The story
Perched on Capri’s Via Camerelle, the Quisisana has been a magnet for the global elite since 1861, when it transformed from a nursing home into a world-famous hotel. With a 4.6-star rating, this historic property exudes old-world glamour, but its culinary story is just as compelling.
In a segment from Gambero Rosso, the reviewer notes that legendary chef Gualtiero Marchesi chose this very hotel for his first consultancy in 1994. The dish that stands out? A Risotto al Pomodoro con Gambero Rosso Crudo e Origano — a tribute that captures both the hotel's storied past and its forward-looking kitchen.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 1 dish mentions say about the food
Reviewers rave about the risotto al pomodoro con gambero rosso, a dish that captures the restaurant’s warm, refined simplicity. The overall vibe is one of quiet elegance, where every bite feels both comforting and impeccably crafted.
“This risotto is cooked with tomato water, paying homage to Gualtiero Marchesi who first consulted here in 1994. It's a Mediterranean, fresh, summer version. The rice is toasted first, then cooked in tomato water, using the famous Capri tomatoes since the Caprese salad was born here, probably in this very hotel. On top there's a beautiful raw red prawn and oregano, the typical spice of this Mediterranean territory and the island. It's really delicious.”
What creators say about the stay
Location
- The Quisisana is a historic hotel in Capri, originally a nursing home, then became a famous hotel since 1861, hosting the world's elite and intelligentsia.
Service
- The chef prepared a special risotto in homage to Gualtiero Marchesi, showing the hotel's connection to culinary excellence.
What creators say
1 creator has covered Quisisana. Most active: Gambero Rosso
The Quisisana is a historic Capri hotel, originally a nursing home, that became a world-famous hotel in 1861 hosting global elites, and where Gualtiero Marchesi did his first consultancy in 1994.
Dishes mentioned
Risotto al Pomodoro con Gambero Rosso Crudo e Origano
This risotto is cooked with tomato water, paying homage to Gualtiero Marchesi who first consulted here in 1994. It's a Mediterranean, fresh, summer version. The rice is toasted first, then cooked in tomato water, using the famous Capri tomatoes since the Caprese salad was born here, probably in this very hotel. On top there's a beautiful raw red prawn and oregano, the typical spice of this Mediterranean territory and the island. It's really delicious.
