Restaurants cuisine du monde Campania

The panoramic terrace of this restaurant, located on theArco Naturale path, is undoubtedly its greatest asset. In a dominant position facing the sea, you can even see the coasts of Salerno and Calabria in good weather. The warmth of the welcome and the reasonable prices in relation to the quality of the cuisine, simple and honest, are also worth mentioning. The menu offers classic dishes: platters of mozzarella and cold cuts, pasta with tomato and seafood, grilled swordfish, ravioli alla caprese... A good address away from the city centre.

Housed in a 14th century building, the establishment has always been a good address since its foundation in 1937 by Tonino Arbace. It is still run by the Arbace family, who want to honour the island's hospitality and know-how. Good local cuisine with Mediterranean and maritime flavours. Some specialities such as the home-made pasta casserole with seafood or the ravioli alla caprese. A welcoming vaulted room, whitewashed and decorated with wine flasks and family photos.

One of the most renowned restaurants in the area, in operation since 1986. The restaurant's watchword is fresh fish, cooked without any artificial ingredients to enhance its delicate taste without masking it with an abundance of condiments. The plates of antipasti from the sea, elegant and colourful, offer an appetizing start. Special mention for the scialatielli con vongole e frutti di mare,served in ceramic plates. Intimate setting in the room covered by a white vault, with subdued lights.

The Tandem restaurant is entirely dedicated to one of Naples' specialties: ragù napoletano. This is a sauce based on pieces of beef and pork simmered for hours in tomato sauce and herbs (not to be confused with our Bolognese sauce, in which the meat is minced). Ragù can be served with various types of pasta (preferably short-cut pasta such as ziti or rigatoni) or scarpetta-style, i.e. presented in a bowl in which bread is greedily dipped. Vegetarian and gluten-free dishes are also available.

Before it was a little bistro where the painters and artists of the city came to discuss. The room purchased and renovated by Bendji is now home to a restaurant. The stunning view over the city from the terrace is a trap on its own. Inside, the decoration is simple and modern, and light lighting highlights the clear yellow of walls. On the floor on the small balconies, three «honeymoon» tables offer the same view as the terrace. Typical food in the region is good. It is best to reserve its table in season, especially for tables on the floor balconies. Good choice of wines from the region and all Italy. Finally, during the day, the place is still a bistro, as in its early hours.

One of the many trattorie in the historic centre, opposite Napoli Sotterranea. The address has become quite touristy, but it still welcomes the regulars of the area and has maintained a very good quality-price ratio. Its typical Neapolitan cuisine is simple, authentic and flavourful, with good local products. The chef's speciality is the fillet of beef with parmesan, rocket and cherry tomatoes. Efficient service and attentive staff.

This small restaurant offers a mix of typical Mediterranean dishes and Neapolitan specialities, using only fresh and good quality products. Most of the recipes are based on octopus: grilled, in salads, in pasta sauce and even in a salted sfogliatella ! With a fresh white wine from the region, it's a treat! Strategic location, ideal after a walk along the sea. Nice setting and, to quote the owner, "the bill is small, like the restaurant"!

Right next to Piazza Vanvitelli, this small restaurant offers a rather varied menu, with rather classic but well executed land and seafood dishes: grilled meat, seafood pasta, antipasti and fried food. The pizzas, prepared in the pure Neapolitan tradition, are excellent. Finally, the restaurant offers a very interesting formula at lunchtime: a complete meal, to be chosen among the daily dishes, all at a good quality-price ratio. Ideal for a break between a visit to the Royal Palace and a walk in the city centre.

Franca and Antonio, the charming owners of La Pergola, take turns in the kitchen and in the dining room to introduce the flavours of the land. Gesualdo has always been a land of vegetable gardens, and the vegetables are used in the composition of the traditional Irish dishes, magnified by modern and original touches. The meats are just as tasty: the veal carpaccio with black truffle and the leg of lamb cooked in hay are a delight! A fine selection of cheeses: this is an opportunity to taste the rare and prized pecorino di Carmasciano.

