<a target="_blank" href="http://sirenuse.it/en/restaurants-bars">Le Sirenuse</a><a target="_blank" href="http://sirenuse.it/en/restaurants-bars">Pool Bar and Grill</a>Via
Cristoforo Colombo, 3084017
Positano, ItalyTel. +39 089
875 066Food:Marinated anchovies (Alici marinate)Chilled cucumber soup
with fresh mint, ricotta cheese, and green tomatos (Zuppetta fredda di cetrioli, menta fresco, ricotta e pomodori verdi)Mixed fish grill (Grigliata
mista)Dentix filet with olives and local cherry tomatoes (Filetto di dentice alle olive e i
pomodorini)Neapolitan babà with
sabayon, Chantilly cream and aged rums (Babà
napoletano: con zabaione, crema chantilly e una scelta di rum invecchiati)Wines:<table>
 <tbody><tr>
 <td>
 2012 Villa Dora Lacryma Christi
 Bianco Vigna del Vulcano &nbsp;&nbsp;
 </td>
 <td>
 90
 </td>
 </tr>
 <tr>
 <td>
 2012 Ciro Picariello Fiano di
 Avellino
 </td>
 <td>
 91
 </td>
 </tr>
</tbody></table>Le Sirenuse
is one of the world’s best known and elegant hotels. Located in the heart of Positano,
one of the prettiest towns of the Mediterranean (but which has, over the years,
become a little too touristy for my tastes), Le Sirenuse is set in an elegant 18th
century palazzo converted into a family-run, beautiful five star luxury hotel
in 1951. It is open from March 1 through September 30 and houses two wonderful
restaurants, the one Michelin star Le Sponde, and the easier going Pool Bar and
Grill, located on the rooftop terrace that offers a magnificent view of the
coastline and bright blue sea. Seated comfortably at your table, with lemon
trees and deck chairs lining the swimming&nbsp;pool nearby, a peaceful atmosphere allows you to relax
and unwind while not losing sight of the striking views.<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1440682049493-the+view+from+the+grill+terrace+-+Copy.JPG"> Matteo Temperini, who
apprenticed under Ducasse and especially Alfonso Iaccarino at Sant’Agata ai Due
Golfi &nbsp;(where the Don Alfonso
restaurant has long held at least two Michelin stars) joined Le Sirenuse in
2008, became Executive Chef in 2009 and won his current first Michelin star in
2012. Clearly, for a complete sybaritic experience and a better understanding
of Temperini’s cuisine (essentially a reinterpreted, lighter version&nbsp;of
classic Neapolitan cuisine) you need to dine at Le Sponde, but lunch at the
Pool Bar and Grill is memorable as well. Much of the enjoyment derives not just
from the amazing view and refined setting, but also from the presence of a young
sommelier, Cristian Fusco, who is both passionate and competent.<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1440682089695-alici+-+Copy.JPG">Marinated anchoviesCampania is arguably where
Italy’s best white wines are made today (the reds are no slouches either).
Therefore, every time I eat here, my drinking choices don’t stray too far. On
this day, I chose to enjoy with my lunch two local wines that proved to be
absolutely delicious; their fresh and crisp personalities delightfully matching
the fresh and flavorful seafood dishes.&nbsp;<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1440682502227-vini+-+Copy.JPG"> The 2012 Villa Dora Lacryma Christi Bianco Vigna del Vulcano, a blend
of Coda di Volpe and Falanghina made from organically cultivated vines first
planted in 1985, is a case in point. Redolent in aromas and flavors of orchard
fruit, thyme and chamomile, it has real palate presence thanks to a roughly six
month stay on the lees and pure flavors due to stainless steel aging only. It
was actually a good match for the firm flesh of the anchovies – so fresh it
seemed they had stopped swimming only seconds before.&nbsp;<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1440682240044-grigliata+mista+Copy.JPG"> Mixed fish grillThe minerally lemony and
stone fruit aromas and flavors of the
2012 Ciro Picariello Fiano di Avellino confirms Picariello as one of
Campania’s better wine producers, most notably with his discreet and refined
Fiano di Avellinos.&nbsp;The main courses were enhanced by the two wines, with the saline nuances offered by both whites interplaying nicely with the iodine and very pure shellfish sauté and the dentix filet.<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1440682529102-filetto+pomodoro+olive+-+Copy.JPG"> Dentix filet with olives and local cherry tomatoesClosing off with one of the
best babàs I have had in some time only made my wonderful and relaxing lunch
spent with real professionals and one of the world’s great views before me only
that much better. &nbsp; &nbsp; &nbsp;<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1440682319229-baba+Copy.JPG"> Neapolitan babà&nbsp;&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; --Ian D’Agata

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