From the shade of pink that characterizes every room to the hospitality of the Avino family, not to mention a Michelin-starred chef’s table that transforms the Neapolitan game of tombola into a culinary masterpiece. Here is one of the most charming hotels on the Amalfi Coast (and beyond).
It’s all there, in the pink hue perched 350 meters above sea level. In the beach umbrellas, in the patterns of the fabrics, in the ceramics, in the details scattered with apparent lightness, in the boutique, and even on the dinner menus. But above all, it’s in the eyes of Mariella and Attilia Avino, the two sisters who today run one of the most iconic hotels on the Amalfi Coast with the ease of those who, even before running a hotel, tend to a home. Because that’s the word that keeps coming up when you’re here.
“This hotel is a home,” says Mariella Avino. And it’s not just a phrase meant to please her listeners. You see it in the staff who’ve been working here for decades, in the 92-year-old regular who’s been coming back every year since the hotel opened in 1997, and in her father Giuseppe, who strolls through the garden with his inseparable little dog. Small details that convey a sense of belonging impossible to plan on paper. Because “family-run hotels have an extra advantage,” says Mariella. “There’s a very strong sense of belonging here. This is our world; it’s our home.” And perhaps that’s exactly where the secret lies—in the awareness that, to remain authentic, you must first and foremost protect your everyday life.
The Beginning of a Story of Hospitality Called Home
It all began in 1995, when the Avino family purchased the historic Palazzo Sasso, a 12th-century noble residence. Two years of conservative restoration—as complex as it was respectful of the original structure—brought new life to a building that today features 43 rooms, including ten suites overlooking one of the most extraordinary views on the Amalfi Coast. Since 2011, when Mariella took over management of the hotel, Palazzo Avino has undergone a slow evolution, built layer by layer. And today, on the eve of its first significant thirty years in business, it’s time to take stock. Yes, because there’s more here than just beauty—which is clearly present and cannot help but be admired—but there’s something more. The care, the attention to the smallest detail, the focus on the guest, and even the rigor. You can see it in Mariella’s eyes, dressed to the nines in her beautiful polka-dot, pink, or striped dresses. She never misses a thing and, with quick little steps, moves through the halls of Palazzo Avino to ensure that everything is always perfect. She, like her sister Attilia, has devoted her studies, work, and dedication to a splendid family project.
Palazzo Avino, in fact, is nothing less than a reflection of its family. First, art—in collaboration with the Lia Rumma Gallery in Naples and Milan—featuring exhibitions and contemporary works seamlessly integrated into a historical setting. Then there’s design, entrusted to architect Giuliano Andrea dell’Uva, and the restyling of seven rooms by Cristina Celestino. Yet, “we like that not every single element is immediately recognizable as luxury,” notes Mariella. And this is likely the most contemporary definition of luxury we’ve encountered in recent years: luxury not as a collection of brands, but as a pursuit of craftsmanship and, above all, time devoted to details. This is also how the color pink came to be, eventually becoming the hallmark of Palazzo Avino. A color capable of softening the austerity of a medieval palace without altering its essence. The same spirit animates The Pink Closet, the boutique envisioned by Mariella as if it were the wardrobe of a curious traveler.
Hospitality: Experiences Come Before Comfort
But what’s a typical day like here at Palazzo Avino? First of all, there’s the Club House by the Sea, accessible by private shuttle, which lets you discover another side of Ravello—the part that slopes down toward the cliffs, featuring a beach club and culinary offerings that tempt you to take a break from diving into the blue waters of the Tyrrhenian Sea. Don’t miss the wood-fired pizzas, featuring classic flavors of Campania. There’s the spa, overlooking the garden, offering personalized treatments. And then there are the dining experiences.
In the cellar—the palace’s ancient cistern (which has remained virtually intact, with its wattle-and-daub ceiling)—guided tastings are held for up to four guests. The sommelier guides guests through three dedicated tasting journeys—choosing from great wines of Campania, Italy, or the world—paired with dishes created by Executive Chef Giovanni Vanacore. An intimate dialogue between wine and history, within a space that still seems to hold the spirit of the past. Then there is Terrazza Maraviglia, a place for daily conviviality where the view complements a menu that revives the pleasure of great classics—those dishes that are part of Italy’s collective memory.
