This is the blog of Steve Burkett of Italy, Our Italy

Eat Here: Il Flauto di Pan

In a followup to last week's article on the beautiful Villa Cimbrone, I present their fabulous restaurant, Il Flauto di Pan.

Wow! I’m very excited about Villa Cimbrone gracing the walls of a new development in San Antonio, Texas. Be sure to read the late-breaking addition to this article at the very bottom.
I have never lied to you, and I won’t start now — so when I say ‘we ate every bite’, trust me on that

We have a general feeling in our family about the quality of a restaurant versus its height above its know, the meals in space-needle-like settings, tops of very tall buildings, etc...often it is the quality of the view that takes precedence over the  quality of the food...not always, but often enough that we steer clear without a recommendation.

Here is a restaurant that sits high above the Amalfi Coast, which has both a quality view and quality food. 

The remarkable gardens of the Villa Cimbrone extend to the entrance of Il Flauto di Pan, as you can see here with a wall of petite white flowers.

As you are seated, you will find a lovely welcome at your place setting, as shown in the first photo at the top of this article, complete with embroidery hoop. So striking, don't you think?

As we sat, we were treated to both a view of the Amalfi Coat and bread sticks -- two of our favorite things!


In addition, there were two varieties of butter from which to choose. 


Il Flauto di Pan is a Michelin-starred restaurant. Having a star is of great significance, and it is extremely hard to get.

If you have watched 'Chopped' on the Food Network, you know that they judge the food on taste, presentation, and originality.

These, of course, are important to the Michelin folks, too. But beyond the food itself are the aesthetics of the restaurant and the ways in which the diner is pampered. Touches like the orchids on your table are taken into account. 


As Italian wine lovers, we seldom have cocktails whilst in Italy...well maybe a Negroni or Campari & soda on occasion -- but the suggestion of a Bloody Mary made with fresh-squeezed tomato juice sounded too good to pass we didn't. And man-o-man was it ever good! 

We had course after course, some of which I'll show you here. I won't try to tell you exactly what each dish is, because frankly, I can't remember.

I think you can get the gist of a Michelin-starred restaurant from the photos...lots of garnish, debris, drops and plops on decorative substrates with well-placed and tasty sauces. Not only is it pretty to look at, but it is most excellent in taste!

Of course, right now you are asking, "But what about desserts?" My response would have to be, and is, "Yes, they have admirable desserts -- which we did indeed admire, right before we ate them." I have never lied to you, and I won't start now -- so when I say "we ate every bite", trust me on that. And, as unusual, we also enjoyed a dessert wine.


I have to say that we had a wonderful afternoon and evening at the far reaches of Ravello at Villa Cimbrone -- at the villa, the gardens, and the extraordinary restaurant. As I finish, we toast you and say 'thank you' to all of you who loyally read the articles of Italy, Our Italy.


Villa Cimbrone in San Antonio!

You can now find Villa Cimbrone in San Antonio, least photos of the villa. 

I'm pleased to announce that 210 Development Group, one of the premier property developers in San Antonio and beyond, has ordered eight of my photos of Villa Cimbrone as the wall art for a model in their recently completed Aviator project. This housing project is on the site of the old Brooks Field of World War II fame, now called Brooks City Base.

Here, you can see photos of the installation. My thanks to Alyson Callison, Director of Design for for 210DG, for putting her confidence in my work, and for creating the beautiful model that surrounds my photos.

I suspect you will recognize these photos from last weeks article, titled A Visit to Villa Cimbrone.


Ciao for now,



p.s  You can see other Amalfi Coast blog articles here: