The best restaurants Campania

Crowded at lunchtime, get ready. Here we eat pizzas al taglio: baked in large rectangular pans, the pizzas are served in square portions and are charged by weight. The toppings vary according to what comes out of the oven when you order: tomatoes and mozzarella, zucchini flowers, escarole, everything is good (there is, however, some reticence about pizza with fried potatoes...). To eat on the spot or to take away. Perfect to fill a small hollow during a walk.

Located a little higher than the French Institute (Il Grenoble) on the same street. Traditional Italian cuisine. Prices are very attractive compared to the local rates.

You have to take the road to the Posillipo district to reach this elegant white villa ideally positioned on the heights facing the Bay of Naples. Calasole for squid del sole, "sunset", which can be admired through the large bay windows of the restaurant. The restaurant is not only worth a visit for its panoramic location, it also offers good Neapolitan cuisine that favours seafood: the Calasole seafood gnocchi are worth a visit. The service is sober and classy, just like the place.

Adorable fish establishment in blue and white tones, built on stilts, on the Lido beach. It is entirely glassed in and offers a superb view of the sea, the island of Procida opposite and the Bay of Naples. The place is particularly romantic in the evening. The welcome is charming and the refined cuisine exalts the flavour of the fish and seafood. We liked the assortment of croquettes as antipasti, the risotto with vongole and rocket pesto, the pasta with scampi and courgette cream, as well as the good selection of white wines.

The oldest restaurant on the island (1912) has been run for three generations by the D'Alessio family. Its fine and traditional cuisine delights gourmets and delights all the stars who visit the island. Try the pizza all'acqua, the house specialty, made of a very thin dough, delicious. The menus vary according to the seasons, no freezer for the fish bought from day to day. The sommelier Mia D'Alessio has built up the best wine cellar on the island. A gastronomic address in Capri, with prices to match.

One of the best known addresses in Naples, situated at the very end of the Chiaia Riviera, at the foot of the Posillipo hill. Classical Neapolitan cuisine that gives pride of place to seafood in all its forms, whether fried, grilled, in cassolettes or with pasta. Carnivores are not forgotten, however, and the restaurant also serves pizzas. Very good welcome; if you are looking for a quiet and relaxing place, on the other hand, this is not the right address. A little expensive compared to the usual rates in Naples.

A very popular pizzeria known by the locals, where the pizzas are cooked over a wood fire and topped with quality ingredients from the region: Piennolo del Vesuvio tomatoes, mozzarella di bufala, provola d'Agerola, etc. The restaurant also serves traditional Campanian cuisine with a focus on zero-mileage products. Pleasant setting with a large terrace to breathe in the lively atmosphere of the small pedestrian centre, between the port and the Republic Square. Friendly service and a particularly lively place at weekends.

A small establishment with white panelling and picture windows overlooking the Chiaiolella Marina, not far from the public beach of the same name. The cuisine is mainly based on fish, caught daily off the coast of Procida, and the restaurant also offers good quality pizzas. Classic traditional dishes well executed and served in generous portions. The family-run restaurant offers a friendly welcome and efficient service. The atmosphere is relaxed and frequented by regulars and families.

Ideal for immersing yourself in the bustle and life of the port. Plastic chairs, colourful tablecloths and large umbrellas: on the terrace of this unpretentious bar-restaurant you can enjoy simple, honest food, such as spaghetti with anchovies and Procida lemons, or just have a drink. The name of the restaurant is directly inspired by the heroine of Lamartine's novel, Graziella, dedicated to the young woman with whom the poet fell madly in love in Procida.

The only 2-star establishment on the island. Chef Andrea Migliaccio, a native of Ischia, has worked with the greatest international chefs. For more than 15 years he has concentrated his culinary research on the aromas of the Mediterranean. On the menu: subtle, punchy and sophisticated cuisine. The restaurant is located in the Capri Palace; its very cosy room gives the impression of being a guest of this prestigious establishment for an evening. After dinner, a coffee in the bar of the palace allows you to appreciate part of its contemporary art collection.

