Alici

Alici opened in 2022 inside the reborn Borgo Santandrea, the cliff-hung luxury property that emerged from a four-year restoration of a 1960s hotel outside Conca dei Marini. The property's signature feature — a blue-and-azure majolica floor that runs from the interior dining room out to the open-air terrace — has become the most-photographed restaurant interior on the coast. The 2023 Michelin Guide awarded the restaurant one star in its first full season.

Chef Crescenzo Scotti cooks a menu structured around the small oily fish — alici (anchovies), sardines, mackerel — that gives the restaurant its name. The signature is a provola-stuffed anchovy tempura served with a reduction of local lemon; the linguine with sea urchin and toasted bread is a more direct homage to the region's raw-material obsession. Pasta is rolled fresh each morning and extruded through bronze dies.

The service format is unusual for a one-star: tasting menu by default at dinner, but a short à la carte is available at lunch on the terrace. Matteo Strada (who also oversees the list at Il Refettorio) built a Campanian-first wine programme with particular depth in Greco di Tufo and aged Taurasi. Borgo Santandrea's beach club below serves a lighter version of the kitchen's food for a more casual sitting.

Lunch on the terrace runs €90–130 per person à la carte; dinner tasting €170 for five courses, €220 for seven, €310 with pairings. The restaurant seats just 40 total — book early for terrace tables.

Alici is designed as a first-date restaurant for a certain kind of diner: informed, visual, and interested in being in a room that photographs well. The majolica floor, the blue washed walls, and the cliff-hung terrace make for an immediate visual story; the fact that the food is also a one-star kitchen is the bonus. Dinner for two is approximately €420 including a bottle of Fiano.