What a force of nature is Christoph Bob, the German chef with a Sorrento accent. Blame it on his wife, who dragged him here out of love. But the truth is he also fell in love with the Costiera ingredients, which he handles with absolute respect.
We could say that the chef is in a pantheistic relationship with the vegetables of the garden above the monastery (one of the most spectacular we ever say) and with the fish his trusted fishermen bring. He combines aromatic herbs and raw prawns with Carnaroli rice, steams monkfish in vine leaves, and closes the meal with the best sfogliatella in the world.
classe 1973, laurea in Filosofia, giornalista freelance, coordina i contenuti della Guida ai Ristoranti di Identità Golose dalla prima edizione (2007), collabora con varie testate e tiene lezioni di gastronomia presso diverse scuole e università. twitter @gabrielezanatt instagram @gabrielezanatt
Ristorante con camere
