The Kitchen
Executive chef Armando Aristarco, born in Torre del Greco near Naples, cooks a confident celebration of Campania. He returned to Caruso — where he once worked as a demi chef de partie — after stints in Milan, Rome, Bahrain, Singapore and Dubai, with chef de cuisine Alfonso Sorrentino beside him. The plates are contemporary readings of regional classics built on exceptional local produce.
Signatures include a lobster and honey-mushroom risotto and Mediterranean sea bass, alongside tasting menus that run through the chef's repertoire; a five-course vegetable tasting is around €110, and an evening à la carte lands near €130 per person before wine. The restaurant holds a MICHELIN Key, the guide's mark for an outstanding hotel.
The Room
The setting is among the most dramatic in Italy. Caruso occupies an eleventh-century palazzo in Ravello, high on the cliffs above the Amalfi Coast, and the Belvedere's terrace is suspended over the sea with the coastline falling away below. The hotel's celebrated infinity pool and gardens frame the approach; dinner arrives as the light goes gold over the gulf.
Inside, the dining room keeps the palazzo's vaulted bones with restrained modern comfort, but in fair weather everyone wants the terrace. Service is Belmond-grade — polished, warm, paced for a long evening — and the room is small enough that the view, not the crowd, sets the mood.
Why Belvedere Works for a Proposal
It is hard to engineer a more cinematic proposal than a terrace table at Caruso, suspended over the Amalfi Coast as the sun sets, with a Campanian tasting menu and Belmond service attending to every cue. The setting does the heavy lifting; the kitchen and the staff make sure nothing else falters.
It is equally suited to a landmark anniversary. See the proposal guide, more fine-dining tables, or the wider Ravello restaurants.