A basic room, long wooden tables, the untimely hum of a fridge and a handwritten and photocopied map: it is true that one feels a bit like in a den of brigands or old sea dogs, except that the welcome is jovial and that there is a friendly neighbourhood atmosphere. The address attracts both locals and tourists who come to this quiet little street. The menu is simple and homely with, for example, baccalà alla bolognese and octopus in tomato sauce

Il Focolare is a family story, the d'Ambra family, very attached to its land. The grandfather already cultivated the vineyard in the 1930s and was the biggest wine exporter in Ischia. In 1991, the trattoria was born, which occupies the whole family, a real crew, as they define themselves. The boys are in the kitchen, under the critical eye of the mamma, and Antonella advises the best wines to accompany the meal. On the plate, typical ischiote preparations cooked with the products of the island and flavoured with wild herbs.

Without a doubt, the most beautiful terrace in Pisciotta, overlooking the sea of olive trees that runs down the slope of the promontory to the Gulf of Palinuro and its clear waters. To accompany this spectacle, an honest and unpretentious Cilento cuisine, carefully prepared and presented in colourful and appetizing plates. Good local products, which can be appreciated in the assortment of land and sea antipasti. The seafood pasta or the anchovy sauce are very well done, coated with a tasty and fragrant juice.

Restaurant born from the passion of two brothers for their territory, for the abundance and quality of its raw materials. The menu is likely to vary according to the products of the market, the catch of the day, the seasons. Because here, we only want to serve local and fresh products. The olive oil is home-made and the pasta is hand-made. The cuisine, faithful to the Cilento tradition, is enhanced by a touch of fantasy and modernity. To top it all off, there is a large panoramic terrace to enjoy the sunset over the sea.

The chef of Osteria 1861, Antonio Tafuro, has acquired a solid experience in Italian and Swiss starred restaurants. It is in the warm room with its stone walls and wooden beam ceilings that he expresses his technical virtuosity, always respecting the product and without losing sight of the culinary tradition of Cilento. Carpaccio of buffalo, homemade ravioli with eggplant and smoked scamorza, creamy seafood risotto, ricotta and white fig tartlet, each dish flatters the palate and the eyes. Good selection of wines.

If you get a craving while visiting the Montevergine sanctuary, head to Parthenos for some excellent Irpinian cuisine. The great antipasto, made with regional cured meats and cheeses, fritters, vegetables in oil and an invigorating chickpea and porcini soup, will satisfy any appetite. But you can also opt for a full menu, with pasta and grilled meats. For dessert, a delicious chestnut cream, to be followed by a liqueur prepared by the monks of the sanctuary.

In this intimate place with red and white walls and stone vaults, partly dug in the rock, Filomena welcomes you warmly and tells you about the dishes of the day that she prepares with love and generosity. The menu is faithful to the culinary traditions of Calitri, with a few touches of originality here and there, and the raw materials are local. A must: the cannazze of Calitri, short pasta with holes in the middle, served with a tomato sauce or al ragù. Very good home-made desserts.

The restaurant room, dug out of the tufa, was used as a stable by the Zampaglione family, a noble family of the town that occupied the palace on the upper floor. On the menu you will find hearty regional cuisine with meats and cold meats of guaranteed quality and origin from the family butchery. Typical regional pasta dishes, such as cavatelli, a short pasta made with three fingers, accompanied by al ragù sauce. Calitri's caciocavallo is also on the menu, fried in filo pastry, with honey and sesame seeds.

On Maiori's main thoroughfare, the Pineta bar had been the meeting place for locals since 1903. When it was sold in 2015 to Carlo De Filippo by its historical owners, the pressure was on! Fortunately successful bet: the Pineta 1903 is today a restaurant stamped slow food, which favors local and zero mile products: fish and seafood, tomatoes piennolo of Furore, anchovies of Cetara, cured meats from the Lattari mountains, mozzarella di bufala... Fresh homemade pasta.

Small restaurant run by Neapolitans who left the big city to settle in Sorrento and start this business with their family. The cuisine is classic and careful, with a focus on fish and seafood, but also offers a good selection of local dishes. The quality of the dishes and the reasonable prices attract not only tourists but also locals who appreciate the quietness of the small room. The wine list is correct and the prices are contained. Remember to book at lunchtime for the evening.

In Praiano, a stop at the restaurant "Il Pirata" is almost obligatory. How can you not succumb to this very special place, both for its location and its intimate atmosphere? It is both a lounge bar and a restaurant and is pleasant at any time of the day. A solarium area with a shower is available to guests. Exoticism is omnipresent: the kitchen and the bar are integrated in the cave and the tables are harmoniously distributed along the seaside promenade. Eating there to the rhythm of the surf is a strong sensation, with a guaranteed romanticism.

This osteria takes us away from Campania as it offers traditional Roman cuisine, with a focus on local products. Mainly meat, therefore, such as lamb or stewed oxtail, assorted cheeses and cold meats as antipasti, and pasta with carbonara and amatriciana, cooked with guanciale (a salting more fragrant than pancetta) as is the tradition. The service is a bit confusing but full of good will. A good alternative for those who want a change from seafood.

In operation since 1976, this restaurant of traditional Cilento cuisine is very famous. The cuisine is of high quality, made from carefully selected local and zero mile raw materials. Let yourself be tempted by one of their pumpkin antipasti, seafood pasta or fresh fish caught on the Cilento coast, and accompany your meal with one of the good local wines recommended by the sommelier. Finally, don't forget to try the excellent homemade desserts.

Close to the Pignasecca market, here is a typical little trattoria of the district, with its waxed tablecloths and its wine of the owner served with a jug. It is always crowded, it is better to book or come early enough. You will be welcomed by the owner who is always smiling and joking. Here, the menu changes every day and follows the rhythm of the seasons. The dishes are those of the tradition, a simple and tasty casalinga cuisine (like at home), served in a family atmosphere. Very good value for money.

A discreet and welcoming sign with white walls enhanced by coloured ceramic tiles. Here you can discover the dishes of the Neapolitan tradition, cooked with quality raw materials. The menu, which is regularly adapted according to the seasons and the products on the market, includes the great classics: pasta (excellent ravioli), fried dishes, eggplant parmigiana , and sometimes a few extravagances according to the chef's inspiration (cod cheesecake). Impeccable cooking of fish and meat. Good value for money.

This pizzeria is very popular with the people of Salerno and, although it is often full, it is easy to find a table. It's hard to make up one's mind when faced with the numerous suggestions of toppings that combine the best products of the region: Agerola cheeses, red and yellow piennolo tomatoes, cured meats, mozzarella di bufala, fried vegetables... It's also hard to get to the end of your plate because the pizzas are really generous! The staff are very attentive, even during the busiest hours, and the service is fast and efficient.

Zizzinella in Neapolitan dialect means carefree and lavishness of the easy life, a feeling that Gigi, the jovial and welcoming owner, wanted to recreate in this small and inviting place that offers a moment of relaxation in front of a good seafood cuisine. The menu is short, guaranteeing the freshness of the products, the plates are nicely laid out, and the culinary tradition is accompanied by some fantasy notes. Some specialities: the chef's baccalà (a cod dish) and theantipasto zizzinella in three courses.

A stilts restaurant to eat in the water delicious fish and seafood. years since Domenico was doing his business, and when it was not in Capri during the season, it was in Milan that he discolor the sea nets with his delicious sauces. The room does not pay a mine, but the nature surrounding, the beach, the Stroll sublimate everything. The larger ones have eaten here, it is a bit of the canteen of yacht owners, which places the time of a meal at Torre Saracena. So of course, it's not given, but the portions are hearty and the sight so generous.

