QUATTRO PASSI: 40 YEARS OF HISTORY, A NEW CHAPTER
Within the new ROMEO Massa Lubrense, set against the landscape of Punta San Lorenzo and Kengo Kuma’s architecture, Quattro Passi continues a history spanning more than 40 years, born in Nerano in 1983 and now entering a new phase. A story built around Mediterranean cuisine and brought into the present through the vision of Fabrizio Mellino, who, together with his brother Raffaele, leads the brand’s gastronomic project. The cuisine stems from a profound connection with the territory and from research into ingredients, in a personal balance between memory and contemporaneity, tradition and boldness. Fabrizio Mellino interprets Mediterranean ingredients with sensitivity and precision, bringing out their identity and purity through technique, research and creativity. The sea, produce from the land and ingredients from the Amalfi Coast become the raw material for a gastronomic journey that has led Quattro Passi to earn three Michelin Stars and that now continues at ROMEO Massa Lubrense, without ever losing its connection with its origins.
Opening hours
From 1 May 2027
Open for dinner
Info & bookings
The Chef:
fabrizio mellino
Fabrizio Mellino was born in 1991 in Sant’Agnello and grew up in Nerano, at the family restaurant Quattro Passi, founded in 1983. After training at Institut Paul Bocuse in Lyon, he continued his career in some of the world’s most prestigious kitchens, including Alain Ducasse’s Le Louis XV in Monaco and Quique Dacosta in Dénia. In 2015, he returned to Quattro Passi, where he embarked on a process of renewal of the cuisine based on research, technique and a profound connection with the territory. In 2023, he earned the third Michelin Star, bringing Quattro Passi the highest recognition and making the restaurant the only three-Michelin-Star restaurant in southern Italy. Today, he is Manager and Executive Chef of ROMEO Massa Lubrense and the gastronomic leader of the Quattro Passi project.
F&B MANAGER:
RAFFAELE MELLINO
Raffaele Mellino represents the new generation of the Quattro Passi family. Following international training in the hospitality sector and several professional experiences abroad, he returned to Italy to join the family and contribute to the development of the project. Today, he is F&B Manager at ROMEO Massa Lubrense, where he oversees the welcome, front-of-house operations and the hotel’s Food & Beverage offering.
Cuisine is the only form of art that vanishes to become a memory