The iconic infinity pool at Monastero Santa Rosa, a highlight of the resort for many guests nestled at the foot of the terraced, herb-scented gardens and perched cliffside overlooking the Gulf of Salerno, has been lovingly renovated and has been unveiled anew for the 2017 season.
And guests will once again be able to relax in the Spa at Monastero Santa Rosa, the extraordinary space within the rustic walls and vaulted ceilings of the historic monastery that now houses the best destination spa anywhere on the Amalfi Coast. Incorporating their exclusive Santa Maria Novella natural aromatic products, the team at the Spa at Monastero Santa Rosa can tailor signature treatments perfect for springtime rejuvenation for guests-from a Polline Hydration Facial (incorporating pollen and extra-virgin olive oil for the skin’s nourishment and regeneration) to an Iris Aromatic Powder Scrub (with warm iris oil and aloe-infused cream for super-hydration of the skin) to an Arnica Body Wrap (designed to alleviate the body’s aches and pains). And guests can opt to end their spa visit with a light spa lunch of fresh vegetables and orchard fruits, in the privacy of the bougainvillea-shaded terrace overlooking the sea.
The iconic Sfogliatelle Santa Rosa pastries
Spring is also the season when the kitchen at Monastero Santa Rosa comes alive – as it has for centuries, long before its opening as a luxury resort, when the resident nuns worked their culinary magic to create the iconic Sfogliatella Santa Rosa pastries here. In 2017, Monastero’s Executive Chef Christoph Bob, together with his Sous Chef Pasquale Paolillo, takes full advantage of the extraordinary local artisanal food products, the world-famous Sfusato Amalfitano lemons, the freshest fish and seafood from the local Mediterranean waters, and the expanded herb and vegetable gardens located just out the kitchen door at Monastero Santa Rosa.
The Ristorante Il Refettorio’ spring menu will feature the mild flavors of first fruits: fresh spring vegetables and herbs; anchovies from nearby Cetara; seafood from the Gulf of Salerno; crudo of local raw fish; herb-crusted red mullet-all accompanied by the fruity extra-virgin olive oil and refreshing light local wines of the Coast.