An epicurean experience not to be missed is dinner at Don Alfonso.
By Anita Draycott
As long as your in this neck of the Sorrentine Peninsula, an epicurean experience not to be missed is dinner at Don Alfonso 1890 in Sant’Agata Sui Due Golfi, about ten kilometres from Sorrento. Reputed to be the best restaurant in the south of Italy, this Michelin-starred member of the Relais & Châteaux association lives up to its reputation without being stuffy. Genial owners Livia and Alfonso Iaccarino grow their own tomatoes, artichokes, herbs, peaches, lemons and more in a terraced organic garden by the sea. They also make award-winning olive oil. The restaurant’s recipe for braciola of lamb with pine nuts and raisins dates back to the Renaissance. Ask for a tour of the cellar, once a Roman tunnel, with its cheese aging room and upwards of 30,000 bottles of wine. Should you want to savour this bit of heaven a litter longer, book one of their suites and perhaps a cooking class.