Amalfi Coast Summer Escape To The Stunning Cliffside Casa Angelina
Nestled into the dramatic cliffs of Praiano, a charming under-the-radar seaside village, Casa Angelina is one of the Amalfi Coast's most iconic hotels. The minimalist, all-white property is a tranquil retreat away from the crowds of neighboring Positano, yet it is only 10 minutes away. With extraordinary views that Positano hotels do not offer, including the island of Capri with its famous Faraglioni rocks, the property is a seductive charmer that makes you feel instantly at home.
Upon arrival, you wind down the cliff on a narrow road surrounded by lemon and olive trees to an elegant entry where staff are lined up to greet you. Inside, you are immediately struck by the expanse of white walls acting like canvases inspired by local designer Marco de Luca, highlighting the owner's extensive art collection featuring Murano glass sculptures by Cuban artist Alfredo Sisabravo and oil paintings by Argentinian Patricia Valencia Carstens.
The property is perched on a rocky cliff overlooking Positano and Capri
Vermarine Suite is one of the premiere speciality suites available
Relaxing Room features 26 square meters of indoor and 10 square meters of outdoor space
Every public space faces the water, offering dramatic views, and with a rare secluded location, privacy and exclusivity are key. With only 37 rooms and suites, the staff far outnumbers the guests, and service is among the very best in Italy. The most in-demand specialty suite is the Vermarine Suite, designed by Paola Lenti. Located on the third floor, this expansive 452 sq. ft. suite features an open-plan layout with a sleeping area, living space, a walk-in closet, and a spacious bathroom with a freestanding tub. The large terrace is the ideal place for soaking up the dramatic sunsets.
Breakfast dining with a view
Poolside at Casa Angelina
Guests take the sleek all-glass elevator to the hotel's rooftop restaurant, Un Piano Nel Cielo, which has earned a Michelin star. Under the direction of Executive Chef Leopoldo Elefante, the cuisine is dedicated to Campania's rich culinary traditions, using locally sourced ingredients and produce from the hotel's gardens. Signature dishes include herb-crusted lamb, John Dory, and Red Mullet, or you can try the 7-course tasting menu featuring scallops, risotto, Balfegò Tuna, and Marinated Pigeon. The sommelier will pair the meals perfectly from the curated wine cellar featuring over 3,000 bottles.
Executive Chef Leopoldo Elefante and amazing team including the Queen of Casa Angelina - Annarita Aprea and General Manager, Domenico De Simone.
Michelin starred Un Piano Nel Cielo restaurant at Casa Angelina
Mornings are spent at the hotel's extensive breakfast buffet, served on the panoramic terrace, which offers freshly baked bread, homemade cakes, savory tarts, locally picked fruits, honey, jams, charcuterie, salmon, and salads. Hot made-to-order dishes include banana pancakes and omelets. For more casual daytime dining, the Seascape terrace, adjacent to the main pool, offers a more relaxed cuisine, including Caprese salads, burgers, and pasta. A separate pool menu offers specialty cocktails and bites served by a dedicated pool butler.
Watercolor experience on the rooftop and sunbathing poolside are the best ways to spend your late afternoons
The property features an intimate spa with Augustinus Bader products, as well as a state-of-the-art fitness center equipped with Technogym equipment and a lap pool. Guests have access to the well-equipped beach of La Gavitella, reached by descending a row of steps that open towards the sea. Activities include the newly offered Watercolor experience, where you can channel your inner talents and create a masterpiece on the rooftop with a local artist.
The most popular excursion is a boat outing with Casa Angelina's private boats exclusive to hotel guests. Charter the newest Gozzo-style boat, Lady Angelina, to explore the grottos and hidden bays along the Amalfi Coast or get dropped off for lunch at my favorite Conca del Sogno for the ultimate party atmosphere over lunch.
