Palazzo Daniele
Hotel · Gagliano del Capo ·
Airy rooms, pool, garden, dining, bar, breakfast, Wi-Fi
Information
Corso Umberto I, 60, 73034 Gagliano del Capo LE, Italy Get directions
Airy rooms, pool, garden, dining, bar, breakfast, Wi-Fi
Corso Umberto I, 60, 73034 Gagliano del Capo LE, Italy Get directions
"I discovered a restored aristocratic residence that blends art, design and contemporary Apulian hospitality." - La Guida Michelin
"Found in Gagliano del Capo yet somehow feeling like a secluded house rather than a hotel, this 19th‑century palazzo blends monastic plaster walls and preserved cracks with playful contemporary interventions from its artist-residency past; owner Francesco Petrucci (with Gabriele Salini) has created 16 rooms where unexpected details—like a bathroom reached by a narrow staircase that once contained a secret passage to the beaches or a rain shower in the middle of a room—abound. The open kitchen is a culinary highlight: morning pastries and made-to-order eggs, poolside lunches sourced from local farmers, and evening cocktails beneath string lights all reinforce the hotel’s motto, “questa casa non è un albergo.”" - Liam Hess
"Stay in the handsome town of Gagliano del Capo, where the converted 19th-century Palazzo Daniele is the smartest boutique hotel around."
"Puglia is at once Italy’s most rough and rustic region and also home to some truly spectacular examples of contemporary design — like the 150-year-old Palazzo Daniele, transformed into a fantastically stylish luxury boutique hotel." - MICHELIN Guide
"In Puglia, where the COVID-19 infection rate was reassuringly low compared to the hard-hit north, villa-style Palazzo Daniele believes the 18 guests it hosts at any one time won’t feel too much difference from this year compared to last. “We are spacious,” says Simona Veronesi, the hotel’s sales and marketing director. “We can set up private breakfasts in the gardens, or by the pool, as we would have done even without the new restrictions,” she adds, noting that the hotel does not have a conventional kitchen so it is standard to serve meals wherever guests want to eat and when."
