SHUB sits in a narrow historic lane just off Sorrento’s main square, opposite the oldest building in the city. The venue runs across two floors with distinct identities – the street level operating as a casual wine and cocktail bar open to the passing life of the lane, while downstairs the mood becomes intimate and unhurried, with soft lighting, textured walls, and a speakeasy feel accessed by ringing a doorbell at the entrance. The downstairs bathroom continues the aesthetic with glossy tiles and neon accents, its music a deliberate contrast to what plays above. In summer, weekly DJ sets run from Thursday to Sunday, with international DJs joining through the winter months.

The bar operates as the liquid extension of Piazzetta Milù, the two-Michelin-starred restaurant it belongs to, and the kitchen’s influence shapes the drinks list in concrete ways. Techniques span fat-washing, milk washing, grilling and charring, and both kombucha and vegetable-based fermentation, with house-made preparations including a Sorrento tomato vodka, pineapple kombucha, salted caramel bourbon, and fennel-seed infused gin. Fresh juices are pressed daily and syrups produced weekly, with consistency overseen by a dedicated prep manager. The current menu draws on local Amalfi Coast produce and Italian culinary tradition, changing twice a year in line with seasonality, and is presented as a high-end magazine – each cocktail given a two-page spread with an artistic image of its key ingredient alongside the finished drink.

The back bar holds over 1,000 spirit references, with particular depth in whisky and a Champagne list of around 100 labels including small grower-producers. Beyond its own menu, the bar regularly brings in internationally renowned bartenders for guest shifts and masterclasses – events that open the space up to the wider industry and give the team direct exposure to different approaches and techniques. Guests leave with a small guide to local bars, restaurants, and beaches alongside branded keepsakes.