From the bus driver to the shopkeeper, from the fisherman to the Petit Futé, everyone will recommend Le Arcate. This is normal because this restaurant, run from father to son, offers excellent value for money. Luigi and Michele Cappiello work hard under the eyes of their mother to satisfy the appetite of their customers. The room evokes the land and fishing; at the back, beautiful ceramics recall the main activities of the restaurant: pizza, seafood and fish. Good wine list. A success.

One of the oldest restaurants in town. There was a time when people came here to play cards and watch television. A time when La Rondinella was the only pub in Anacapri with a cathode ray tube. Today it is a good little restaurant, in a building with traditional architecture, which is still reflected in the alcoves of the main room. The speciality of the house: linguine alla ciammorra. The pizzas are decent (but we preferred those of the Arcate restaurant). The outside terrace, well shaded, is very pleasant.

No fish and seafood here: at Bracconiere, Ischia's highest restaurant, you'll be served "poacher's food", made from the good products of this generous island. The speciality is rabbit, but the house also offers grilled meats, plates of antipasti that can make up a meal on their own, and cheese pasta served inside rustic bread, so that the crust soaks up the sauce. A good address to try, for example, after climbing Monte Epomeo.

A somewhat isolated restaurant, which enjoys a splendid panoramic position over Ischia Porto and the sea on the horizon. In an old-fashioned room, Damiano prepares authentic and traditional Ischia cuisine for his guests. He has his own rabbit farm, and his small estate provides him with the vegetables, capers and aromatic herbs that go into his dishes. Fish and seafood, caught in the waters of Ischia, are also on the menu. In short, freshness and quality for a typical and generous cuisine.

In front of the harbour, a small restaurant. Typical cuisine in Campania.

This restaurant is located in a small square in the old town of Sorrento with a pleasant terrace sheltered from the traffic. It offers a local cuisine, balanced in its structure and flavours. An innovative culinary journey based on the quality and freshness of its food. The famous Caruso and this restaurant have the same owner, they share the same cuisine but with different menus and therefore different prices. Inside there is a warm and intimate atmosphere. The service is impeccable, worthy of a great restaurant. Good value for money.

Initially a simple beach restaurant, the establishment has gradually built up a solid reputation, thanks to the warmth of the family welcome and the creativity of the chef. The sunny terrace, which slightly overlooks the sea, offers an opportunity to get acquainted with an authentic cuisine. On the menu, classic dishes that combine the flavours of the sea and the aromas of the garden: fish soup, seafood pasta, fried food, caprese salad and a few proposals for carnivores. A large wine list and a wide choice of desserts.

At the beginning of a path that runs along the sea, a restaurant, a small shanty on the edge of the waves, in front of the beach of Marina Praia. In this fishermen's village, the boats, like the trattoria, are picturesque. Fish and seafood brought in by the fishermen come out of the kitchen. It is necessary to go down a little bit vertically to reach the cove of Marina Praia. With the quality and the smile of the chef Armandino, there is no disappointment. In the summer, it is better to book in the evening. Note that the restaurant is also called Trattoria La Praia.

The restaurant of the Marina Riviera Hotel is one of the best in town. The specialities of the Amalfi seafaring tradition are reinterpreted in a contemporary way, while respecting their authenticity. The freshness of the seafood is guaranteed, and its flavour is enhanced by the local raw materials. A beautiful room with a superb terrace overlooking the Gulf of Salerno, the beach and the slopes of the Amalfi Coast. An intimate atmosphere is guaranteed in the evening.

The exceptional location alone is worth the trip. Bordering the road to Atrani, this restaurant is, in fact, set in an astonishing and original setting: it is built around a defence tower built to protect the ancient republic of Amalfi from the Saracens. Dating back to 1540, the circular hall gives a breathtaking view of the sea it overlooks. It is the most romantic place in town. The Neapolitan and seafood cuisine is good, as is the choice of wines. Lovers, this is the place for you.

