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Fresh Italian sandwich with ham, mozzarella, basil on a baguette.

ABOUT US The kitchen & people of Solé
People worth remembering.

Four rituals a day, one open kitchen above Piazzetta del Saracino, and the people who make Solé feel like Positano: unhurried, sunny, always welcoming.

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OUR PHILOSOPHY

Made to linger.

We don’t follow the usual timetable of a restaurant. The day at Solé moves through four rituals: the morning ritual, the unhurried brunch, the Mediterranean lunch, the golden-hour aperitivo. Each one is meant to be enjoyed slowly, in the shade of the piazzetta, a few steps from the beach.

Discover our rituals
Couple dining at a sunlit outdoor Italian cafe with yellow striped awnings.
Piazzetta del Saracino, any hour of the day.
THE KITCHEN

Precise, never formal.

Seasonal produce, seafood and pasta made by hand. Sorrento tomatoes and Jersey mozzarella from Agerola in the pantry; Amalfi lemons in our signature Ravioli al Limone. Our open kitchen cooks breakfast to order every morning and, at sunset, welcomes guests to its counter for the cooking class.

From the morning ritual to the golden hour, every plate leaves our open kitchen above the piazzetta.
Close-up of toast with avocado, greens, burrata, and crispy bacon.
BREAKFAST

Tutto il giorno

Group of friends dining outdoors at sunny Mediterranean cafe.
BRUNCH

Tutto il giorno

Sole pasta ravioli with herb pesto, sun-dried tomatoes on patterned plate.
LUNCH

Tutto il giorno

People sharing a colorful charcuterie board with meats, cheese, and drinks.
APERITIVO

16:00 – 18:30

People in chef hats cooking in a modern kitchen during a cooking class.
SUNSET COOKING CLASS

At sunset

THE CHEFS

Two names behind every ritual.

One shapes the menu, the other runs the kitchen every day. Between them, every plate that leaves Solé, from the first French toast to the last aperitivo.

Professional chef in white uniform and tall hat preparing herbs in a modern kitchen.
EXECUTIVE CHEF

Luigi Celentano

He leads the kitchens of Solé and Arienzo Beach Club. His first plate of the morning is an avocado toast; the dish that tells you who he is, roasted octopus on chickpea cream. “The one thing I’d never do: cook without putting love into it.” Cook with Chef Luigi at sunset.

Sole restaurant staff standing on balcony in orange and white uniforms.
CHEF

Giorgio Iovieno

He runs the kitchen at Solé every day. His mornings start with French toast; his heart is in our beef meatballs with eggplant parmigiana. “The one thing I’d never do: forget the flavours of my land.”

Golden French toast with mixed berries and drizzle.
The first plate of the morning?

Luigi: avocado toast · Giorgio: French toast

Fresh mozzarella with tomato slices on a yellow checkered plate.
An ingredient you're proud of?

Luigi: Sorrento tomatoes · Giorgio: Jersey mozzarella from Agerola

Close-up of plated dessert bites with sauce on a yellow plate.
The dish that is most you?

Luigi: roasted octopus on chickpea cream · Giorgio: meatballs with eggplant parmigiana

Group of friends toasting wine glasses at an outdoor restaurant under striped umbrellas.
What does Positano ask for most?

Luigi: an easy-chic brunch · Giorgio: an international breakfast

Person rolling dough with a wooden rolling pin on a kitchen counter.
One thing you'd never do?

Luigi: cook without love · Giorgio: forget the flavours of my land

The team, up close

Person opening a bottle of champagne in a store setting.
In navy stripes, at your table before you ask
Outdoor dining with yellow table setting and flowers at Sole Positano.
Lunch service in the piazzetta: unhurried, never slow
Group of four people on a balcony with orange walls and greenery.
Sous chef Salvatore Acampora, from the kitchen to the balcony
Elegant dining scene with a woman at a sunny table and a man’s striped sleeve holding an orange aper.
Golden hour, and a waiter who remembers your name

Find us

From the first coffee to the golden hour, a few steps from Spiaggia Grande.

Via del Saracino 8 – Positano (SA) 84017