Good little trattoria, which offers popular Neapolitan dishes. The place is mostly known to the elders and the students of the neighborhood. Sitting at the table in the small room, you see the chef at work in the open kitchen, a real show that creates a relaxed and friendly atmosphere. If the room is full, do not despair, you will have the possibility to order your eggplants to the Parmesan to take.

Small budgets will appreciate as the pizzas are generous.

The only restaurant in the Duomo square, opened since 1934, is a family business. The three Buonocore sisters and their mother manage the place seriously. The quality of the food is correct, the air-conditioned room, but the prices are a little too tourist for the location.

This trattoria- pizzeria always attracts crowds as much in the room or under the pretty arbour. The noisy sticks to the Neapolitan tradition and clashes somewhat in this very elegant neighbourhood. Cost-effectiveness.

Gourmet restaurant whose cuisine and terrace on the Vomero hill largely made the reputation. The ingredients are always fresh and the ingredients chosen according to the season. The house specialty, seafood spaghetti, is found alongside a wide choice of fish. Consequently salty bill. < br/>

At the top of a hill covered by the vineyards of the Tenuta Cavalier Pepe, this restaurant boasts the most beautiful panorama in the area. The place is particularly pleasant in the evening when, from the esplanade, you can enjoy a selection of antipasti, grilled meats and the estate's wines as the sun sets over the hills topped by their small villages. The restaurant is very popular and at weekends families gather here for long, happy and lively meals. It is therefore advisable to make reservations.

In front of the harbour, this retro-style restaurant is ideal for lunch before boarding the islands. Opened in 1922, it is one of the oldest addresses of the city. The service is discreet, professional and smiling. Fish specialities, but also good pasta and meat dishes.

One of the best restaurants in the area and the gastronomic address of Pompeii. The chef, Paolo Gramaglia, works in the kitchen while his wife, a professional sommelier, offers a sincere and friendly welcome and impeccable service. A wide range of refined dishes, especially based on fish and top quality products. Creative menu inspired by traditional Neapolitan recipes, and even ancient recipes from Pompeii. Nice wine list. This is the chic place where you also pay the price of prestige.

One of the most popular addresses of the moment, located on a strategic square in the city. A highly sought-after setting for this restaurant, art gallery and wine cellar, where paintings blend happily with wine displays. Lacquered wood furniture, antique mirrors, Persian rugs and white vaults form the elegant decor of the inner room, while the canteen offers a more intimate atmosphere amidst the bottles of wine. When the weather is fine, the green garden invites you to relax. On the kitchen side, tasty Campanian recipes and high quality products.

On the borgo, this small bank next to castel dell'ovo, left Montmartre of Naples. This restaurant is popular Neapolitan noon. The primary reason is that the sun is then just opposite its terrace. It then allows you to suntan eating it to excellent caponata which is, after the pizza, another speciality of the city. Formed by dry bread, bathed in oil, added to it then the inevitable mozzarella and not inevitable basil, tuna or other fish, even meat.

With its wine bottles and its piled on the impressive shelf of 3 m high, on the walls of the first room, the decor is planted. The terrace, splendid, covered with leaves and wisteria branches, is also a pleasant room. In any case, the decor of this restaurant does not fail to make you think of the wine. The bottles and the dishes are good, the service too. Good restaurant of day, less pleasant in the evening.

Situated on the heights of the municipality of Forio, this agriturismo offers a balcony on the town below and on the sea. On the menu, traditional dishes made with local and organic products: an assortment of hearty antipasti, consisting of bruschette, grilled vegetables and cheeses, excellent homemade pasta and some typical meat dishes such as quail with rosemary. The wine served is that of the estate. The structure also rents out three well-equipped apartments from 35 € per person per day.

This is one of the best restaurants in Europe in an exceptional setting. Don Alfonso's has such a reputation that every gourmet in the world visits it at least once. The philosophy of the house is based on three fundamental points: a Mediterranean base, a touch of inventiveness and products of the highest quality. The six hectares of land owned by the Alfonso family provide the olive oil, fruit and vegetables that delight the customers. Finally, the wine cellar is incredible, with the best vintages from all over the world.