One of the best restaurants in Ravello with an excellent balance between meat and fish. The plates are copious and the cuisine, honest and unpretentious, mixes the great Italian and Mediterranean classics: lasagne, escalope with marsala, gnocchi with sorrentine, tiramisu... The welcome is smiling and generous, just like the cuisine served by the establishment. A typical address in the colours of the South, very pleasant for a lunch break in Ravello, with a good quality-price ratio. Summer crowds almost guaranteed.

Beautifully located, overlooking the mountains and the villages of Minori and Maiori, Salvatore offers a finely crafted regional cuisine, where tradition and innovation are brilliantly combined. The presentation of the dishes is refined and the plates are very appetizing. Try the gnoccoloni al pomodoro e basilico, the tuna carpaccioand the fish cooked with simplicity. Excellent desserts in general, with a particular weakness for the spumone al torrone. Very extensive wine list.

Along Via Santa Chiara, which guarantees a pleasant walk to the gardens of Villa Cimbrone, is a good place to stop for a bite to eat. You can sit on the large, shaded terrace with a view of the valley and the sea below, and of the villages nestled on the steep slopes facing Ravello. The raw materials come from the restaurant's organic vegetable garden, which is set out on terraces a hundred metres away. They accompany meat, fish, shellfish and pasta in beautifully prepared dishes.

If you ask a Neapolitan where to eat the best fried pizza, chances are they'll send you here: De' Figliole is a Naples institution, founded in 1860 by a certain Gennaro Apetino. He dedicated the establishment to his three daughters, his figliole, and since then, the pizzeria has been handed down from generation to generation, always offering the same formula: fried pizzas, with various traditional toppings, such as ricotta, tomato and ham, or sausage and friarielli (well, there's also a sweet version with Nutella!).

Located in the Vomero, Osteria is a small family-run restaurant founded in 1913. It offers seven to eight tables and well-executed Neapolitan cuisine, including grilled sardines and meatballs in tomato sauce. Special mention for the bread, supplied by the same baker for 40 years. Dishes here change regularly, so there's no set menu. On the other hand, be prepared to eat well, because here the protocol of the Italian meal is followed to the letter, i.e. primo, secondo and dessert. You'll feel right at home, ideal for lunch.

This Spaccanapoli friggitoria has made a name for itself and stands out from the competition thanks to the exclusive use of fresh seasonal produce and thanks to the imagination of Gino, the chef, who has fun changing his creations and never ceases to surprise. Originally a paradise for fried chicken, the restaurant now offers a wide range of delicacies for those with a small appetite, without ever compromising on quality. Various proposals based on seafood products, but our favourite goes to the sausage dumpling and friarielli.

In this farmhouse, surrounded by vineyards and olive groves, you will taste traditional recipes that have been handed down in the family for generations. For starters, try the vegetables from the garden and, for the main course, the house specialty: faraona del barone (a dish made with guinea fowl). All the farm's products are also available: olive oil, wine, aglianico grape jam, eggs and vegetables.

The reputation of this trattoria, the oldest in Avellino, is well established. Behind a discreet front, in a large room with a sober decoration, you will be offered a traditional and tasty cuisine with the best local products. Antipasti in the form of buffet and tagliatelle with Irpinia summer truffle very generously served. The wine list of the region is very good; even the house wine, an Aglianico, is to be recommended.

At the head of this gastronomic establishment is Valentina Martone, known in Italy for her participation in various cooking shows on RAI. Here, all the richness of the Irpinia region is used to create a refined and inventive cuisine. The products are those of the restaurant's garden, the olive oil and flour are produced by the Martone family. All this is sublimated in traditional recipes revisited. The welcome given by Valentina's husband is charming. As for the wine, it remains at very reasonable prices.

Since the beginning of the 20th century, this family business has been working to guarantee quality organic products. In the spacious rooms of the stone-walled restaurant, you can sit down to dishes prepared with local products, those of the estate, but also cheeses, cold meats and meats from the region, as well as home-made pasta. You can also buy olive oil, fig jam and tomato sauce made on the spot.

