of the top wines in Campania.
We were treated to rocket salad as well as Insalata caprese “Sirenuse,” tomato and buffalo mozzarella salad, which was served with balsamic vinegar. Our waiter, Saverio, informed us that it was from Modena and had aged 25 years.
More appetizers appeared, including white anchovies marinated in olive oil and lemon, as well as carpaccio di pesce con insalata di finocchio, pinoli, e olive nere, fish seasoned with fennel, pine nuts lemon, and olives. Tutto buono!
I accepted Saverio’s recommendation and chose the special, fresh ravioli pasta with pesto and pomodoro, for my entrée. I have never seen pasta presented in such a colorful and artistic manner. Not only was the presentation beautiful but the pasta was especially appetizing.
After the meal, Gianluca, a waiter in training, brought us Le Sirenuse’s own brand of limoncello, followed by espresso with a plate of Italian cookies, and their specialty dessert, torta caprese al cioccolato, chocolate and almond cake.
Every aspect of this afternoon was extraordinary and I thank Le Sirenuse for the magnificent lunch at La Sponda and memories that will last until my next visit to Positano. Grazie mille.