Al Convento - Casa Torrente

The story

Al Convento - Casa Torrente in Cetara: Bib Gourmand Campanian Restaurant on the Amalfi Coast

Al Convento - Casa Torrente, Cetara

In the early 1960s, Gilda and Gaetano Torrente opened a recreational club and bar in a former convent in Cetara, a fishing village on the Amalfi Coast. That space evolved into a pizzeria, then a trattoria, and in the 1980s, under the vision of their son Pasquale, it became “Al Convento di Cetara” – a culinary symbol of the region. Today, the restaurant has been reborn as Casa Torrente, a name that signals the family’s intention to welcome guests like friends.

The heart of the kitchen is a partnership between two generations. Pasquale Torrente is a household name in Italy, a regular on national and international television who has cooked alongside Massimo Bottura and Anthony Bourdain. He is the creator of the “genovese di tonno,” a tuna riff on the classic Genovese sauce, and the self-appointed ambassador of colatura di alici – the ancient Roman anchovy essence that is Cetara’s most precious condiment. His cuisine is rooted in respect for tradition and local raw materials.

His son, Gaetano Torrente, represents the third generation. He carries forward the family’s legacy while evolving it with “exotic” influences and contemporary techniques, using Josper grills and fish-maturing cabinets. The result is a cooking style that is both faithful to the Campanian coastline and quietly inventive.

The dining rooms reflect the same philosophy. The recent restyling, described as “a dive into the blue sea,” uses marine-inspired colours, artisanal furnishings, and brass and mirrors to enhance the frescoed vaults. The space feels like a living room – relaxed, curated, and personal. It is no surprise that the Michelin Guide has awarded the restaurant a Bib Gourmand, recognising good quality, good value cooking that honours the place and its people.

Here, the Mediterranean cuisine of the Amalfi Coast is expressed simply and deliciously. Anchovies, colatura, tuna, and local vegetables are the vocabulary. Etched into every dish is the Torrente philosophy: respect for the past, a clear eye on the present, and a warm welcome for everyone who walks through the door.