Flavour from the Amalfi Coast.

A tiny eight-table osteria imagined into the fishing village of Cetara on the Amalfi Coast — Italy’s anchovy capital, where the catch is sorted by hand at dawn and
lemons ripen on the terraces above.

The name Saòr, Venetian dialect for “flavour,” nods to the sweet-and-sour cure fishermen once used to keep the catch. The identity turns that world into a hand-painted language — sardines, lemon branches, grapes and wild flowers scattered across white, bright because the coast itself is.

I built the identity around a single idea: let the coast set the colour. Rather than reuse a generic seafood look, I hand-painted an original set of watercolour illustrations — mackerel, sardines, red mullet, Amalfi lemons, fennel and artichoke — the real produce of Cetara, in a bright, naïve, market-fresh style. These paintings became the system: the wall murals, the menu border, the ceramics and the packaging all grow from the same hand.