The best restaurants Naples

In front of the sea, along the promenade, it is a restaurant that moves. The modern decoration made of red and blue, mosaics and huge pillars makes it a trendy place. Football lovers find themselves there, as the establishment shows all the champions League games on its giant screen. Otherwise it's the music that attracts the customer, the trendy place turns fast into a bar in the evening.

This restaurant, with black and white tones to the image of the many photos set on the walls, is a good option at noon to enjoy the natural frame without breaking its tirelire. The terrace allows you to enjoy the Gulf and the heights of Naples. Nice welcome.

Inventive and fine, the Mediterranean cuisine of chef Domenico Candela enchants. His restaurant on the 6th floor of Grand Hotel Parker's offers a very chic and exclusive setting. The terrace in particular has a sumptuous view. Undoubtedly the most sought-after in the city, a small bar offers a wide choice of cigars. The service is courteous, elegant and discreet. In the evening, when the glow of the candles adds to the lights of Naples, it is hard to find a more romantic place. An address not to be missed for an exceptional moment.

A little bit of China just a few steps from the station. The staff were very friendly and helpful. The restaurant is frequented by the local Chinese diaspora and the Neapolitan. The decoration is typical of the dragon country, lantern, gold dragon, screen and carved wood. The room is vast and Chinese staff sometimes have difficulty speaking even in Italian. The service is, once the order is included, effective and fast.

In an alley near Santa Maria la Nova. To change a little of Mediterranean flavours, a good address of Chinese Cuisine imported from the Shanghai region. Rich and frankly cheap. A slightly kitsch frame to the image of most Chinese restaurants in Europe.

A cult place because it was from the window of this restaurant that Caroline leaned over to hear her lover serenade her. The romantic story of this impossible love was set to music and lyrics by Salvatore Di Giacomo. His song La fenestrella has become a classic in the Neapolitan repertoire. Another classic of the place is the linguine with gurnard and cherry tomatoes. In the evening, the terrace overlooking the sea is most romantic, with candlelight and the sound of the waves crashing against the rocks.

Opened for 18 years, the family owner of the premises offers typical Neapolitan cuisine with excellent stew.

Wine display from all over Italy also explicit. It's a great place to stay.

Locanda di Gaia is a brand new Restaurant Lounge, not far from the restaurants and pizzerias of Via dei Tribunali. A discreet place to the enigmatic staircase that goes down to the restaurant. Refined atmosphere, design furniture, like the bar wall, where the curious will enjoy reading maxims or verses, in a cosy musical atmosphere. Cheerful paintings animate the walls on the restaurant side and contrast with the black and white posters of the 50 s, side-by-side. Start with a Happy Hour aperitif composed of local crostini and gueules reviewed by Luca, the current owner. Then install yourself at the restaurant: Luca puts all his know-how and creativity in a quality kitchen, whose products sometimes have an unexpected origin: the patanegra pig comes from a region of Spain where the animals feed exclusively on acorns, chianino beef comes from the Maremma, in Tuscany, tuna comes from the vast Sardinia, Carloforte and the sheep come from the Shetland Islands! The cellar has over 150 labels. The result must not be missed under any pretext!

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.

Gino Sorbillo, a master of traditional pizza, is part of the conquest of the world of Neapolitan friteries with this new type of street food. The recipe for success: organic flour and 7 quality ingredients, such as the ricotta di bufala, the tomato of San Marzano, sausage or black pepper. To the brave, Zia Esterina's heirs offer a "secret" version, to taste without asking questions. You will not be disappointed…

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.

Environmental responsibility and healthy food go hand in hand at O'Grin, which offers only vegan recipes made with organic products. Decoration and vocation are in perfect harmony in this fast-food restaurant in the heart of the university district: everything is green, of course! The menu changes regularly according to the seasonality of the products and proposes for example a squash gratin, an escarole pizza or a spelt salad. Very popular with students and curious tourists. Some tables to eat on the spot.

This sign with its rural decoration is dedicated to the white gold of Campania: the mozzarella di bufala. We were a little afraid of the resto-concept; in the end, it is rather a good surprise. The mozzarella comes from an azienda in the region of Caserta and the arrivals are daily. It is available in various recipes, from the starter to the dessert, from the classic caprese salad to the bocconcini plate of mozzarella, green apple and pesto, or to the tartar of tuna, mozzarella and lemon from Sorrento. For dessert, excellent cheesecake with ricotta di bufala.