Where you can enjoy excellent spaghettone alla Nerano as well as a Milanese cutlet because “it’s only right that anyone who comes this far should be able to appreciate all of Italy”, says Mariella. Il Caffè dell’Arte, on the other hand, captures the more relaxed side of the day: a place to stop for an aperitif, a cocktail, or a moment’s respite, surrounded by works of art and designer touches. In the outdoor garden, the Lobster & Martini Bar offers a selection of nearly one hundred Martinis, to be enjoyed at sunset paired with gourmet tapas.
Rossellinis: The Cuisine of Memory According to Giovanni Vanacore
There is a risk, however, that—surrounded by so much postcard-perfect beauty—the fine-dining cuisine—1 Michelin star—of the restaurant Rossellinis might almost take a back seat. That would be a shame, because if Palazzo Avino tells the story of a family, Rossellinis tells the story of a land. At the helm is Executive Chef Giovanni Vanacore. A 41-year-old Neapolitan, Vanacore never seeks to create a “wow” factor. His cuisine is Mediterranean and deeply instinctive, yet it is grounded in rigorous technique and refined simplicity. It is a cuisine that fully embraces the strength of its roots and expresses them fully across the restaurant’s three tasting menus.
Vanacore, who joined Palazzo Avino in 2018, brings with him a career path that spans Campania, France, and Tuscany. After his early experiences at Romeo in Naples, he worked alongside Gennaro Esposito, engaged with the cuisine of Dino Di Costanzo, and later refined his own vision with Antonio Guida. This journey has led him to seek a balance between tradition and modernity. “We’re lucky to live in a place where, between the sea and the mountains, we have extraordinary ingredients. Ours is Mediterranean cuisine, but it looks to the future,” he says. “We want to help foreign diners appreciate Italian cuisine (in its entirety), and we do so by staying true to its essence,” he says. This is evident in the lemon tagliolino, arguably the signature dish of Vanacore’s cuisine. The entire citrus fruit is processed to remove its bitter parts without losing its essence.
The flesh becomes creamy, the leaves turn to powder, and the zest rounds out the dish. Alongside it, anchovies and a hint of coffee complete a composition that captures the authentic flavor of the Mediterranean. It’s the same philosophy we find in the tubetto allo scoglio, intentionally left very al dente to provide a more intense chew, or in the slow-cooked yellowtail—kept “at a distance” from the coals—where every element complements the fish without overpowering it, such as the saffron sauce or the tangy vegetables. Few ingredients, few flavors, but just the right ones. “If you’re working with a quality product, the best thing to do is to touch it as little as possible. Sometimes even a drizzle of oil can ruin it,” he says. Vanacore, however, also speaks of memories, and he does so through the spaghetti with tomato sauce, featured on the 100% vegan menu.
“When I was little, before bringing my plate to the table, my parents would dip a forkful into the sauce and let me taste it. They’d ask me if it was good. Today I do the same thing with my guests.” A single forkful—before the main course—is served as if it were a shared memory. Even before technique comes hospitality. The same approach animates the chef’s table, likely one of the most original dining experiences one can have, embodying the flavors and traditions of a region. With a direct view of the open kitchen, guests sit in front of a Neapolitan tombola (made entirely of ceramic and specially crafted by master artisan Lucio Liguori). The numbers are then drawn one after another, and each number corresponds to a dish, for a total of 6 or 8 tastings. “It’s strange to say, but the inspiration came to me during a dinner in London,” says Mariella.
It’s hard to imagine a better summary of the spirit of Palazzo Avino: haute cuisine meets playfulness, and craftsmanship meets fine dining. Folk tradition finds its way into a Michelin-starred restaurant without losing its authenticity—if anything, it gains the grace that, like the color pink, adds vibrancy to this little world. At the end of the dining experience comes the dessert cart from Pastry Chef Carmine Di Donna (who also creates one of the most meticulously prepared breakfasts on the Amalfi Coast): pastiera, profiteroles, krapfen, petits fours, and even panettone—served even in the height of summer. Because great Italian traditions know no season; they simply must be shared. And perhaps this is precisely the secret of Palazzo Avino. Not the view, though it is certainly breathtaking. Not the pink, which has now become a hallmark. Not even the Michelin star. The true luxury lies in having transformed a family history into a place where every detail continues to convey the same message: feeling at home.
CONTACT:
Via San Giovanni del Toro 28, 84010 Ravello – Amalfi Coast, Italy;
T +39 089 81 81 81 - F +39 089 85 89 00;
info@palazzoavino.com
