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The advantages of booking

Best Price Guarantee
Welcome non-alcoholic drink
Early check-in and late check-out subject to availability
€50,00 credit redeemable toward the tasting menu at Cora Bistrot.
Important notes:
Pets are not allowed
Smoking in the room is not allowed

the beginning of a journey...

Special Offers

The advantages of booking

Best Price Guarantee
Welcome non-alcoholic drink
Early check-in and late check-out subject to availability
€50,00 credit redeemable toward the tasting menu at Cora Bistrot.
Important notes:
Pets are not allowed
Smoking in the room is not allowed

Book

4 Hands Dinner

Grand Season Finale

Sunday, December 6, 2026

Luigi Lionetti welcomes Michelin-starred Chef Roberto Di Pinto for an exclusive four-hands dinner celebrating friendship and a shared love for their roots.

On the occasion of Ara Maris’ Grand Season Finale, the two chefs present an exclusive six-course menu; a culinary journey featuring some of their most iconic creations, where identity, tradition and creativity come together.

An evening devoted to the pleasure of conviviality, sharing and the beauty of coming together, celebrated through the universal language of cuisine.

BOOK YOUR TABLE

The Guest

Born in Naples in 1982, Roberto Di Pinto has transformed his deep connection to his roots into a contemporary cuisine, elegant and rich in personality.

He began his culinary journey at a very young age, working at the renowned Scaturchio pastry shop in Naples. Driven by curiosity and a desire to learn, he soon travelled the world, gaining experience in the kitchens of prestigious Michelin-starred restaurants.

Drawing on his international experience, he chose to return to Italy and bring his own culinary vision to life with SINE, his Michelin-starred restaurant, where his philosophy finds its fullest expression.

For Roberto, cooking continues to be a form of dreaming; a creative act that embraces both past and future.
The Menu

STARTERS

Red prawn bonbon, Nocellara olive soup, almond and candied lemon. (Lionetti)

Pink Sour Oyster. (Di Pinto)

FIRST COURSES

Fresh egg pasta ravioli filled with smoked provola cheese from the Lattari Mountains, scampi and porcini mushrooms. (Lionetti)

Risoni pasta cooked in chicken dashi, creamed with lemon miso, cultured butter and Parmesan, served over a sea snail ragù. (Di Pinto)

MAIN COURSE

Bresse chicken, sausage and friarielli. (Di Pinto)

DESSERT

Hazelnut, orange and coffee, with fiordilatte ice cream. (Lionetti)

Roberto Di Pinto and Luigi Lionetti.

Two chefs, one shared vision...

BOOK YOUR TABLE