Menu to Taste

Il Refettorio

Modern Italian, Fine Dining · Conca dei Marini · Michelin One Star · Chef Alfonso Crescenzo

Awarded one Michelin star, Il Refettorio is a fine-dining establishment directed by chef Alfonso Crescenzo in Conca dei Marini. Located inside the 17th-century Monastero Santa Rosa, the dining room and terrace overlook the Gulf of Salerno, serving modern interpretations of regional Campanian cuisine.

84010 Conca dei Marini (SA), Conca dei Marini

  • 1 Michelin Star

Menu

Set Menu

  • 5-COURSE TASTING MENU (150) — A Selection of 5 Plates from the Menu (Option valid for minimum 2 Guests). Whit the choice of “Crudo” supplement of € 12 per person.
  • CHEF'S 7-COURSE MENU TASTING (195) — Allow our Chef to Guide your Evening (Option valid for minimum 2 Guests).

Dishes

  • IL CRUDO A MANO LIBERA (48) — Thinly-sliced raw fish of the day served with lemon and wild-herb mayonnaise, seasonal fruit and white wine osmosis, Amalfi dressing and granita spritz.
  • LA CRO-ESTATINA (28) — Vegetable tart with truffled cauliflower cream, ‘Barese’ broccoli, carrot and potato pearls, 'Nocerino' onions and beetroot ice cream.
  • LA MOZZARELLA IN CARROZZA (32) — Mozzarella fried “in carrozza” with local anchovies, tomato gel, Cetara pesto and mozzarella foam.
  • LA TARTARE DI MANZO (38) — Beef tartare with celeriac, peas, broad beans, raspberry vinegar and buffalo blue cheese "zeppolina".
  • IL CARCIOFO (36) — Oil-poached artichoke served with a veil of cuttlefish and its ink, ‘crusco' pepper powder, roasted artichoke vinaigrette and saffron potato “spuma”.
  • IL COLLAGE DELL'ORTO (28) — A terrine of seasonal vegetables slow-cooked in seaweed over a Neapolitan escarole cream with baby spinach puffs and sprouts.
  • I TORTELLI (38) — Housemade tortelli stuffed with classic Neapolitan veal and onion “Genovese”, topped with 'provolone del Monaco' and beef jus.
  • I TAGLIOLINI (44) — Housemade egg tagliolini “cacio e pepe” with red shrimp and summer truffle.
  • IL RISOTTO ACQUERELLO (42) — Risotto whisked with Chef's 'Terre Lavorate' tomatoes with cuttlefish carpaccio, basil and ‘Sorrento' orange zest.
  • LE CANDELE DELLE MONACHE (36) — 'Gragnano' candele stuffed with black cabbage, ‘Normandy' butter, Cetara anchovies and their "colatura", flavored with 'Sfusato Amalfitano' lemon.

The Experience

In a historic setting and with garden or terrace dining. The meal is structured around a tasting menu and à la carte dining. A good fit for a romantic evening.

  • Occasion: Romantic
  • Format: Tasting menu, À la carte
  • Setting: Historic, Garden / terrace

Phone: +39 0898321199

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