Beautiful vaulted room in blue tones to exalt the only protagonist on the menu of this restaurant: the baccalà (cod). Neapolitans are crazy about it but often ignore all its secrets, which is why Baccalaria has made it its mission to make people discover the thousand facets of this product. So dare to try the delicious cod brandade or parmigiana with aubergines, and let Vincenzo, the chef, tell you the story behind each combination of flavours. The only drawback: the portions are rather light and the addition sometimes salty.

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.

Naples' historic pizzeria, famous for its pizzaiolo Raffaele Esposito, who, in 1889, went to the palace to prepare pizzas for the sovereigns of Italy visiting Naples, and named the pizza margherita in honor of Queen Margaret of Savoy. A commemorative plaque on the façade is a reminder of the event! You can enjoy a margherita pizza here with a certain emotion, as if you were visiting a relic. However, prices are still a little higher than elsewhere, although the quality is not that much better.

Located in the Chiaia district, away from the hustle and bustle of the movida nightlife, Taverna stands out for its elegance and innovative cuisine for gourmets. Firmly rooted in its terroir, it brilliantly revisits Neapolitan tradition. Most of the ingredients are sourced from the owner's own farm, as well as from the day's catch. Upon entering the restaurant, the pleasant surprise is to discover the kitchen on view, where the staff are busy preparing the dishes. Discover a culinary journey through Neapolitan flavors.

This tapas bar opens out onto an engaging terrace in Piazza San Domenico Maggiore, one of the most beautiful squares in Naples. In this exceptional setting, in the sun or in the shade of the umbrellas, you can quietly observe the bustle of the historic centre while enjoying a cocktail or a glass of wine accompanied by good little snacks: cheeses, anchovies, grilled vegetables, olives in oil, mozzarella di bufala... Don't miss out on the house speciality, the prestigious Iberian ham, sliced on the fly!

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.

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.

Pleasant and very young. Wide choice of very generous and original toast, there is something for everyone: salted meats and vegetables, vegetarian, diet, and sweet for gourmets. An original idea that justifies the success of this novelty in the heart of the chic district of the city.

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/>

A small canteen with an inimitable cachet, which delights tourists and locals alike with its delicious typical Neapolitan food and very affordable prices. Pasta dishes, grilled fish, eggplant parmigiana , stuffed peppers, everything is cooked with love and respect for the popular tradition and served with a smile. Some good bottles of Campania wines at democratic prices. A good trattoria, but one that has to be earned: sometimes you have to be patient before a table becomes free.

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.

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.

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.

The restaurant is located on the roof of a historic building from the Fascist era, a surprising position that allows you to dominate the surroundings. A real little marvel in the summertime for an aperitif or a romantic dinner. The menu offers recipes of Neapolitan origin that respect the local tradition, revisited by the chef to offer a culinary journey where the aromas and flavours will undoubtedly seduce the most delicate palates. Local produce, a well-stocked cellar, home-made bread and pasta... an address to discover!

Famous for its tight pricing and for hosting former US President Bill Clinton, who visited Naples on the occasion of the G7 in 1994. Di Matteo is one of Naples' historic pizzerias, in operation since 1936. Its Spartan setting is somewhat reminiscent of traditional canteens. The pizzas are excellent and the establishment also specialises in fried food: vegetable fritters and arancini (rice balls) cooked in boiling oil are a real treat! The service is fast, even a little rushed when the line is long on the street.

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!

Ciro Oliva is a^fourth generation pizza maker in the popular Sanità neighborhood. His grandmother, Concettina, used to treat the locals to the pizzas she sold in front of her house. Since then, the family business has grown and welcomes pizza lovers of all kinds. On the menu: classic pizzas such as the margherita, fried pizzas or the Concettina pizza, made with three different toppings.

A young and fun restaurant in the evening, held by a globe trotter. Raphaël travelled extensively, but his preferred destination remains the Caribbean. From time to time he organizes evenings where he mixes the music and Brazilian rhythms. But most of the time the restaurant is quiet. The room is without great relief, if it is its old TV and the flags of all the countries visited by the site manager. Outside the terrace you can enjoy the sea. The house specialty is the linguines to the lobster. A place where you don't take your head, in the relaxed atmosphere.

