Borgo Santandrea, a new cliffside hotel in Amalfi 90 meters above sea level, has soft-opened, following a meticulous and respectful three-year construction.
It is the first new luxury hotel to open on the Amalfi Coast in 15 years, and boasts its own private beach, jetty, oceanfront pool, forthcoming exclusive beach club, and three restaurants serving Mediterranean food with varying modern twists. The hotel is a passion project of two Italian brothers, the Orlacchio brothers, who hail from hospitality roots on the island of Ischia.
Borgo Santandrea opens with 29 guestrooms and 16 suites, each one offering uninterrupted views of the sea and ancient fisherman’s hamlet of Conca dei Marini. The property has undergone a detailed overhaul over the last three years, combining Mid-Century design details with classic Mediterranean style. White and blue hues feature throughout, alongside geometric hand-painted tiles, antique furniture, and hand-crafted pieces by local Amalfitano artisans. To reach the hotel’s private beach, guests descend the cliffside in a lift, or amble down a series of walkways and staircases amongst fragrant terraced gardens of olive and lemon trees.
Inspired by the building’s origins, which date back to the 1960s, the owners sought to bring attention to the original Mid-Century features whilst creating a ‘home’ that was unmistakably Italian. A labour of love since 2018, a team of designers and landscapers including architect Bonaventura Gambardella, interior designer Nikita Bettoni, and kitchen designer Andrea Viacava worked hand-in-hand to ensure every corner of the property was a thoughtful reflection of the artistry and craftsmanship of the Campania region. The resulting interiors and gardens are a ‘Made in Italy’ showcase: from ‘Heritage Collection’ pieces by leading Italian designer Molteni&C, to custom items from family-run furniture designers, Tosconova and LISAR, and bespoke work by local architects, artists, and craftsmen.
Three restaurants and two bars, located between the highest points of the hotel (90 meters above sea level), offer classic Mediterranean fare. Under the direction of Michelin-starred Executive Chef Crescenzo Scotti, the three restaurants, La Libreria, Alici and The Beach Club, will make use of local products and ingredients.
Commenting on the opening, Maurizio Orlacchio, General Manager and co-owner said: “We are so excited to open the doors to Borgo Santandrea. It has been a beautiful challenge, over the past three years, to restore the property and I feel proud to have brought so many talented artisans and iconic Italian brands together to create a one-of-a-kind hotel that is truly ‘Made in Italy’. We feel Borgo Santandrea is much more a home than a hotel and we look forward to welcoming our first guests this summer.”
Timeless, high-quality, Italian-made designs bring the spirit of Italian hospitality and the Mediterranean to life at Borgo Santandrea. Guests will find 31 different types of geometric hand-made and hand-painted tiles, inspired by regional traditions, classical design and Gio Ponti. White Italian marble, selected from Puglia, Veneto and Tuscany, sheathes surfaces around the property and reflects the light from the hand-blown Venetian glass lamps that are dotted throughout the hotel.
When sourcing rare vintage items for each guest room and suite, the owners sought to restore them with the finest Italian textiles. The intricate blue and white tiles go hand-in-hand with Once Milano linens, Dedar and Rubelli textiles that reflect the far-reaching views of the Tyrrhenian Sea. All rooms and suites are swathed in natural light thanks to floor-to-ceiling windows, while the bathrooms bring the hotel’s fragrant Mediterranean gardens inside with Acqua di Parma toiletries.
The owners worked alongside landscape architect Philip Adiutori, based in Ischia, to create a series of garden terraces bursting with Amalfi fruits and colours. Staying true to the surrounding landscape, the gardens are filled with plants typical of the coastline; olive, lemon and pomegranate trees, winter jasmine, and Myrtus communis dating back 150 years.
