The best Italian pizzerias and restaurants Naples

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.

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.

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.

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!

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 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.

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!).

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.

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.

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.

Interesting for the terrace that overlooks a small square that is always very lively, next to the church of Sant'Angelo a Nilo. The pizzas are very good and offer various toppings, from the classic margherita to the pizza with zucchini flowers and ricotta filled crust, certainly unorthodox in terms of tradition, but so appetizing! In addition to the pizzas, there are various typical desserts such as lemon pie, babà or pastiera napoletana.

In addition to the traditional pizzas, the hotel is truly proud of Neapolitan cuisine. On 2 levels, murals at an extra cost in the lower room, you get very well with a cheap menu.

A real little favourite for this trattoria in the Spanish districts. Via Roma, the vico della Tofa, you go up will be welcomed by the owner. Here, the sober and elegant is combined with delicious cuisine, at low prices and the generous portions. Keep a little space for a glass of limoncello.

Brick walls, wooden tiles and chairs: Here are the emblematic elements of a true Italian trattoria. This establishment is among the recognized addresses in the city. Its strategic location and its very correct kitchen are the reasons for this success.

This pizzeria was founded by Ernesto Cacialli, former pizzaiolo at Di Matteo (also in via Tribunali), who was visited by George Clinton, who was in Naples for the G7 in 1994. He named his pizzeria "Il Pizzaiolo del Presidente" in memory of his illustrious guest. Inside, you'll find various rooms decorated with photos, one of which is located in a vaulted cellar. Very relaxed service and excellent pizzas. Forget the menu, do as the Neapolitans do and have a margherita or quattrogusti with a beer.

The Neapolitan institution Al 53 can sometimes suffer from its success by delivering an uneven cuisine and below its reputation. On good days, on the other hand, you will enjoy generous land and sea antipasti, grilled fish dishes, spaghetti alle vongole and other specialities of the Parthenopoean tradition, to be accompanied, for example, by a bottle of local wine. A pleasant terrace in a corner of Piazza Dante, where you can enjoy the perpetual animation that inhabits this pretty square.

Next to the bell tower of the Basilica of Santa Chiara. Founded in 1922 by a certain Luigi Lombardi, this historic pizzeria, although very busy, does not have the same crowds as its counterparts in Via Tribunali. If the long lines in front of Sorbillo and Di Matteo's pizzerias put you off, sit down here: the traditional Neapolitan pizzas, of similar quality, are excellent and topped with quality products. The menu also includes antipasti, pasta dishes and excellent meat and fish dishes.

In the panorama of Neapolitan pizzerias of international renown, Ciro Salvo's pizzeria, 50 Kalò, has earned a good reputation. Just look at the crowd of customers waiting on the sidewalk! You give your name at the entrance and wait to be called when a table becomes available. If the pizzas are generous while remaining very digestible, the address is also distinguished by the quality of the ingredients of the topping: these are scrupulously selected, with a card which evolves with the seasons.

A real neighborhood trattoria, family-run and popular, located at the corner of a street where tourists never venture, which makes it a confidential address known only to Neapolitans. There is nothing elaborate here, just simple and good food that still has a few good surprises in store, such as the artichoke braised as an antipasto and the polipetto affogato as a main course (octopus simmered in a tomato sauce with red wine). Some evenings, the trattoria comes alive with traditional Italian songs played by a musician.

A charming location in Naples for this restaurant in Castel dell'Ovo, which boasts a long history in the restaurant business, dating back to 1930. The restaurant's reputation is well established, and the owner has succeeded in personalizing this welcoming, well-kept and elegant establishment with its pretty terrace overlooking the small tourist port. An ideal place to enjoy a variety of fried dishes and pizzas, but above all to discover the Neapolitan culinary tradition. Well-presented, well-balanced dishes that highlight the elaboration of raw materials.

At this address, located in Naples' salon (Chiaia district), a stone's throw from the via Partenope Croisette, the atmosphere is elegant and informal. An invitation to discover Neapolitan cuisine based on creativity, balance and innovation. Dishes with delicate, well-defined aromas are presented to perfection. A contemporary cuisine that focuses above all on the quality and freshness of its raw materials. Also renowned for its cocktails.