Our story
A town we
kept thinking about
Ravello is small. A cathedral square, a few narrow streets, gardens that stop at the edge of the cliff, and a drop straight down to the water. Most visitors come for the afternoon and leave before dinner.
We stayed. That evening we ate on a terrace above the coast. The food was plain in the best way: tomatoes that tasted of something, pasta made that morning, fish from the bay, a bottle of cold white wine. Dinner took three hours. Nobody came to clear the table.
Years later we still talk about it, and not really about the view. It was the way the evening felt.
“We didn’t want to recreate the place. Just the evening.”
RAVELLO came from wanting that evening somewhere closer to home. The room is not a copy of that terrace and we are not pretending to be in Italy.
What we did take is the cooking and the pace. A short menu. Pasta made each morning. Fish that changes with the week. A table you can keep for the whole evening.
If you have been to Ravello, we hope some of it feels familiar. If you haven’t, we hope you go.
A short menu
Around thirty dishes, changed a few times a year. Enough choice to find what you want, small enough that the kitchen does all of it well.
Made here
Pasta, bread, gelato and the sauces are made in our kitchen. The rest comes from producers we buy from directly.
No rush
Tables are yours for the evening. We don’t turn them, which is why we take fewer bookings than we could.