Behind the Menu: The Story of Don Alfonso 1890's Culinary Evolution

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Pork belly cooked at low temperature, sweet and sour sauce, chilli pepper, potato and carrot terrine

Recently, I had the opportunity to dine at Don Alfonso 1890 in Sant’Agata Sui Due Golfi, an iconic restaurant and boutique hotel in the Campania region near Sorrento. In a recent post, I mentioned that the restaurant closed for a season after 50 years to undergo significant structural renovations in pursuit of their dream of sustainability and a healthier planet for future generations.

Since 2011, I have been a loyal patron of Don Alfonso 1890, except during the COVID pandemic and restructuring periods. Every time I sit at the table and peruse the menu, I still feel excited. I was eager to discover Chef Ernesto Iaccarino's creations for Spring 2024.

Apart from an a la carte menu, the restaurant offers three tasting menus: La Tradizione/Traditional, Vegetariano/Vegetarian, and La Degustazione, which I opted for – a comprehensive menu featuring revamped signature dishes and new additions.

I shared my interview with Chef Iaccarino discussing his menu on my social media platforms in video format. Feel free to check them out here-

Part 1

Part 2

and Part 3

Personally, I'm looking forward to the summer- when their farm at Punta Campanella brings forth seasonal veggies like zucchini, eggplant and their prized tomatoes.

Are you with me??




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