A peaceful place nestled on the shores of the lake of Averne, where it is very pleasant to settle down after having walked around the lake. The setting is as bucolic as one could wish. The unique menu is concocted from the products of the vegetable garden and the fresh fish of the day. The wine comes from the vines of Falanghina and Piedirosso which flourish in the hollow of this extinct volcano. A rustic and exotic address, away from the bustle of the bay of Pozzuoli.

Founded in 1958 by the current owner's grandfather, who was also named Vincenzo, this renowned restaurant offers traditional cuisine with a focus on pasta and seafood. We enjoyed the antipasti, the mussels and the maccheroni alla genovese which, as the name suggests, is a Neapolitan pasta dish with a sauce of meat and onions that simmers for hours. Cosy rooms and a pleasant little terrace overlooking the street. Nice wine list.

This trattoria, one of the oldest on the island, remains a safe bet. Set back from the busy Via Orlandi, you can enjoy a quiet lunch in the shade of an arbour. The bread and fresh pasta are homemade and the ingredients carefully selected. Try, for example, the rabbit fettuccine with cherry tomatoes and sheep's cheese, or the swordfish fettuccine with pistachios and lemon. All served on beautiful ceramic plates bearing the restaurant's name. Excellent tiramisu for dessert.

The Savoy Beach Hotel's two Michelin-starred restaurant reinterprets Cilento's cuisine in a modern and refined language, using high quality regional products. Bufala cheese is one of the stars of the menu, with buffalo meat deglazed with aglianico. Seafood products are also well represented. The wine list is extensive, with 500 Italian and foreign labels. And to end the meal in all lightness, try the scoop of pistachio ice cream drizzled with extra virgin olive oil: a treat!

The small façade with aluminium frames is more reminiscent of a local sports café front, but once inside, the charming staff will put you right at ease. La Locanda wants to offer its guests a simple and tasty cuisine, a popular cuisine of yesteryear, with fresh and seasonal products. Good assortments of antipasti with local cheeses and cold cuts, pasta, meat and fish dishes, such as the gallinella all'acqua pazza, a fish with an ugly face but firm white flesh, cooked in court bouillon.

A detour to Vallesaccarda is a must for a fine gastronomic experience at this starred restaurant run by the Fischetti family. Michelina in the kitchen, assisted by a professional and friendly team, seeks to rediscover the flavours of yesteryear which she models with great delicacy and virtuosity. An assortment of old-fashioned soups, refined meats and magnificent starters, with ravioli with burrata, aromatic herbs and black truffle from Bagnoli Irpino, served under a bell. Beautiful desserts and mignardises.

Restaurant and wine bar housed in an ancient cellar dug into the tufa rock that once belonged to the Girolamini complex. The setting is picturesque, with shelves of wine bottles, and the terrace facing the church of San Giuseppe dei Ruffi is just as pleasant. Ideal at lunchtime or as an aperitif to enjoy a Campania wine accompanied by an assortment of cheeses and cured meats. But you can also enjoy traditional Neapolitan cuisine, sometimes revisited according to the chef's mood.

Notizia's pizza has to be earned: it's a long way by public transport, and buses are rare after 10pm... If you have a car, however, you'll have no trouble parking. At La Notizia, we cultivate the concept of "gourmet pizza", topped with high-quality ingredients combined in original combinations. Ricotta di bufala, Cetara anchovies, buffalo sausage... the raw materials used, far from concealing the dough under a flood of flavours, actually enhance its taste and texture.

Located along the main road (hence the name Strada), this famous Praiano trattoria offers a wide range of fish dishes as well as pizzas which are equally delicious, plentiful and cooked in the traditional wood-fired oven. The panoramic terrace on the roof is the restaurant's plus point, which is why reservations are highly recommended if you want to enjoy the view of the bay. The wine list is rich and the sommelier will advise you the best local wine to accompany your dishes.

