After more than three decades of success, Gennaro Esposito brings his Torre del Saracino to one of the most charming hotels on the Sorrento Peninsula. Behind the scenes, a special bond with the Russo-Attanasio family is redefining the standards of signature hospitality. Here is our interview with the chef from Campania, covering everything from the project’s origins to the dishes on the menu, and a journey into the intimate world of Mediterranean hospitality.
As you stroll along the terraces overlooking the Gulf of Naples, you immediately get the feeling that you’re witnessing one of those rare events that happen only a few times a year. That’s because, in the hushed tranquility of the Bellevue Syrene—a five-star luxury hotel affiliated with Relais & Châteaux and recently awarded two Michelin Keys—the Russo-Attanasio family has chosen to blend its expertise in hospitality with the creativity of Gennaro Esposito, shaping an environment where haute cuisine becomes the cornerstone of the entire stay.
Outside, the cobalt-blue expanse almost seems to knock on the windows, dotting the white furnishings with reflections of the sea: first, the shimmer of the water frames the view from the rooms’ private balconies; then, the walkway through the inner caves leads down to the beach without even leaving the hotel. And so, whilethe final preparations are in full swing at this “Sorrento gem” dating back to 1820—polished to perfection, so far, by five generations of hoteliers—the chef wanders through the frescoed corridors with a touch of excitement for the opening onSeptember 17, 2026, whenthe Torre del Saracino will officially pass from Vico Equense to Sorrento.
“Orizzonte Sorrento”: Gennaro Esposito at the Bellevue Syrene. The Future of a Southern Icon
“What struck us about the Bellevue was its ever-changing image, with as many nuances as there are colors in the landscape: on the one hand, its beauty and objectively exclusive setting; on the other, a ‘genuine’ welcome, as I often like to call it,” the chef tells Reporter Gourmet just a few days before the grand opening. “The place itself boasts a unique allure tied to the holiday experience: more than a ‘cathedral,’ an intimate haven of luxury ready to provide guests with exceptional care. The idea of ‘moving’ from our original location, therefore, arose spontaneously, driven by the desire to offer customers a complete experience in Sorrento.”
One thing is certain: leaving Vico, where the adventure began over three decades ago, required a profound reason; it’s no coincidence that the move took a full year to “incubate.” Yet, the restaurant’s core remains unchanged, with the added benefit of taking the stage in a new setting. And the significance of this turning point is clear in the owner’s eyes, who sums it up in five words: “A great restaurant in the South.” The differences? “ More comfort and a greater amount of space available” —comments Esposito, describing the layout of the new Torre del Saracino—“The hotel here allows us to broaden our horizons, while maintaining a reasonable number of seats in the fine dining area (20–25 in winter and a maximum of 30 in summer, thanks to the open-air terrace, ed.)”. Behind the scenes, the project required meticulous attention to detail, “because relocating doesn’t simply mean putting the same content into a different container. It means paying close attention to detail and adapting to the atmosphere of a historic building.”
The Human Factor: Gender Quotas and the Lifeblood of Young Talent
While the centuries-old walls captivate the eye, it is human capital that drives the operation. Like modern hospitality models, this newly established system possesses a distinctive solidity. “Torre del Saracino preserves an identity that we’ve consistently sought to build, and which will be further strengthened by the move. What makes me happy today is having reached nearly 50% female representation thanks to the commitment we’ve cultivated over the years: I work with women who possess formidable skills, capable of creating a stimulating environment for the entire team in the kitchen, pastry shop, and front of house. In addition, we have a very young 24-year-old maître d’ (Luigi Minieri, ed.), with a great desire to express himself. I see in him that drive and enthusiasm that are essential for bringing a breath of fresh air to the tables. I’m convinced that guests who dine with us should feel empathy the moment they arrive, because it gives us a human dimension.”
Alongside this generational momentum, certain enduring pillars remain. First and foremost is the wine cellar, entrusted to the indispensable “guiding star” of the beverage department, Giovanni Piezzo: “A key figure for 30 years, with extensive experience in food and wine pairings. As a culinary enthusiast first and foremost, he has a keen sense of flavors that makes all the difference in keeping up with the menu’s evolution. Plus, we have fun together: synergy is everything”. And, of course, the operational pillars—executive chef Giuseppe di Martino and pastry chef Michele Cannavacciuolo—are trusted pillars behind the scenes.
The “Identity and Territory” Menu: A Compass for Flavor and Integration with the Hotel
On the plate, the revolution will be quiet yet perceptible. The initial offering features a tasting menu divided into five, seven, or ten courses, complemented by à la carte options that also cater to vegetarian and vegan preferences. The geography of our sourcing hasn’t been upended—if anything, it’s been expanded. “We’ll be moving within a 7-kilometer radius of our previous location, so I’ve maintained my close ties with the same artisan producers as always. However, Sorrento is rich in small, exemplary producers and will constantly inspire us with its natural resources, from the catch of the day to coastal crops.”
It’s impossible not to get a sneak peek at the dishes that will be served in the dining room. “We’ll start with a distillation of everything that has made Torre del Saracino a restaurant of great distinction in Southern Italy. For example, the risotto with beefsteak tomatoes, shrimp, and provola cheese, and the spaghettino with anchovy sauce. Or, a recipe straight from the garden featuring green beans, kiwi, herbs, and green bean juice, which combines authenticity and layered textures to make the most of every part of the ingredients."
However, the scope of his work is set to expand gradually: the chef will work in close collaboration with Carmine Bellini, a stalwart at La Pergola, to ensure that Torre’s signature touch extends in the future to the Costiera Bar, to events at the 19th-century Capo Santa Fortunata estate, and even to the sweet comfort of waking up in the morning. “The primary goal is to preserve the value of Torre del Saracino,” the chef from Campania adds. “At the same time, between now and January, we’ll be fully integrating into the hotel system—from room service to breakfast—putting our hands and minds into creating a comprehensive experience. Throughout all of this, I’m particularly committed to making guests feel part of the experience and involving them in the brand’s evolving narrative. We’ve done this and will continue to do so through express table service, the art of hosting, and the culinary exploration that defines us.”
An invisible thread that connects 35 years of achievements to a blank canvas, ready to embrace the comforting hues of fine Italian cuisine.
Bellevue Syrene
Piazza della Vittoria, 5, 80067 Sorrento, NA
Phone: 081 878 1024