This small family trattoria and pizzeria, a stone's throw from Porta Nolana, is run by the friendly Ciro. The cook, Marilena, is the granddaughter of Donato, founder of the establishment in 1956. Behind her stoves, she prepares simple dishes, cooked with care, and therefore delicious. A good quality/price ratio, ideal for small purses and for living Naples like a true Neapolitan. Enjoy also the tasting menu, which is made up of land and sea products, it is a good way to discover this land.

This somewhat hidden address at the end of the main pedestrian street of Maiori is well worth the wait for one of the tables, which are sometimes crowded during the summer. Its Mediterranean cuisine, rich in flavours, is based on traditional Amalfi recipes, combining the colours and scents of local products. Careful and appetizing plates, especially for antipasti and starters. Large choice of seafood products cooked to perfection. Friendly welcome and available waiters, quick to tell you in detail the menu of the day.

The chef of the Palazzo Caracciolo restauranthas made it his mission to offer Neapolitan cuisine reinterpreted with inventiveness and refinement. You can opt for the hazelnut-crusted baccalà with orange coulis and cocoa bean slivers, or, for dessert, the grilled baba. All dishes are served with a selection of excellent Campania wines. Finally, you will enjoy the beauty of the place, a ^16th century Renaissance cloister, lined with high arches and entirely covered by a large white veil.

Sartù is a unique dish of the Parthenopian cuisine. The origin of this name would come from the French "sur tout", because of the many ingredients that cover the rice. A little far from the lively centre of the Vomero district, this small restaurant could pass for a trattoria like the others, but it is much more than that. The tradition is enriched by the curious ideas of the young chef, the setting is always meticulous and the wine list offers only good wines from the region. Every evening, soft jazz as a backdrop.

If you've just arrived at Naples Central Station and your stomach is screaming, don't wait any longer and go to this restaurant in the station square. It may seem touristy at first, but the quality of the food, the warm welcome and the excellent value for money should be enough to convince you. To get a first impression of Neapolitan cuisine, try a good pizza made with very light dough or gnocchi with sorrentine, made with fresh tomatoes.

In the centre of Sorrento, this gastronomic restaurant in honour of Enrico Caruso (1873-1921) is lined with photos of the famous tenor from Naples, whose voice never fails to provide the background music for meals. Music and fine cuisine have always gone hand in hand. The plates are small paintings in themselves, where colours, perfumes and flavours are combined with finesse and modernity. The high-ceilinged room is a small museum of caricature. The restaurant enjoys a good reputation. The wine list is first class.

Don't let the restaurant's name suggest that it's about spreading the good word - except for good food: Simone Profeta is the chef and author of delicious culinary creations that magnify local produce. The small premises have a lot of character, with their stone vaults and rough-hewn wooden tables. Last but not least, if you're a truffle fan, ask if they've had a recent arrival: the nest of tagliolini with freshly grated white truffle before your astonished eyes is a pure marvel!

A reference in the region; when the quality requirement turns into sweet pleasure, it becomes Belvedere. Located in the Hotel Caruso, the restaurant enjoys its breathtaking view. The chef of the restaurant, the dynamic and inventive Mr Franco Luise, is inspired by the Neapolitan tradition to create dishes of which he alone is secret. The mozzarella di bufala at the base of many sauces and à la carte dishes can also be eaten in the best cheese in the region, a treat. Another treat is buffalo steaks in the tourasi, a local wine. The choice of wine is first order, the high-end service. A meal in this place is an unforgettable memory.

The trattoria opened its doors as a vineria (wine bar) in 1872. Since then, the Gemma family has considerably improved the place, making it one of the best restaurants in Amalfi. If the interior does not look like much, the dishes on the other hand are excellent: the raw materials, of local origin, are worked with finesse and the sea products, fished off the coast, are of a great freshness. A good selection of regional and Italian wines. The high terrace allows you to contemplate the animation of the main street below.