Private excursions along the coast and to Capri with the all-new Lady Angelina boat exclusive for Casa Angelina guests
At Casa Angelina, the luxury is completely effortless, the views are inspirational, and every staff member knows your name. Whether you are looking for a quiet escape or a launching point for exploring the Amalfi Coast, this exceptional Italian retreat will have you returning again and again.
amalfi coast
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
The Hill
39 minutes ago
- The Hill
Dubai's booming restaurant scene is feeling the heat of high costs and high failure rates
DUBAI, United Arab Emirates (AP) — From suspended tables to underwater lounges, some 13,000 food and drink establishments in Dubai pull out all the stops to attract customers in one of the world's most saturated dining markets. They cater to all tastes and budgets. Some spots ladle out inexpensive biryani while others offer dishes dusted with edible gold. These are some of the ways the emirate is competing with its neighbors Saudi Arabia and Qatar for tourist dollars and, so far, it's beating them handily. Dubai has more restaurants per capita than any major city except Paris. But the city-state's booming restaurant scene is testing the limits of its growth-at-all-costs model, raising questions about how long Dubai can keep feeding its own ambitions. The competition is cutthroat, so presentation is key. 'Gone are the days when it just tastes good,' said Kym Barter, the general manager of Atlantis The Palm, a resort perched on a manmade archipelago that boasts more Michelin stars than any other venue in the Middle East. But dazzling Dubai's food bloggers — the most popular of whom have millions of social media followers — isn't enough. Staying afloat means battling high rents and winning over a diverse and demanding group of consumers. Dubai has roughly nine expatriate residents for every Emirati citizen. Most of its private sector workers are migrants on temporary contracts, and only Vatican City has a higher share of foreign-born residents. Tourists, in turn, outnumber locals about five to one by some estimates, and they spend lavishly. Visitors to Dubai drop an average of over five times more than those traveling to nearby Saudi Arabia or even the U.S., according to global restaurant consultant Aaron Allen. Dubai is 'on the right path' to becoming the world's food capital, said Torsten Vildgaard, executive chef at FZN by Björn Frantzén. The restaurant, which runs at more than $540 a head, was one of two in Dubai to nab three Michelin stars in May. 'We're only seeing the tip of the iceberg of what's to come in terms of gastronomy here,' Vildgaard added. With each new set of illuminated high-rises and hotels, another crop of eateries emerge, vying for patrons. The legions of construction workers powering Dubai's progress also need affordable options. That growth, propped up in part by investor pressure on some of the world's biggest chains to expand in Dubai, has created what some analysts warn is a bubble. 'If you're a publicly traded company like Americana, what are you supposed to do — just stop opening restaurants?' restaurant consultant Allen said, referring to the Gulf-based operator of KFC, Pizza Hut and other big franchises. The frenetic expansion of Dubai's restaurant industry is part of a regional shift that has seen Gulf Arab states pour hundreds of billions of dollars into building out tourist destinations as they move away from hydrocarbons to diversify their economies. Saudi Arabia has a high-stakes, $500 billion project: a straight-line futuristic city called Neom. But, in a Muslim-majority region, the United Arab Emirates has gone to lengths that some consider too much of a compromise, including relaxing restrictions on alcohol that fuel its pubs and nightlife and other social reforms. The rapid development comes at a price. Dubai's restaurants have a high failure rate, industry veterans say, though local authorities don't say what the rate of closures is. In the downtown district and other prime areas, annual rents for restaurants can top $100 per square foot. That's on a par with some of the world's most expensive cities. Still, the emirate issued almost 1,200 new restaurant licenses last year, according to Dubai's Department of Economy and Tourism. The department declined to respond to questions. Empty tables during peak hours are common, even in top locations. Part of the problem, managers say, is that traffic congestion is so severe that convincing diners to drive out can be a tall task. 'I sometimes go, 'Do I go into the restaurant right now, because I'm going to get into traffic?''' said Waseem Abdul Hameed, operations manager at Ravi, a Pakistani family-owned eatery famous for its official Adidas shoe line and a 2010 TV feature from Anthony Bourdain. He knows restaurateurs who have had to shut up shop and others who are squeezed by slim margins and increasingly reliant on delivery apps, Hameed said. The demand sends fleets of migrant workers racing through gridlock on motorbikes, with few protections and tight delivery windows. Emirati newspaper Khaleej Times reported the accidental deaths of 17 Dubai food couriers last year. The math of Dubai's restaurant scene doesn't add up, delivery apps and wealthy tourists notwithstanding, restaurant consultant Allen said. He cited operating expenses that have more than doubled relative to sales since 2009, when a financial crisis almost hobbled the emirate. Too many Dubai entrepreneurs, he put it simply, have 'too much money, and they don't know what to do besides open restaurants.'
