Caruso Roof Garden
Set on the ninth floor of the Grand Hotel Vesuvio, Caruso Roof Garden is a panoramic restaurant with an exceptional terrace overlooking Castel dell’Ovo, the Gulf of Naples and Mount Vesuvius.
Mediterranean Elegance
White interiors amplify the natural light and blue tones of the Gulf beyond the restaurant’s expansive windows. Contemporary artworks, including photography by Mimmo Jodice, are complemented by a striking display of objects that traces the history and identity of the Vesuvio.
Roof Garden
From the sea-view terrace, Castel dell’Ovo feels almost within reach. As evening falls and lights begin to trace the coastline, the Roof Garden becomes an unforgettable setting for dinner.
The Taste of Naples
The chef’s creative vision and international experience bring a contemporary perspective to the great classics of Campanian cuisine.
Our Chef
Executive Chef of Caruso Roof Garden since 2024, Emanuele Petrosino brings Michelin-starred experience and a fresh creative direction to the Grand Hotel Vesuvio’s cuisine, attracting discerning diners from Naples as well as hotel guests.
USEFUL INFORMATION
Reservations
Guarantee
A credit card is required to guarantee the reservation. A fee may apply in the event of late cancellation. On public holidays or selected special dates, non-refundable advance payment may be required. Please read the applicable terms carefully before confirming your reservation.
Special Events
The Caruso Roof Garden restaurant is available for private events. For inquiries, please contact events@vesuvio.it.
Menu
Our menu follows the seasonality of ingredients and is subject to change.
Dress Code
Minimum Dress Code: Smart Casual (Beachwear, flip-flops, etc. are not allowed).
Pet Policy
To ensure the comfort of all guests, pets are not permitted.
ELISIR D’AMORE: A CULINARY TRIBUTE TO CARUSO
Behind Caruso’s extraordinary voice was a man with a deep appreciation for good living and the food of his native Naples. He loved honest, distinctive flavours and was himself an enthusiastic cook. Bucatini alla Caruso — a dish he both prepared and enjoyed — became an enduring expression of that connection to home.
The restaurant honours Enrico Caruso’s deep connection with Naples by revisiting his celebrated Bucatini alla Caruso, while preserving the story of the original recipe.
Caruso’s Recipe
The secret is to respect both the ingredients and their timing. Two cloves of garlic are gently browned in extra virgin olive oil and removed once they have infused the oil. Ripe San Marzano tomatoes, crushed by hand, are added with one or two peppers cut into strips. The heat is raised and the sauce seasoned with salt, oregano, red chilli and plenty of fresh basil. Separately, sliced courgettes are lightly dusted with flour and fried until golden. The bucatini are cooked al dente, tossed through the sauce and finished with the crisp courgettes and a delicate sprinkling of finely chopped parsley.