Il Refettorio
Conca dei Marini, Italy
⭐1 Star
The Experience
From Michelin Guide
Housed within the Monastero Santa Rosa, one of the most original and iconic hotels on the Amalfi Coast (the monastery was founded in the 17C and some of its original features can still be seen), this restaurant occupies a spectacular terrace in a magical, tranquil setting with views that extend from the garden to the swimming pool and right out to sea. The cuisine comes courtesy of Alfonso Crescenzo, whose slogan “Nothing is more complex than simple cuisine” lies behind his tasteful reinterpretations of Campania’s traditional dishes, which are natural, full of generous flavours and beautifully presented. Our inspector recommends the turbot with bitter chicory, grouper soup, morel mushrooms and smoked provola cheese. There’s an equal balance of meat and fish options, with some vegetables sourced from the property’s own garden.
Unique Things
From Visitor Experiences
Unique / Unconventional Aspects of Il Refettorio, Conca dei Marini
1. Location Within a 17th-Century Monastery with Spectacular Views
Il Refettorio is uniquely housed inside the Monastero Santa Rosa, a 17th-century monastery that has been transformed into a luxury hotel. The restaurant occupies a spectacular terrace that offers breathtaking views stretching from the garden and swimming pool out to the Gulf of Salerno and the Amalfi Coast sea beyond. This setting combines historical architecture with a magical, tranquil atmosphere, providing an extraordinary dining experience suspended over the coastline.
2. Chef Alfonso Crescenzo’s Philosophy: “Nothing is More Complex Than Simple Cuisine”
The executive chef’s approach is unconventional in its emphasis on simplicity and natural flavors, focusing on tasteful reinterpretations of traditional Campania dishes. This philosophy results in dishes that are both elegantly simple and complex in flavor, using fresh, local ingredients including vegetables sourced from the hotel’s own garden. The menu balances meat and fish options with creative touches such as turbot with bitter chicory and grouper soup with morel mushrooms and smoked provola cheese.
3. Signature Dish: The Santa Rosa Sfogliatella Invented On-Site
Il Refettorio is credited with inventing the Santa Rosa Sfogliatella, a unique take on the traditional Neapolitan pastry. This signature dish highlights the restaurant’s innovative spirit and connection to local culinary heritage, offering guests a distinctive sweet experience that can only be found here.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Il Refettorio in Conca dei Marini reflect the rich local bounty of the Amalfi Coast and Campania region, emphasizing freshness, quality, and tradition. Key ingredients include:
Ricotta di Bufala and Moscione Cheese from Agerola: Used in the signature Mafalda pasta stuffed with these cheeses, paired with meatballs and ragù Napoletano, showcasing local dairy excellence and traditional flavors.
Red Shrimp and Summer Truffle: Featured in the housemade egg tagliolini “cacio e pepe” dish, combining the sweetness of red shrimp with the earthy aroma of summer truffle, highlighting luxury and regional seafood.
‘Gragnano’ Candele Pasta with Black Cabbage, Cetara Anchovies, and ‘Colatura’: This dish uses prized anchovies from Cetara and their colatura (anchovy sauce), flavored with Sfusato Amalfitano lemon, emphasizing the unique coastal ingredients and traditional preservation methods.
‘Terre Lavorate’ Tomatoes and Sorrento Orange Zest: Central to the risotto with cuttlefish carpaccio, these ingredients bring vibrant, sun-kissed flavors typical of the Amalfi region.
Extra Virgin Olive Oil ‘Il Mulino della Signora’: A special select Italian olive oil produced locally for the Monastero Santa Rosa kitchen, used as a foundation for many dishes, underscoring the importance of high-quality, local olive oil in the cuisine.
These ingredients are integral to Il Refettorio’s signature dishes, combining local tradition with innovative Mediterranean gastronomy under Chef Christoph Bob’s guidance.