This Restaurant Is Permanently Closed.
Restaurant Rating
Cost Rating
Food Type
Regional Campania
Address
Via G.B. Lama 9, Furore, Amalfi Coast, Campania, Italy
Hostaria Baccofurore occupies a distinct position on the Amalfi Coast, located in the quiet village of Furore. Unlike the high-glamour dining rooms of nearby Positano, this venue prioritizes a grounded approach to Mediterranean cuisine. It merits attention for its commitment to local ingredients and its preservation of recipes that have defined the coastal identity for decades.
The restaurant is an extension of the Bacco hotel, a family-run enterprise established in the 1930s. Its philosophy centers on the heritage of the Amalfi landscape, utilizing the vertical gardens of Furore for produce and the Tyrrhenian Sea for seafood. The menu direction is firmly rooted in the local terroir, showcasing the agricultural and maritime history of the Salerno province.
The kitchen is guided by the Ferraiuolo family, specifically Chef Erminia Ferraiuolo. Her training is steeped in the domestic traditions of the region, translated into a professional setting with a focus on technical precision. The approach avoids modern novelty, favoring the refinement of classic pasta dishes and seafood preparations.
The interior features a rustic design with ceramic details and expansive windows overlooking the Gulf of Salerno. Lighting is functional; the space maintains a conversation-friendly noise level. Service is professional and well-timed; staff demonstrate comprehensive knowledge of the local wine list and the specific origins of the ingredients.
Linguine alla colatura di alici di Cetara: This dish features pasta tossed with the traditional fermented anchovy sauce from the nearby village of Cetara. The flavor profile is deeply umami and saline, balanced by garlic, parsley, and olive oil. The execution relies on the quality of the extract and the al dente texture of the linguine.
Zuppa di pesce: A thoughtfully composed seafood stew featuring the catch of the day. The broth is clear yet concentrated, allowing the individual textures of the fish and shellfish to remain distinct. The seasoning is well-calibrated, emphasizing the natural sweetness of the seafood.
Ferrazzuoli alla nannarella: A signature pasta dish named after actress Anna Magnani. It combines long, twisted pasta with cherry tomatoes, smoked provola cheese, and pine nuts. The dish offers a contrast between the acidity of the tomatoes and the richness of the melted cheese, grounded by the crunch of the toasted nuts.
Situated directly adjacent to the restaurant is Cantine Marisa Cuomo, a producer renowned for its “heroic viticulture” carved into the Furore cliffs. This immediate proximity offers a seamless itinerary: after savoring a meal rooted in local ingredients, you can simply pop next door to the winery for a tasting to explore the source of the vintages you likely just enjoyed. It is a natural way to round out the experience, moving from the plate to the vine without ever leaving the property.
The restaurant delivers a technically solid meal that reflects a disciplined approach to Amalfi traditions. It shows a clear point of view by focusing on regional sourcing and historical recipes. The confident execution from the kitchen to the floor makes this a worthwhile destination for those interested in authentic Campanian coastal cuisine.
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