Alain Ducasse, the world's most starred chef, arrives in Naples

Alain Ducasse, the most starred chef in the worldarrives in Naples: the iconic ROMÉO Hotel, the five-star luxury design by Pritzker Prize-winning architect Kenzo Tange, overlooking the harbor, just steps from the new Town Hall Square redesigned by Alvaro Siza and Eduardo Souto de Moura.

The completely renovated hotel opened its doors on the ninth floor The Alain Ducasse restaurant: open kitchen, noble materials such as marble, Macassar ebony and other precious woods, a dozen well-spaced tables for about forty guests and a gastronomic proposal designed to offer a unique and exclusive taste and aesthetic experience. You dine among contemporary art installations – among others, works by Ernesto Tatafiore, Christian Leperino, Mark Kostabi – and antiques, with a breathtaking view of the gulf and Vesuvius.

One of the scenic rooms of the new restaurant of the ROMEO hotel in Naples (photo Matteo Carassale)

The ambitious project and the next steps

Bringing in the famous chef, a living legend ofhaute cuisine French, he is the entrepreneur Alfredo Romeo which aims for excellence for its ROMEO Collection. After choosing Sisley Paris for the Spa and wellness area, here is Alain Ducasse at the helm of the gastronomic offering of all the group's hotels, from breakfast to dinner, including room service.

After the hotel in Naples, what matters 79 suites and a 1000 m2 spa, opens soon Hotel ROMÉO in Romevia di Ripetta, born from the long and complex restoration of the 17th century Palazzo Capponi based on the project of the workshop Zaha Hadid. In 2025, work on the group's third hotel will be completed on the Sorrento peninsula, in a magnificent cove in the sea of ​​Massa Lubrense, and still in Naples, Romeo has acquired one of the most beautiful historic villas on the Posillipo coast: Rocca Matilde villa, also known as Villa Pierce or Villa Lauro (because it too – like the hotel building in via Cristoforo Colombo – belonged to Commander Achille Lauro), with a wooded park, a landing stage and a private beach, frescoed ceilings and even a mineral water spring.

Executive Chef Alessandro Lucassino, 33, with Chef Alain Ducasse (photo Hangar Design)

The executive chef, the ingredients, the tasting course

Executive chef leads Neapolitan cuisine at Hotel Romeo Alessandro Lucassino, 33 years old, originally from Follonica, but for twelve years working alongside Ducasse (at the Plaza Athénée on avenue Montaigne, then at the Salon des Manufactures on rue des Petits Champs in Paris).

French technique and local products meet in Lucassino's creations, which interpret Ducasse's “natural cuisine”. The inspiration comes from the great agri-food heritage of Campania – it Paestum artichoke, THE Sorrento lemonsred mullet, I White control beans – but the chef adds aromas and ingredients typical of French culture such as foie gras.

You order a la carte or you choose the tasting route offered in two versions, 170 and 190 euros. The preparations begin in the open kitchen and then end at the table in order to offer a memorable experience of harmony and taste. The cellar is also visible, with more than 16 thousand bottles from all over the world.

The works of art that surround it

The ninth floor, like the entire hotel, is dotted with ancient and contemporary works of art: at the entrance the installation of Christian Leperino in aluminum, in the center of the room the iron cannon table from the Edo period of the 17th century, then the large oil on canvas diptych by Ernesto Tatafiore and more views and landscapes from the 18th century.

The eclectic Romeo Collection is scattered throughout the hotel's various spaces, from the lobby to the room floors and the bar, and includes 17th-century paintings, samurai armor from the Edo period, photographs by the Alinari brothers, landscapes by Mimmo Jodice, sculptures by Lello Esposito, paintings by Mark Konstabi, and also virtuoso interpretations of Vesuvius by Mario Schifano and Andy Warhol, up to the gigantic mural intervention created in situ by the master of the Transavaguardia Francesco Clemente.

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Finally, the Krug terrace

On the tenth floor of the hotel, where the Michelin-starred restaurant Il Comandante once stood, another new feature is the Krug terrace with champagne bar (and cocktails) and a new infinity pool. The champagne house has designed the most exclusive and international rooftop in Naples. A place to be that completes the hotel's offering, the quintessence of luxury.

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