The story
At Florian Maison, high on the hills overlooking San Paolo d’Argon, Chef Umberto De Martino expresses his Sorrentine heritage through a cuisine that is both grounded and refined. The kitchen leans heavily on the flavours of the Sorrento coast – fresh fish, bright citrus, aromatic herbs – yet the technique is unmistakably contemporary. This is Mediterranean food made with the precision of a chef who has spent a lifetime perfecting his craft.
The restaurant itself is part of a small relais, with six suites built into the surrounding woodland using sustainable materials. The atmosphere is elegant and calm, a place where the dining experience feels deeply personal.
“My goal is to transform taste into a photo-memory, so that the experience remains vividly impressed in memory,” says De Martino. His cooking is defined by simplicity and concreteness: no unnecessary flourishes, just clear, intense flavours that speak of origin. The Michelin guide has recognised this approach, awarding the restaurant a Recommended status for 2026, a nod to the consistency and character of the kitchen.
De Martino’s roots are evident in every dish – the love for fish, for Sorrento’s lemons and tomatoes, for the ingredients that shaped his childhood. Yet he works in Bergamo, and that distance gives his cooking a certain clarity, a distillation of memory into something immediate.
The Florian Maison experience extends to Officina del Goloso, De Martino’s pastry and leavened goods laboratory, born from his passion for desserts. Here, tradition meets creativity, with the same commitment to quality ingredients and meticulous technique. It is a natural extension of a chef who believes that great food – whether savoury or sweet – should leave a lasting impression.
For those who wish to stay longer, the relais offers a chance to immerse yourself in the landscape, pairing a night in one of the serene suites with the restaurant’s contemporary Mediterranean cuisine.
Recognition
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