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Il San Pietro di Positano Zass Michelin Kitchen (Photo by Giuseppe Divaio)
The brand new ECO-Kitchen and chefs table at the illustrious Il San Pietro di Positano hotel is the most high tech, design driven culinary space in the Amalfi Coast, and perhaps all of Italy. Third generation hotel owner Vito Cinque, seems to have spared no expense on the renovation, which opened in May 2016 to service the hotel’s Michelin-starred Zass restaurant. Mr. Cinque hired Andrea Viacava, who started out designing hospital operating theatres and parlayed that into functional kitchen design for some of the world’s best restaurants. Viacava transformed the Zass kitchen, which hadn’t had an upgrade for at least 20 years. Because space on the Amalfi Coast is limited, the hotel decided to excavate into the rocky cliffs their hotel clings to, removing hundreds of tons of earth and stone to make way for their new two-level. They’ve opened the kitchen to the restaurant so that you can see the 35 chefs and prep cooks buzzing around their new glossy islands whipping up pastries, sauces, and preparing lunches and dinners. The entire space is clad in teal green or black and white stripped ceramic tiles, and fitted with ozone sanitising systems and energy efficient heating and cooling systems, which was important for the hotel’s eco-friendly policies. It’s an important move for il San Pietro and for Zass in general. Vito Cinque, together with head Chef Alois Vanlangenaeker, are finally able to offer what they call a 360-degree dinning experience, which begins with guests touring the hotel’s terraced gardens where lemon trees, tomatoes, and all the vegetables and herbs used in the kitchen are cultivated. You can help with the harvest of what will ultimately end up on their menu, and then sit at the new chef’s table (up to six people), and watch the kitchen roar into action.
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