Joy Zhang travels to Positano, Italy, and has brunch at the legendary Le Sirenuse.
By Joy Zhang
We’re traveling to Europe for this week’s brunch – all the way to the quaint and magical city of Positano, Italy. Through the twisting winding roads tucked throughout the Amalfi coast, the luxurious Le Sirenuse sits atop a hill, feeding your eyes with one of the most magnificent views you’ll ever see.
Ranked as the best in the world by several travel magazines, Le Sirenuse opened back in 1951, when the Marchesi Sersale turned their summer house into a charming Hotel, overlooking the bay of Positano. Today Le Sirenuse has 59 rooms, furnished with all the comforts of a luxury hotel, while maintaining the atmosphere of a private home.
La Sponda is the restaurant in La Sirenuse that serves delicious Neapolitan cuisine prepared with local ingredients. At dinner, four hundred candles create an unforgettable atmosphere which I would later on experience with Collin. Matteo Temperini is the executive chef at the restaurant and joined the Le Sirenuse team in 2008. He was born in Poggibonsi, Florence in 1974 and has worked under big names like Alain Duchasse in Paris and Alfonoso Iaccarino in Sant’Agata sui due Golfi and Macao just to name a few.
Matteo’s cuisine is the cuisine of the South: fresh fish, ripe tomatoes, extra virgin olive oil, garlic, a lot of vegetables, Mediterranean herbs, lemons from the Amalfi Coast and fresh cheeses. The great Neapolitan tradition is reinterpreted by his expert hands and made lighter, more modern. The result is a very genuine and fresh cuisine, full of the rich flavours of our region and made using very fresh ingredients, preferably local and carefully selected.
Every morning Collin and I would pick our favorite table, read the morning newspaper and take in the oasis of the beautiful ocean view of peace and serenity. You could order your eggs any way you wanted them (I always had a 3 minute egg) and they’d offer you an array of freshly squeezed juices, pastries, smoked fish, fresh arugula and tomatoes from the region, and a wide array of other breakfast choices. I always made sure to fill my plate with fresh ricotta cheeses drizzled with the fragrant olive oils from Positano along with the smoked tuna and fresh tomatoes.