Glicine

Glicine is the gourmet restaurant of the Hotel Santa Caterina, the cliff-side grande dame that has defined luxury on the Amalfi coast since 1880. Chef Giuseppe Stanzione. Who held stars at Le Trabucco in Apulia and cooked at Taverna Estia in Brusciano. Took the kitchen in 2021 and earned Glicine its first Michelin star in the 2024 Guide, retained in 2025 and 2026. The room is wisteria-draped, candle-lit, and hangs directly over the water; the menu is a love letter to Campania's raw ingredients, filtered through Stanzione's classical training.

The tasting menu is structured in five or seven courses and changes with the local fishing calendar. The signature spaghetti with chilled tomato water and sea urchin is a Campanian classic rendered with tweezer precision; the linguine with lobster and provolone del Monaco is the reason regulars return. Desserts lean on the coast's citrus: a pre-dessert of lemon sorbet poured over candied lemon peel, and a closing sfogliatella that has been called the best outside Naples by several critics.

The wine list is 800 labels deep, with a particular strength in Campanian whites. Fiano, Greco, Falanghina. And a our selection of small-grower Champagne. Service is formal without being stiff; the captain remembers returning guests by name and by wine preference. The terrace seats roughly 40; the covered dining room adds another 20. Book dinner for the 8pm sitting to see the sunset hit Capri across the water.

A dinner for two with paired wines runs €500 to 700 including service. The hotel's Al Mare beach club below is a less formal alternative for lunch. Same kitchen, different format, €120 per person for three courses and a bottle of local white.

Glicine exists to be proposed to at. The combination of the cliff, the wisteria, the candles, and the view to Capri creates an atmosphere that is almost unfair to other Amalfi coast restaurants. Nothing competes on pure romance. Reserve the terrace for sunset, bring the ring, and let the room do the work.