“Naples is a woman because it was born from a woman, the Siren Partenope”.

Sepe honors Naples with a thread on which, I wonder, the film-maker Sorrentino would converge given his latest cinematic success.

Bright sun, calm sea, satisfying cuisine, volcanic wines, the typical music that intersects with identity, that kind of energy that sticks to memory to draw attention. In this continuous reshuffling of plans, the historic Grand Hotel Parker’s fits in perfectly, reconfirming its connection with art: an important private collection, among which the famous bronze sculptures of the historic Fonderia Artistica Chiurazzi stand out the restoration of the bronze sculpture of the Efebo Lampadoforo (a faithful copy of an original found in Pompeii (which will be followed by Sepe himself in collaboration with the students of the Liceo Artistico “Filippo Palizzi”) and his own exhibition “Parthenope Syreni” with 25 bronze works available at Parker until September 19.

Open to public, the exhibition is an opportunity to take advantage of the spaces and kitchens of the hotel in the hands of the 2-starred restaurant with the chef Domenico Candela and the sous-chef Iannone who personally oversees the Bidder Terrace bar & all-day dining, located on the sixth floor with a unique view of the Gulf of Naples and a formula available after breakfast until the evening.

grand hotel parker’s, napoli – parthenope cocktail

What’s more, dedicated blue cocktail with white foam completes the experience (Gin, Limoncello Villa Massa, Blue Curaçao Volare, sparkling wine and sage). Here the very well executed traditional dishes draw from the recipe book of Mamma Matilde (the grandmother of Giovanni Torre Avallone and Francesca Paola Torre Avallone, third generation of the family to run the hotel) such as a very nice eggplant parmigiana or a creamy spaghetti with clams with lime and caper puffs which are accompanied by more contemporary – but always inspired by the territory – dishes such as the excellent white fish tartare with candied tomato, Taggiasca olives and anchovy sauce or the very tender chicken marinated in Amalfi lemon.

grand hotel parker’s, napoli – spaghettone

grand hotel parker’s, napoli – tartare