{"id":140,"date":"2025-04-28T20:41:10","date_gmt":"2025-04-28T20:41:10","guid":{"rendered":"https:\/\/www.solepositano.com\/?page_id=140"},"modified":"2026-11-11T16:23:19","modified_gmt":"2026-11-11T16:23:19","slug":"about-us","status":"publish","type":"page","link":"https:\/\/www.solepositano.com\/it\/about-us\/","title":{"rendered":"About Us"},"content":{"rendered":"
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\n ABOUT US<\/span> The<\/span><\/span> kitchen<\/span><\/span> &<\/span><\/span> people<\/span><\/span> of<\/span><\/span> Sol\u00e9<\/span><\/span>
People<\/span><\/span> worth<\/span><\/span> remembering.<\/span><\/span> <\/h1>\n

Four rituals a day, one open kitchen above Piazzetta del Saracino, and the people who make Sol\u00e9 feel like Positano: unhurried, sunny, always welcoming.<\/p>

\n Book a table<\/span><\/a> <\/div>\n <\/div>\n
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\n Four rituals a day<\/span>Executive Chef Luigi Celentano<\/span>Ravioli al Limone, our signature<\/span>illy in the morning<\/span>Veuve Clicquot at golden hour<\/span>Navy stripes<\/span>Four rituals a day<\/span>Executive Chef Luigi Celentano<\/span>Ravioli al Limone, our signature<\/span>illy in the morning<\/span>Veuve Clicquot at golden hour<\/span>Navy stripes<\/span> <\/div>\n <\/div>\n <\/section>\n<\/div>\n\n
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OUR PHILOSOPHY<\/p>

Made to linger.<\/h2>

We don’t follow the usual timetable of a restaurant. The day at Sol\u00e9 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.<\/p><\/div> Discover our rituals<\/a> <\/div>\n

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Piazzetta del Saracino, any hour of the day.<\/figcaption> <\/figure>\n <\/div>\n<\/section>\n<\/div>\n\n
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\n THE KITCHEN<\/strong>\n

Precise, never formal.<\/h2>\n

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.<\/p>\n From the morning ritual to the golden hour, every plate leaves our open kitchen above the piazzetta.<\/small>\n