Capri on your plate
From the vegetables grown in the kitchen garden to the fish delivered direct to the hotel by the island's fishermen each morning, only the freshest of locally-sourced ingredients are used to create Caesar Augustus' highly acclaimed regional cuisine.
Then there are Capri's wonderfully succulent lemons, the pasta made in nearby Gragnano, and our homemade bread, freshly baked each morning. We adopted "zero kilometer cuisine": the philosophy of cooking using only the products of our land.
Simplicity, quality and passion are the secrets of our chef Eduardo Vuolo's success. Vuolo, whose creative interpretation of traditional island dishes has left many a gastronomic critic speechless, heads a team of young Italian cooks all of whom, after working worldwide, have returned to their home region of Campania.