Perched on a cliff of the Amalfi Coast, the Santa Rosa Monastery is a luxurious hotel housed in a former monastery dating back to 1600. The careful renovation has transformed it into an exclusive boutique hotel with a Spa, 20 rooms and suites and a restaurant the best dishes of the Mediterranean gastronomic tradition.
Monastero Santa Rosa History
Almost suspended on a fortress overlooking the Gulf of Salerno and framed by its beautiful terrace gardens, the Santa Rosa Monastery has mastered its majestic beauty the landscape below for almost four centuries: built towards the end of the seventeenth century by the will of Sister Rosa Pandolfi who , received as a gift the church of Santa Maria di Grado now reduced to ruin, decided to build a house next door to accommodate the sisters. The works saw the term in 1681 and the Monastery dedicated to Santa Rosa da Lima. The Dominican cloistered nuns of the Santa Rosa Conservatory moved there in the early 1700s and it is here that they prepared the first sfogliatelle, today famous all over the world.
Transformed into a hotel in 1924, it has recently been restored with full respect for the original historical features. Today the monastery is a luxurious boutique hotel where every room is pervaded by sober elegance and authentic charm. Each of the 20 lodgings offers spectacular sea views and the antique furnishings complement each other with all the modern comforts of a 5-star hotel, such as high-speed internet access, flat-screen televisions and safes.
The same historical authenticity can be found in the rooms of the Spa, where the vaulted ceilings and the stone walls frame the treatments that guests can indulge in total relaxation, such as the relaxing tepidarium, the ice fountain, the Turkish bath, the hydrotherapy pool, the sauna carved into the rock or the emotional shower. Also present an open space where in the shade of a pergola you can enjoy treatments on innovative sunbeds in a relaxed climate.
The culinary proposals of the Santa Rosa Restaurant reflect the experience and meticulous research of the well-known Chef Christoph Bob, who, after selecting the best local raw materials, offers menus that enhance the flavors of the sea, such as lobster on chickpea puree, ravioli with prawns or fusilli with calamari. The dishes are accompanied by a well-stocked wine list, where the many local red wines are accompanied by a selection of the best national and foreign labels.