There is something both deeply contemporary and, at the same time, unconventional about the decision to open a restaurant with a high level of culinary sophistication inside a hotel in a small town in Abruzzo.
This is not merely a statement of intent, but a clear cultural stance, which seeks to challenge a widely held cliché: the notion that haute cuisine, or “cuisine of the mind,” must necessarily be found in major urban centers. In Città Sant’Angelo, however, Le Plasir has opened, and even in its name—which evokes D’Annunzio’s concept of “pleasure”—one senses a desire to craft a multi-layered narrative rooted in identity.
The Restaurant
We are inside the Hotel Giardino dei Principi, an establishment that in recent years has decided to raise the bar on its culinary offerings, placing a firm bet on a young yet already established figure like Achille Esposito. Born in 1993, from Ischia, with solid training and a career spanning diverse locations and culinary styles, from his early experiences at Mosaico by Nino Di Costanzo, a two-Michelin-starred restaurant in Ischia, through Milan at establishments like Orma Bruna Bottega&Cucina and God Save the Food, to his most recent stint at the Hotel Gran Melià in Palazzo Cordusio; and his arrival in Abruzzo, the home of his partner and now also fertile ground for a new phase in his culinary career.
A lifestyle choice even before a professional one, which is directly reflected in the dishes. “We decided to bring in a new chef because we believe it’s the right time to evolve our culinary offering,” say the hotel’s two owners, Domenico Cavaliero and Stefano Rasino. “Today, especially in the hospitality sector, the dining experience is central and constantly evolving. We wanted to bring new ideas, energy, and a vision capable of enhancing both the local area and the hotel.” Words that aptly convey the essence of an endeavor that is not merely a restyling, but the building of an identity and a vision.
The Cuisine
In fact, Le Plasir was conceived with a clear vision: a cuisine that places Abruzzo at its heart, yet filtered through a contemporary and personal lens. The result is a menu structured around three tasting courses: Identity, Dialogue with the Territory, and Synthesis, along with a streamlined à la carte menu designed to appeal to a broader audience. This approach perfectly reflects the dynamics of modern hospitality, where flexibility is an integral part of the experience.
Chef Esposito knows this world well: “I’ve worked in a hotel before, and there are certainly different dynamics compared to a traditional restaurant,” he explains, “you have to be open to satisfying guests in every way, especially when it comes to high-end establishments. It’s something I really love, because I can range from breakfast to banqueting, all the way to the restaurant itself.”
A broad vision that translates into a cuisine capable of engaging with different moments of the day without losing its coherence. But it is on the plate that the depth of this project is truly measured. Esposito’s stylistic signature is clear: simplicity, clarity, flavor, “my cuisine is straightforward, without too many frills. When you eat a dish, you must immediately perceive the ingredients. It must be understandable to everyone, not just those with the technical tools to decode it.” A clear stance at a time when a certain segment of the restaurant industry seems to have lost touch with the immediate pleasure of cooking.
It is no coincidence that one of the central themes of his narrative is precisely overcoming certain rigidities of fine dining.
“The public is starting to get tired of it, and I feel the same way as a customer. Today, the winning cuisine is the one that highlights traditional home-style cooking.” A statement that finds its truth in meticulous attention to ingredients and tradition. The ingredients are almost entirely from Abruzzo, including cheeses from reputable producers, local lamb, saffron from L’Aquila, and licorice from Atri. “I always try to start with a memory, something that belongs to me, and make it more modern, lighter, more my own.”
The Dishes
Between tradition and modernity, the chef plays his most intriguing game. A prime example of this is the dish of small snails with chickpeas and fish, openly inspired by a childhood memory: “Back home in Campania, pasta and chickpeas was a staple, sometimes with mussels. I wanted to reinterpret that memory, bring it here, and transform it.” A very personal interpretation where forms and balances change, but the message remains intact; another signature dish is the Milan-Abruzzo risotto, created during his time in Milan and now presented as the perfect synthesis of his culinary journey.
“It’s a Milanese-style risotto, but enhanced with ingredients from Abruzzo: saffron from L’Aquila, licorice from Atri, sweet peppers from Altino, and veal stock with vin cotto.” A dish that reflects different regions, but above all a way of thinking about cuisine as a fusion of experiences. At the heart of it all, however, lies tradition: “Abruzzese tradition fascinates me greatly, as do all those of central and southern Italy, because they are deeply rooted and strong. I start from there and then work to make them contemporary.”
Le Plasir therefore aims to offer its perspective on the role of dining in Italian hotels, especially outside major urban centers—a destination in its own right capable of attracting an external audience as well.
“For us, it’s essential that the restaurant becomes a destination even for those who aren’t staying at the hotel; this means building a strong local identity,” the owners emphasize. An ambitious goal that inevitably hinges on the overall quality of the experience—from the cuisine to the service to the ambiance. The dining room, completely renovated, strikes an elegant yet never stuffy tone; the wine list features selections from Abruzzo, Italy, and France, complementing a cuisine that aims to be accessible yet never mundane.
Contact
Le Plasir
Via Leonardo Petruzzi, 30, 65013 Città Sant'Angelo (PE)
Tel: (+39) 0857952681 | Cell: (+39) 3289632975 | Email: info@giardinodeiprincipiabruzzo.it