On the 9 th floor of the hotel, the exceptional panorama from the inner room or the beautiful terrace overlooks the Gulf of Naples, Mount Vesuvius, the Castel dell'Ovo and Capri. One of the most elegant places in the city for excellent cuisine. 16 € the different entries, from 14 € to 20 € pasta, from 18 € to 46 € for meat, from 18 € to 40 € for fish.

The hotel is also close to the port of Castel and the surrounding area. A little less popular and perhaps a little more chic. Good traditional cuisine with excellent seafood in Risotto. Note the ceiling in moulding very… Neapolitan.

It is one of the many pizzerias that line via dei Tribunali, sometimes humorously renamed "via della Pizza". The menu offers a choice of thirty-nine different pizzas, topped with quality ingredients and served with a rare kindness (except perhaps on busy days...). The "I Decumani" pizza is the must of the house: the simple fact of reading the ingredients is a delight! A very correct address with a very good quality/price ratio. The caramel cream is delicious and the panna cotta is a pride of the chef.

Located on one of the most lively squares in the city, the tavern mainly welcomes a young clientele without giving up any kind of trend. A typical kitchen on 2 floors (terrace also available year round) for excellent value for money. . and pizza very successful.

Incredible but good! A real fast conso on the Neapolitan! Before taking the boat for the islands, not far from Via de Gasperi, stop in this calda tavola, before 13 p. m. to avoid the tail of the neighborhood and port employees. You choose your menu and you pay the cash first. Once the tray is filled, then we consume in the room: high stools along counters lined two to two for fast consumption. If you prefer, there are pizzas and hot dishes. The staff were very friendly and helpful. Note: cake - in French in the menu - based on potato: 3 €, babà: hot salted salt from ham: 2 €, or the salad braccio di ferro with raw spinach, - translated "Popeye" in Italian -, and so many other Neapolitan specialities from 3 € to 4,50 €.

In the main shopping street of Naples, almost in the middle of it, this very class cafe offers ice and pastries. But if we have chosen it, it is for his tavola tavola at noon. Once again, prices of this type of restaurant are of prime choice. The room is on the floor, quite spacious, some tables offer a reduced view on via Toledo.

There is no indication that at the rear of this small coffee-baked café there is a spacious terrace located under a tarpaulin on a street adjacent to the gallery. The place is very popular at noon at a time when self-service is open. Various Italian dishes are available, a choice of pasta with various sauces, yaourts, entries… all the ingredients are there to make a complete meal. Just after the men's Barbaros store, this calda tavola is the best place to make savings at midday in this area.

A good start for the always kind welcome. Indulge in delicious hot or cold antipasti and soignés piatti. If you still have room for dessert, you are advised the chocolate fondue: irresistible.

Naples photos from the early th century will help slow digestion. At the time, scooters and cars had not yet invaded the streets…

A resolutely modern frame and connected to 2 levels with a slightly trendy trend in the background. White and bright lighting. The hotel also offers a menu of 9 € for a-year-old clientele. The putipu, history of perfecting its culture (!), is an instrument of Neapolitan music (crate-drum).

If the frame doesn't hold attention especially, the dishes are very correct. Excellent octopus salad and good pizzas. On Sunday, families, a little like a ritual, come together around a meal.

Typiquement typically Neapolitan, away from the agitation of Via Toledo on the small Serao square, held and animated by the entire family: father, mother and son. The housewife, sure of his fact, installs himself at your table and announces the menu aloud. Clients are getting around 13 h 30. No music, no frills, just an excellent welcome and dishes always worked carefully. Try gnocchis if they are on the map.

High ceiling, yellow colour dominant and vast frescoes representing the world of spectacle and old Naples. Reasonable prices for a very good kitchen. This is also a perfect home.

Young and trendy clientele for an establishment located in one of the most elegant streets of Naples. Wide choice of pizzas, each one as good as the next, with a special mention for the montanara . The Mattozzialso serves some of the classics of Neapolitan cuisine: pasta alla genovese and alla nerano, sausage and friarielli, and the traditional fried foods that most pizzerias offer. For a break before or after shopping.