The Garum restaurant is an integral and propulsive part of an almost 70-year-old entrepreneurial project, that of the Santa Lucia Hotel.

Born as a restaurant reserved for hotel guests, it acquired its full autonomy starting in 2018, when, through a far-sighted intuition of the owner, Salvatore Sammarco, it took on a new look both aesthetic and functional to the new needs of customers.

The hall, completely renovated and redesigned by architect Ivano Ruocco, resumes the characteristic canons of modern architecture, which harmonizes the taste for detail and the sinuosity of forms. The colors, blue and white, while expressing geometric precision, are reminiscent of ancient azulejo ceramics,azulejotypical of the Mediterranean area. Such color choice manifests the exaltation of the contrast between the value of tradition and the need for innovation, and at the same time, the combination of the two concepts.

This dimension is fully realized in the cooking concept of the Chefs, marked by the revisitation of the dishes of the coastal Mediterranean culture and the intent to remain firmly rooted in it. The restaurant's mission is based on the choice of quality raw materials and respect for the natural cycles of seasonality of products, as well as the fine art of hospitality of the wait staff. concept di cucina degli Chef, improntato sulla rivisitazione dei piatti della cultura mediterranea costiera e sull’intento di rimanere fermamente saldi ad essa. La mission del ristorante si fonda sulla scelta di materie prime di alta qualità e sul rispetto dei cicli naturali di stagionalità dei prodotti, oltreché sulla fine arte dell’accoglienza del personale di sala.

But let us come to the name. The restaurant is called Garum because it is located a few steps from the Roman Maritime Villa of Minori, an ancient patrician residence of the imperial age (1st century B.C.), where the owners, probably belonging to the senatorial aristocracy, practiced otium and the art of fine dining. Garum is the ancestor colatura di alici di Cetara, a delicious condiment used by the ancient Romans and obtained by macerating fish innards placed under layers of salt.

Garum establishes a further reference to the Mediterranean vocation of a cuisine that expresses its philosophy through dishes in which fish and local seafood are the predominant dishes