Hamilton Spectator
39 minutes ago
- Hamilton Spectator
Dubai's booming restaurant scene is feeling the heat of high costs and high failure rates
DUBAI, United Arab Emirates (AP) — From suspended tables to underwater lounges, some 13,000 food and drink establishments in Dubai pull out all the stops to attract customers in one of the world's most saturated dining markets. They cater to all tastes and budgets. Some spots ladle out inexpensive biryani while others offer dishes dusted with edible gold. These are some of the ways the emirate is competing with its neighbors Saudi Arabia and Qatar for tourist dollars and, so far, it's beating them handily . Dubai has more restaurants per capita than any major city except Paris . But the city-state's booming restaurant scene is testing the limits of its growth-at-all-costs model, raising questions about how long Dubai can keep feeding its own ambitions. A crowded and competitive market The competition is cutthroat, so presentation is key. 'Gone are the days when it just tastes good,' said Kym Barter, the general manager of Atlantis The Palm, a resort perched on a manmade archipelago that boasts more Michelin stars than any other venue in the Middle East. But dazzling Dubai's food bloggers — the most popular of whom have millions of social media followers — isn't enough. Staying afloat means battling high rents and winning over a diverse and demanding group of consumers. Dubai has roughly nine expatriate residents for every Emirati citizen. Most of its private sector workers are migrants on temporary contracts, and only Vatican City has a higher share of foreign-born residents. Tourists, in turn, outnumber locals about five to one by some estimates, and they spend lavishly. Visitors to Dubai drop an average of over five times more than those traveling to nearby Saudi Arabia or even the U.S. , according to global restaurant consultant Aaron Allen. Dubai is 'on the right path' to becoming the world's food capital, said Torsten Vildgaard, executive chef at FZN by Björn Frantzén. The restaurant, which runs at more than $540 a head, was one of two in Dubai to nab three Michelin stars in May. 'We're only seeing the tip of the iceberg of what's to come in terms of gastronomy here,' Vildgaard added. With each new set of illuminated high-rises and hotels, another crop of eateries emerge, vying for patrons. The legions of construction workers powering Dubai's progress also need affordable options. That growth, propped up in part by investor pressure on some of the world's biggest chains to expand in Dubai, has created what some analysts warn is a bubble. 'If you're a publicly traded company like Americana, what are you supposed to do — just stop opening restaurants?' restaurant consultant Allen said, referring to the Gulf-based operator of KFC, Pizza Hut and other big franchises. The frenetic expansion of Dubai's restaurant industry is part of a regional shift that has seen Gulf Arab states pour hundreds of billions of dollars into building out tourist destinations as they move away from hydrocarbons to diversify their economies. Saudi Arabia has a high-stakes, $500 billion project: a straight-line futuristic city called Neom . But, in a Muslim-majority region, the United Arab Emirates has gone to lengths that some consider too much of a compromise, including relaxing restrictions on alcohol that fuel its pubs and nightlife and other social reforms. High costs and failure rates The rapid development comes at a price. Dubai's restaurants have a high failure rate, industry veterans say, though local authorities don't say what the rate of closures is. In the downtown district and other prime areas, annual rents for restaurants can top $100 per square foot. That's on a par with some of the world's most expensive cities. Still, the emirate issued almost 1,200 new restaurant licenses last year, according to Dubai's Department of Economy and Tourism. The department declined to respond to questions. Empty tables during peak hours are common, even in top locations. Part of the problem, managers say, is that traffic congestion is so severe that convincing diners to drive out can be a tall task. 'I sometimes go, 'Do I go into the restaurant right now, because I'm going to get into traffic?''' said Waseem Abdul Hameed, operations manager at Ravi , a Pakistani family-owned eatery famous for its official Adidas shoe line and a 2010 TV feature from Anthony Bourdain. He knows restaurateurs who have had to shut up shop and others who are squeezed by slim margins and increasingly reliant on delivery apps, Hameed said. The demand sends fleets of migrant workers racing through gridlock on motorbikes, with few protections and tight delivery windows. Emirati newspaper Khaleej Times reported the accidental deaths of 17 Dubai food couriers last year. The math of Dubai's restaurant scene doesn't add up, delivery apps and wealthy tourists notwithstanding, restaurant consultant Allen said. He cited operating expenses that have more than doubled relative to sales since 2009, when a financial crisis almost hobbled the emirate. Too many Dubai entrepreneurs, he put it simply, have 'too much money, and they don't know what to do besides open restaurants.'
