In the dish, products from the sea and the land

A sea-facing terrace...

Poseidonia's restaurant is based on a constantly changing menu offered to customers because, each day, only local catch is considered and therefore the menu is subject to change according to seasonality: few products, very high quality and a maniacal respect for the purchased raw materials.

A truly remarkable asset is the wine cellar, made almost entirely of natural Italian and French wines. But that's not all: Gianni Rizzo is one of the main promoters of Cilento gastronomic traditions and the environmental sustainability of his business, and he confirms it every time he brings a dish to the table. The raw appetizers are among the best, and the anchovy meatballs are just as impressive.

A signature dish is Tuna Genovese, and among the second courses the fillets of freshly caught grilled fish stand out for their flavor. A traditional cuisine, revisited in a modern key with the right attention that only those who truly know the raw material and know how to respect it can give. The true culinary revolution of the Poseidonia Beach Club kitchen is given by new cooking techniques and the choice of ingredients according to natural rather than industrial criteria: Cilento sea fish, products from local companies and Made in Italy excellences.