Small cubic and modern structure with white furniture, established outside the city centre along the main road. A convenient location, tables and armchairs by the pool and good music in the evening: these are the ingredients for the success of this restaurant. Of course, the dishes with Mediterranean flavours, mainly fish-based, are also appreciated by the guests. Guests also come here for drinks and snacks at aperitif time or even during the day in the shade of the large parasols.

A stop at the Michelin-starred restaurant Il Flauto di Pan is a must for lovers of great food. The restaurant is located inside Villa Cimbrone. The cuisine reflects the image of this prestigious and exceptional setting: elegant and of a very high standard. The typical local dishes have been reworked by the chef with originality and delicacy. The plates are a feast for the eyes and offer an explosion of flavours. The products used come from the property or from the land: an authentic cuisine for great gourmets.

A well known restaurant that has earned its reputation thanks to its cuisine and its special location. It is appreciated for its dishes with southern flavours, but also for its magnificent view of the Furore fjord and the crystal clear waters that surround it. A privileged context that allows you to fully enjoy the scents and tranquility of the surrounding nature. Its strong point is a cuisine that favours fish and shellfish caught off the Amalfi coast, as well as products grown in the restaurant's own vegetable garden.

Acquapazza is a traditional Campanian way of cooking fish. The fish is poached in a court-bouillon flavoured with olive oil, garlic, cherry tomatoes and parsley, which preserves the tenderness of the flesh. In this restaurant in the centre of Cetara, you can taste the catch of the day all'acquapazza, but also other seafood specialities and in particular the colatura di alici which is prepared directly by the establishment. A pleasant setting under the colourful arcades along the street that leads to the sea.

Zendraglie is a Neapolitan term derived from the French word for "entrails": not surprising, since this is a tripe shop, one of the most renowned in Naples, right in the heart of the Pignasecca market. Next to the stall where offal of all kinds hangs, the two-storey restaurant welcomes a cosmopolitan clientele in a neighborhood trattoria atmosphere. Tripe eaters will be delighted, with generous portions cooked in sauce, with white beans or in salad! The restaurant also serves traditional Neapolitan dishes.

Born a few years ago as a wine bar, the establishment specialises in seafood cuisine. These are the protagonists of tasty pasta dishes, served in tartars and fried, or simply grilled. All of this is accompanied by a fine selection of wines that favour the Campania wines. Whether on the welcoming terrace overlooking the street towards the port or in the intimate stone-walled dining room, you will appreciate the relaxed atmosphere and the smiling, attentive service.

You enter a house with three dining rooms, chairs of different styles, paintings, a hushed atmosphere... Almost like the backstage area of a film studio. Il Papavero ("The Poppy") is an obligatory stop, if only for its Campanian gastronomic excellence. The cuisine of the young Fabio Pesticcio is defined as a combination of local produce and modern techniques. The products of Cilento and the Gulf of Salerno are worked with finesse and precision to create beautiful paintings on the plates.

A recent and very welcoming address, where the young chef Marco works with excellent products, mostly from zero mileage. Traditional regional cuisine, tasty and copious. As a starter, opt for the assortment of antipasti to share, which could almost be enough for a meal. Perfectly cooked meats and typical good primi, such as pasta with chickpeas or tomato sauce. The unusual part is the "water and wine taps": take your glass and choose!

The regulars' meeting place! Here, no map, the boss announces his preparations for the day. Atmosphere of a neighbourhood canteen. Traditional and tasty dishes, served in very generous portions, such as the pasta allagenovese (a meat and onion-based sauce simmered for hours) and the polpette al sugo (meatballs in tomato sauce). Culinary specialities are served throughout the year to accompany the festivities: lasagna napoletana during Carnival or minestra maritata di Natale at Christmas. Excellent value for money.

Located in the modern part of the city centre, this restaurant offers a wide range of dishes, from fish to meat to pizza. For starters, have a plate of cold cuts, cheese and grilled vegetables, or the homemade pasta (cavatielli, fusilli), with al ragù or seafood sauce. For the main course, you must try their speciality of buffalo meat, which is only found in this area. The room is spacious and welcoming, and the terrace is very pleasant. So tonight, will it be meat or fish?