Bluh Furore

Who Should Book Bluh Furore — and When

If you are planning a serious celebratory dinner on the Amalfi Coast and want a Michelin-starred room that feels genuinely new rather than inherited, Bluh Furore is the most compelling argument in the area right now. The restaurant opened as part of the wider transformation of the former Furore Inn into the Furore Grand Hotel, and the change is substantive: a redesigned space, a new name, and a contemporary Mediterranean menu operating under the creative banner of three-Michelin-starred chef Enrico Bartolini. For food-focused travellers who want depth alongside the scenery, this is the booking to chase on this stretch of coast.

A Restaurant Built on a Meaningful Pivot

The context here matters for your decision. The former Furore Inn had an established reputation, but the relaunch as Furore Grand Hotel with Bluh Furore at its centre represents a deliberate repositioning toward serious fine dining. Executive chef Vincenzo Russo leads the kitchen day-to-day, but the programme sits within Enrico Bartolini's orbit, and that relationship carries weight. Enrico Bartolini in Milan holds three Michelin stars, and his signature dishes, including the half-fried prawn that appears on the Bluh Furore menu, carry across into this room. That is not a franchise arrangement in a diminishing sense: it gives Bluh Furore a technical backbone that a newly opened restaurant in a remote clifftop village would otherwise take years to develop.

The Michelin inspectors agreed quickly. Bluh Furore earned its first star in 2024, which for a restaurant of this age is a clear signal that the quality is real and not aspirational. The rating is the trust anchor here: at €€€€ pricing on the Amalfi Coast, you are competing against restaurants with longer track records, and the star confirms the kitchen is delivering at the level the price demands.

The Food: Campania as the Foundation

Menu is built on Campanian ingredients and recipes given a contemporary treatment. This is a region with a dense larder: coastal seafood, volcanic-soil produce, preserved traditions around tomatoes, citrus, and cured meats that give a kitchen like this real material to work with. The approach is modern rather than revisionist, meaning the dishes read as recognisably southern Italian in their reference points while the technique and plating operate at a fine-dining register. A vegetarian tasting menu runs alongside the main menu, which is a practical detail worth noting if your group has mixed dietary requirements. Few Michelin-starred rooms at this price point in coastal southern Italy offer a dedicated vegetarian route of this kind.

Flavour profile trends toward the brightness and salinity you associate with Campanian coastal cooking: sea-forward, precise, with the kind of acidity that makes sense when the dining room looks out over the Tyrrhenian. Do not expect the richer, butter-led registers of northern Italian fine dining. This is the south, and the kitchen knows it.

The Room and the Counter

Interior carries a white colour scheme with minimalist decor and sea views, which positions the space firmly in the contemporary Mediterranean register rather than the ornate, heavy-furnished style of some legacy Amalfi properties. For the Furore dining scene, this is a significant departure from the more traditional rooms you find elsewhere in the area, such as at Hostaria Baccofurore, which offers regional cuisine in a very different register.

Editorial angle here is the counter or bar seating option, and it is worth addressing directly. In a room of this design sensibility, counter seating, where available, typically gives you the most direct engagement with the kitchen and a less formal framing of what is otherwise a high-ceremony meal. At a restaurant operating under a named three-star chef's banner, watching how the kitchen executes on Bartolini's signature dishes adds a layer of understanding to the meal that table seating does not provide in the same way. If counter seats exist at Bluh Furore, request one: the white, pared-back room will suit that positioning well, and the sea views remain available from most positions in the space.

Booking and Practical Details

Bluh Furore is a hard booking. A one-star restaurant attached to a destination hotel on the Amalfi Coast, in a village that receives significantly less casual foot traffic than Positano or Ravello, means the room is small and the reservation list fills quickly. Plan to book a minimum of four to six weeks ahead for summer dates; for August in particular, extend that to two months if you want any flexibility on timing. The restaurant is set within the Furore Grand Hotel on Via Dell'Amore, Furore, in the Salerno province of Campania. The address alone tells you this is not a walk-in operation: Furore is a genuinely small settlement reached by a drive along the SS163 Amalfitana, and you will want to arrange transport in advance. No hours or phone number are currently listed in our data; contact the hotel directly to confirm service times and reservation availability.

Dress code is not formally confirmed, but at €€€€ with Michelin recognition, smart casual is the floor and smart dress is the safer call for dinner. The Google rating sits at 5 from six reviews, which is statistically thin but directionally consistent with the quality the star implies. For broader context on staying and eating in the area, see our full Furore hotels guide, our full Furore bars guide, our full Furore wineries guide, and our full Furore experiences guide.

For those building a wider Campanian fine dining itinerary, Quattro Passi in Marina del Cantone offers a comparable coastal fine dining experience on the Sorrentine Peninsula, while Reale in Castel di Sangro represents the region's most intellectually ambitious kitchen for those willing to travel inland. If you are extending the trip northward along the Italian coastline, Uliassi in Senigallia is the coastal comparison point at the highest level. For global contemporary reference points in the same culinary register, César in New York City and Jungsik in Seoul both operate in the contemporary fine dining space with strong technique at their core.

Quick reference: Michelin 1 Star (2024) | €€€€ | Via Dell'Amore, 2, Furore SA | Book 4-8 weeks ahead minimum | Smart dress recommended | Vegetarian tasting menu available | Part of Furore Grand Hotel.