From its balcony and its terraces you can admire a unique spectacle: the Vesuvius, the hill of Posillipo and the Bay Islands, Capri, Ischia and Procida. A set of excellent facilities will make the stay of conference participants as unique and special. The Roof is an exclusive area with a sunroof, bar, seawater swimming pool and elegant areas for meetings and functions. The pool was designed by Gio Ponti and, in 1954, Domus magazine dedicated its cover to the famous architect's project, naming the issue "a swimming pool on the roof". The restaurant's speciality is its seafood dishes accompanied by local wines. Dishes are available for vegetarians and guests with gluten intolerance. The 'al Castello' restaurant is an all-round venue, suitable for business lunches and dinners, parties and functions to host up to 550 people.
The Classic rooms are functional, quiet, and classically decorated. They are equipped with free Wi-Fi, for you to work or share the highlights of your holiday. The Classic rooms are ideal for both business trips and relaxing getaways. Classic Plus rooms are functional, in classical style and equipped with free Wi-Fi. Quiet rooms with spacious balconies offering a partial, but beautiful, view overlooking the sea. The Superior sea view rooms are spacious and bright: the balconies overlook the bay and the long pedestrian promenade. The panoramic view of the Deluxe rooms embraces the entire Gulf of Naples, from Mount Vesuvius to Mount Posillipo
Since Naples was the capital of the Kingdom of Naples, its cuisine took much from the culinary traditions of all the Campania region, reaching a balance between dishes based on rural ingredients (pasta, vegetables, cheese) and seafood dishes (fish, crustaceans, mollusks). A vast variety of recipes is influenced by the local aristocratic cuisine, like timballi and the sartù di riso, pasta or rice dishes with very elaborate preparation, while the dishes coming from the popular traditions contain poor but nutritionally healthy ingredients, like pasta e fagioli (pasta with beans) and other pasta dishes with vegetables. Pizza is the most popular and best known creation of all Neapolitan cuisine. It soon became very popular among the people as well as barons or princes: it was present in the Bourbon court.
King Ferdinand I experienced cooking pizza in Capodimonte's porcelain ovens. After Italian unification, the new kings were also attracted by this southern food. The pizzaiolo Raffaele Esposito created in 1889, in honour to queen Margherita of Savoy, is a nationalistic pizza, where the colours of the Italian flag were represented by the mozzarella (white), tomato (red) and basil (green). Since then this pizza is called the pizza Margherita. Pizza can be cheap and nutritious, so it had great success very quickly. Moreover, one of the most famous main neapolitan courses is a seafood dish recipe coming from the quarter 'Santa Lucia' (near to conference venue): polpi alla luciana, octopus cooked with chili pepper and tomato. Octopus is also simply steamed, and prepared as salad with lemon juice, parsley and green olives. Neapolitan cuisine has a large variety of cakes and desserts. The most famous ones are: babà, sfogliatella, in two varieties: frolla (smooth) o riccia (curly). Two variation are the santa Rosa, larger and with an additional stuffing of cream and black cherry, and the coda d'aragosta (lobster tail), with a bignè inside and stuffed with various types of cream.