Bluh Furore
Furore, Italy
⭐1 Star
The Experience
From Michelin Guide
The former Furore Inn hotel has reopened with a new contemporary Mediterranean look and a new name (the Furore Grand Hotel ), along with a new gourmet restaurant, the Bluh Furore. Boasting a white colour scheme, minimalist decor and attractive sea views, the restaurant is headed by executive chef Vincenzo Russo under the banner of famous three-Michelin-starred Enrico Bartolini, who is behind some of its legendary signature dishes, such as the half-fried prawn. The menu focuses on modern dishes that feature recipes and ingredients from Campania. A vegetarian tasting menu completes the picture.
Unique Things
From Visitor Experiences
Unique / Unconventional Aspects of Bluh Furore, Furore
1. Location and Architectural Design Suspended Over the Sea
Bluh Furore is uniquely situated above Italy's most beautiful fjord, the Furore fjord, offering breathtaking sea views. The restaurant's two-aisle hall is designed like a long corridor that seemingly extends over the sea, creating an immersive dining experience where guests feel suspended above the water. This architectural choice enhances the connection between the dining space and the natural surroundings, making it an unconventional setting for a Michelin-starred restaurant.
2. Culinary Leadership and Signature Dishes Under Enrico Bartolini's Supervision
The restaurant is headed by executive chef Vincenzo Russo, who trained under renowned chefs and returned to his homeland to lead Bluh Furore. It operates under the banner of Enrico Bartolini, a celebrated three-Michelin-starred chef, who contributes legendary signature dishes such as the half-fried prawn. This collaboration brings a blend of local Campanian ingredients with modern culinary techniques, emphasizing creative classicism rooted in regional biodiversity and traditions.
3. Exclusive Dinner-Only Service with a Focus on Natural Phenomena
Bluh Furore is open exclusively for dinner, allowing guests to experience the transition from sunset to moonrise over the sea. This timing creates a unique ambiance where diners can enjoy the natural spectacle of changing light and colors, enhancing the sensory experience of the meal. The restaurant’s minimalist white decor and the natural light interplay (chiaroscuro) complement this focus on natural beauty, making dining here a multisensory event beyond just food.
These features combine to make Bluh Furore a distinctive Michelin-starred destination on the Amalfi Coast, blending innovative culinary artistry with an extraordinary natural and architectural environment.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Bluh Furore, located in Furore, Campania, focus on high-quality, local products from the Campania region, especially seafood. Key ingredients include:
Prawns: Notably featured in the signature dish "half-fried prawn," showcasing a modern take on traditional seafood preparations with a delicate balance of texture and flavor.
Local Campanian ingredients: The menu emphasizes authentic flavors and raw ingredients from Campania, reflecting the land's excellence and culinary traditions.
Mediterranean seafood: Fresh fish and seafood are central, prepared with contemporary techniques to highlight their natural flavors, consistent with Mediterranean cuisine.
These ingredients are used to create dishes that blend tradition and innovation, offering a sensory experience that tells the story of local culture and the sea. The culinary approach is rooted in memory and emotion, transforming regional recipes into unique, harmonious creations under the guidance of executive chef Vincenzo Russo and the influence of Enrico Bartolini.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Cena a quattro mani (4 Hands): €180
- AMORE E FURORE - 180: €180
- IL FILO BLUH - 170: €170
- OMBRE E ORME - 170: €170
- RESPIRO DELLA TERRA - 150: €150
Signature Dishes
- DESIDERIO (orata, carote e tagete): €95
- ATTESA (Bufalo e veli di ostrica): €95
- PASSIONE (Riso, pomodoro verde, seppia e limone candito): €95
- ABBRACCIO (Vitella e vaniglia): €95
- BACIO (Sorbetto al lampone, chantilly di Nyangbo, salsa mi cuit all’olio evo.): €95