The light Mediterranean cuisine of our Michelin-starred La Sponda restaurant is based on fresh local ingredients and inspired by the great cuilnary traditions of Naples and the Amalfi Coast. Infused by the leisured elegance of Positano’s dolce vita, La Sponda is illuminated, in the evening, by four hundred candles that create an unforgettable atmosphere.
Just 29 years old at the time of his appointment as La Sponda’s executive chef in the spring of 2016, Gennaro comes from the town of Somma Vesuviana, east of Naples. Over the 2014 and 2015 seasons he worked as La Sponda’s sous chef de cuisine under former exectuive chef Matteo Temperini.
Prior to this, after a stint at the famed Don Alfonso 1890 restaurant in Sant’Agata sui Due Golfi, Russo spent three years honing his craft in Paris as chef de partie at two historic Michelin-starred establishments, Lasserre and L’Ambroisie. More recently, he worked with chef Massimo Bottura at the Osteria Francescana in Modena – second in the 2015 list of the world’s best restaurants compiled annually by Restaurant magazine.
In February 2016, the young Campanian chef’s talent was recognised at Cucinare, an important food fair in the north-eastern city of Pordenone, where he received the FriulAdria prize for most promising under-30 newcomer.
Gennaro believes that his French experiences helped him to mature as a chef. “I was a diamond in the rough before I went there”, he states, adding that his years in Paris taught him “technical exactitude” and the lesson that “healthy competiton is good, but so is cooperation: chefs make better progress if they’re all rowing the boat in the same direction”.
His menus will continue to reflect the light, Mediterranean approach pioneered at La Sponda by Temperini, who is acknowledged by the young executive chef as “my number one teacher”. Gennaro's golden rule is, he says, “respect for the territory, for local traditions and local ingredients”.
Our Champagne & Oyster Bar enjoys breathtaking views over Positano. Sumptuously furnished and candlelit, it is open in the evenings from May to mid-October, weather permitting. It is the ideal place for a glass of champagne millésimé or a cocktail made to perfection, some oysters, shellfish, and fish carpaccios, all accompanied by the seducing music of our resident dj.
Should you decide to stay and dine here, a mouth watering menu offers grilled and fried mediterranean specialties, pasta and rice dishes and other delicacies.
Our Pool Terrace is full of lemon trees and flowers. At the bar tables, overlooking the sea and shaded by a bamboo awning, lunch is served from 12.30 to 6pm.
The latest addition to Le Sirenuse, Franco’s Bar is a stylish, panoramic al fresco terrace that tips its hat to a golden age of fine cocktails and quality champagne. The bar's fresh and striking decor and contemporary artworks, commissioned from a raft of local and international talent, pay homage to the late Franco Sersale, whose careful design curation is still evident in every corner of the hotel.