The Iaccarino family’s restaurant on the ridge between the gulfs of Naples and Salerno, with its own organic farm facing Capri.
Guide MICHELIN Italia 2026: one star
Sant’Agata sui Due Golfi lies on the ridge of the Sorrento peninsula, where the Gulf of Naples and the Gulf of Salerno meet. Alfonso Iaccarino opened the restaurant here in 1973, with Livia at his side as hostess, and in the 1990s led it to the highest accolades. Today his son Ernesto runs the kitchen and his brother Mario the dining room. In spring 2024 the restaurant reopened after almost a year of renovation; it also has guest rooms as a member of Relais & Châteaux.
The cooking combines renewal with the food culture of the Sorrento peninsula and the Amalfi Coast. A large share of the ingredients, as well as olive oil and lemon liqueur, comes from the certified organic family farm Le Peracciole, facing Capri. Relais & Châteaux lists swordfish with chickpeas and thyme and pasta with clams and courgettes among the signature dishes. There is a cookery school for hotel guests. Don Alfonso is suited to a stay of several evenings rather than a quick detour.
Good to know: Seasonal, from early April to the end of October. Dinner Wednesday to Sunday, lunch Friday to Sunday; dress code ‘casual elegant’.
Volcanic soils, sea and lemon groves: Campanian cooking lives off tomatoes, buffalo mozzarella, dried pasta from Gragnano and seafood. Naples is considered the home of pizza, while the Amalfi Coast and the islands stand for light, Mediterranean fish cooking.
Typical wines: Taurasi DOCG, Fiano di Avellino DOCG, Greco di Tufo DOCG
More about Campania · Compose a menu in the style of CampaniaInformation checked in October 2026 against the sources listed; the editors have not tested the restaurant. Photos on this page are illustrations and do not show the restaurant.
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