Lorelei

Even if the weather isn’t kind and you can’t eat outdoors, make sure you have an aperitif or perhaps just take a look at the terrace with its stunning views of the Bay of Naples, especially at sunset. Once the sun has set, enjoy dishes prepared by chef Ciro Sicignano, who hails from Gragnano and who showcases the specialities of Campania to perfection. The region’s traditional recipes and ingredients are reinterpreted with energy and imagination, with a focus on vegetables (which the chef sources from two kitchen gardens) and a dedicated olive oil menu. The elegant setting of the Lorelei Londres hotel adds to the appeal.

• Led by executive chef Ciro Sicignano, with an a la carte menu, a five course tasting, and a daily free hand tasting menu.
• A kitchen philosophy described as "true km", built around the search for excellent raw materials, with menus changing by season and availability.
• The dining room keeps a flexible dress code, and welcomes small, docile animals.

Signature Ingredients

• Raw scampi with fresh ricotta and peas, finished with black truffle.
• Gragnano pasta built around fish ragù, with squash, turnip tops and chilli.
• Campanian citrus and Mediterranean herbs, used for brightness and perfume across the menu.

Menu

• A la carte and tasting formats, including a five course menu and a chef's daily free hand menu for the whole table.
• Mediterranean cooking anchored in local Campanian produce, with dishes changing with seasonality and availability.
• A large wine list spanning Italian and international labels, with pairings guided by the sommelier.