Fine dining restaurant on a lawn under the stars of Cefalù from June to September with an open plan kitchen and a view of the sea, Caldura sea stacks and the “Rocca”. On cooler days the Cala Luna is transferred to the elegant and panoramic dining room Rizz’i Mari that is on the first floor in the main body of the Hotel.
Recommended by the MICHELIN Guide Italy 2024.
After completing his Diploma at the scuola alberghiera, Dario Pandolfo attended the prestigious ALMA International school of Italian cuisine, led by the great master Gualtiero Maltesi.
His debut into the world of starred restaurants started when he was eighteen, working in some of the most high-end restaurants in Europe, like Geranium*** in Denmark, Vila Joya** in Portugal, Terra** in Alto Adige, up to the most important formative experience at the St. Hubertus*** at San Cassiano in Badia alongside the chef Norbert Niederkofler.
Since March 2022, chef Pandolfo has been in charge of the kitchen in the Cala Luna restaurant looking after the fine dining at Le Calette.
Lively and contemporary, the chef’s proposal is based on the huge gastronomical patrimony of the territory.
Nature is his inspiration. He accurately selects his raw materials through the supply chain of farmers, breeders, fishermen and producers who work in an ethical and sustainable way avoiding, where possible, wholesalers and importers.
A natural cuisine, full of tastes and colours which, with simplicity and great technique, manages to valorise each ingredient, from the simplest to the most refined considering everything at the same level.
The wine list expresses a tribute to the two regions which had the most influence on chef Dario Pandolfo’s career, the “Sicilian continent” – the greatest and most varied wine making region in the world – and the mountains of Alto Adige. The accurate selection by the head sommelier – who accompanies guests between icons and discoveries, from the fresh and elegant wines from the dolomites and mountains to the new proposals of natural Sicilian wines, to the Etna area or the smaller islands which hold the flag for a modern Sicilian wine making culture and accompany the gastronomical proposals at Cala Luna perfectly.