Yahoo
11 hours ago
- Yahoo
Yak poo, dangerous flights, and teahouses: 10 truths about hiking Everest Base Camp
The 14 day trek to Everest Base Camp is almost every adventurer's dream, and there's a good reason for that. Between villages decorated in colorful prayer flags, the unique Sherpa culture, and the world's best mountain views, this trek is one to remember. But what most people don't talk about is the odd, uncomfortable, and unexpectedly wonderful things that happen along the way. From yak poo fires to flights into the world's most dangerous airport, here's 10 truths about hiking to Everest Base Camp. Before your trek to Everest Base Camp can begin, you have to fly into Lukla Airport, one of the most dangerous airports in the world. Lukla Airport is considered 'dangerous' for a lot of reasons: short runways, high altitude, poor visibility, and wind. The runway itself is perched right on the side of the mountain and is only 1,729 feet long (for context, runways at most large international airports are roughly 10,000 feet long). Flights there are so frequently cancelled that you have to build buffer days into your base camp trek schedule in case of cancellation. If you do manage to get a flight, expect a tiny plane and turbulence. If we had one word of advice for packing for Everest Base Camp it would be layers. Maybe unsurprisingly, weather in the world's tallest mountains is super unpredictable and the sun is strong. Overnight and in the mornings it's freezing (you'll probably get snow), but once the sun rises it's super hot. You'll start hiking at 5am bundled in beanies and coats, but by 8am, you'll be peeling off layers. Wondering how to charge your phone in the Himalayas? It's a lot easier than you think, but you'll have to pay. Most tea houses along the route provide charging, but you have to pay for it either by the time or percentage of battery. Expect to pay between $1-5 per hour of charging, depending on how high up you are in the mountains. Personally, we brought a solar-powered battery pack to charge our phones and save time fighting other trekkers for plugs at the teahouses. As for the internet, you can buy WiFi cards at teahouses, with 100mb usually costing $3-5. Around day 6 of your trek, you'll break the tree line. From this point on, wood becomes a precious commodity that most villages do not have. Instead, the locals use dried yak poo to fuel their fires during the frigid nights. After a long day of trekking, we loved going to a bakery or teahouse, ordering pastries or tea, and chatting around the fire with lots of other trekkers. It's moments like these that make the journey all worth it. You probably shouldn't expect Michelin-star cuisine this high up in the Himalayas, but if you do, sorry to burst your bubble. The logistics of getting food up to these villages is difficult, so restaurants serve a few dishes that give you the energy needed to keep trekking. Vegetarians rejoice, because you'll find little to no meat on the trek. Expect to eat lots of oatmeal, noodles, and rice served alongside local dishes like momos (dumplings) and dal bhat (lentil soup). If you're lucky, you might find a teahouse serving pizza or mac n cheese. And after a long day of hiking, it'll be the best pizza of your life. The best way to hydrate and embrace local customs during the trek is by drinking lots of tea. Try Tibetan tea, made with salt, tea, butter, flour, and milk. Seriously, it tastes like cookies in liquid form. We also fell in love with the tart sea buckthorn juice, made from a superfood berry that has more vitamins than oranges or carrots. I think it's an important shoutout to let you know that you often can't see Mount Everest from Everest Base Camp. Mount Everest is huge, but its summit often plays hide-and-seek behind mountains, clouds, and glaciers. The best views of this famous mountain come a little earlier in the trek. Usually, it's between Namche Bazaar and Dingboche that you will be able to see Everest the best. Spending the night at Everest Base Camp is usually reserved for the brave souls attempting to summit the mountain. If you're just hiking to base camp, you'll stay further downhill in the village of Gorakshep. After dropping your bags off at the tea house, it's about a two-hour hike to base camp. You'll stop there for a bit to take pictures, eat a snack, and marvel at your accomplishments before heading back to Gorakshep for the night. But honestly, just being at Everest Base Camp for a little bit is surreal. We saw between 3-10 rescue helicopters every single day of our trek! It's a 50/50 split between hikers getting airlifted off our trek and climbers getting airlifted off Mount Everest. Every time one flew by, we felt so grateful that our bodies were healthy enough to survive this insane hike, even after gaining thousands of meters of elevation a day! Our favorite part of the Everest Base Camp trek (besides the incredible mountain views) was getting to meet so many new friends. From learning about local culture with our sherpa guides to laughing as our new Aussie friends jumped into one of the freezing cold lakes, we really fell in love with the people on the trek. We vlogged every single day of our Everest Base Camp journey when we did the trek many years ago. To go back and see day 1, check out the video below!
