Zass

The legendary San Pietro is one of the jewels of the Amalfi Coast as well as one of the most famous hotels in the world. Zass, its Michelin-starred restaurant, is extremely popular with visitors (booking in advance is highly recommended) thanks to skilful Belgian chef Alois Vanlangenaeker, who has now been here for over 20 years. His cuisine showcases all the colours and flavours of the Mediterranean with harmony and elegance, focusing mainly on the traditions of Campania, especially in appetisers such as the small bites of lightly baked Pizza Margherita and in creative dishes elsewhere on the menu. Many of his ingredients are sourced from the hotel’s kitchen garden, which he uses to create dishes based on meat and, especially, fish, including his signature John Dory (flavoured with lemon and accompanied by mashed potatoes with bufala yoghurt, seasonal vegetables and his famous Champagne and truffle sauce), and other fish such as mullet, sea bass, scampi and squid. Excellent service, a pianist providing background music, and an idyllic terrace boasting stunning views all play their part in making this a truly memorable dining experience.

### Michelin-Starred Restaurant with a Focus on Local Ingredients

• The restaurant uses local and seasonal ingredients to create its menu. ### Unique Menu Items
• Ricotta cheese, onions and chestnuts 'pappardelle' with Vito's Genovese sauce
• Sea bass carpaccio with artichoke and tangerine sauce
• Free-range lean chicken 'porchetta', saffron and fennel
• Charcoal-grilled octopus with tomato and fig bruschetta ### Environmental Commitment
• The restaurant is part of the Zero Waste Amalfi Coast initiative.
• They have an ISO 14001 certification for environmental management.

Tasting Menu

• 7 Course Lunch: €180
• 8 Course Dinner: €250

Signature Dishes

• Ricotta cheese, onions and chestnuts ‘pappardelle’ with Vito’s Genovese sauce: €45
• Sea bass carpaccio with artichoke and tangerine sauce: €42
• Free-range lean chicken ‘porchetta’, saffron and fennel: €48
• Charcoal-grilled octopus with tomato and fig bruschetta: €50