Don Alfonso 1890 offered a more polished experience with plates such as wild turbot with roasted leek, honey bean and buffalo mozzarella, baby lamb from Aveyron served with morel mushrooms and lardo di Colonnata, and a Brittany blue lobster paired with artichokes. Dessert was equally evocative: a delicate lemon soufflé accompanied by limoncello ice cream that captured the essence of the Amalfi Coast in a single, vibrant spoonful.
While the menus span both complexity and comfort, what unites them is an unwavering commitment to produce. Whether it’s the prized San Marzano tomatoes used in the soup at Casa Don Alfonso or the artisanal cheese and vegetables elevating the mains at Don Alfonso 1890, the ingredients speak of a philosophy that values the land as much as the plate.
In a city where indulgence often dazzles louder than it nourishes, Iaccarino’s return offered something quieter but far more enduring, a reminder that true luxury is not found in flourish or excess, but in the depth of memory, the integrity of craft, and the kind of cooking that speaks, simply and assuredly, of where it comes from.