Travelling Among the Stars, Relais Blu, Massa Lubrense (Na)

Have you ever heard the expression ‘An invitation you can't refuse?’ Well I received one from my friend Guido who invited me along with a small group of friends to join him for dinner. But not just any dinner. Dinner at the Michelin starred restaurant Relais Blu in Massa Lubrense. Wow! was my first response. Ok! was my second. 

The dinner, scheduled for last Tuesday evening would feature Relais Blu’s resident Chef Roberto Allocca and his special guest,  Chef Eugenio Boer ( Bu:r in Milan). 

We decided to arrive just before sunset, that way we could enjoy one of the best shows on earth while sipping a glass of sparkling wine and enjoying the music provided by the DJ.
I went to the bar for a glass of Kettmeir Alto Adige Metedo Classico Brut Athesis 2015. 

And with that glass and my camera I headed to the kitchen to hello and get a sneak peek and what was about to go down.

Chef Allocca (left), Chef Boer (far right)

Chef Allocca took the chance to show me around the kitchen, which has changed since my last visit in 2015. It is now a control center - not only for Relais Blu’s starred restaurant, but a new restaurant that opened up a little more than a week before. SAL, a restaurant has a more traditional menu in respect to Relais Blu’s gourmet cuisine. one kitchen one kitchen brigade two passes and an area for the pastry chef. It was a quick look, which included an invitation to come back and check out the new menus for both restaurants. 

But tonight. Tonight I was there to check out what Allocca and Boer had in store for the guests that evening.  Allocca explained to me that it would be a viaggio…a journey.  We’d be travelling among the stars seated comfortably on wicker couches with soft cozy pillows or wicker easy chairs enjoying the cool breeze a glass of wine and lounge music. Ok then, I said.  I was ready to take my seat and enjoy the evening.
The evening began with an aperitif: 

a crispy cannolo with robiola cheese and raw prawns alongside a lamb croquette with Cetara anchovies. .

Next up – gli sfizi, the appetizers.

                             Amberjack tartare with crunchy celery and citrus aromas
                                                           Chef Allocca

Next...

Tomato, watermelon, basil, and buffalo milk mozzarella

Chef Boer

Let's continue...

Roasted eggplant with beef (raw/cooked) alla pizzaiola

Chef Allocca

then... 

Arancino (rice ball) filled with an octopus ragù and a saffron rice cream

Chef Boer

Ready for the first courses? I sure was!  Take a look...

Risotto acquerello with lobster, zucchini flowers, and salted orange

Chef Allocca

Mixed pasta with fish, frutti di mare and glasswort

Chef Boer

The main courses...

Fish ikebana in  tempura with lemon jam

Chef Allocca

and...

Pork shoulder with creamy grilled peppers and stuffed escarole

Chef Boer

Time for the sweet part of the serata! 

Predessert- Crunchy lemon sorbet with pistachio and candied orange almonds, coffee powder and capers

Chef Boer

and...

 Soft and velvety coffee, star anise biscuit, creamy moscovado, hazelnut bubbles and Sambuca ice cream

Chef Allocca

The evening was magical, as to be expected. Allocca who I hadn't seen several years did not disappoint with his gourmet southern style Campania dishes and flavors. While on the other hand,  Boer fused his Dutch roots with his Italian upbringing, which invited me, a Campania girl at heart, to try combinations that were diverse and delicious.
After dessert, tons of chitchat, smiles, and a whole lot of laughter, it was time to head back home.

Thanks Guido!

 A Presto Allocca. 

A presto Boer. 

A presto Relais Blu!