Côte Amalfitaine

An address which seems to make task in a city which always remained faithful to its traditions: born from the idea of its creative young people to open a corner of America on the Mediterranean coast, here a pub which proposes burgers original and well done, with the required ingredients and the interesting combinations. The decor is rather impersonal and simple, but warm welcome of the waiters is sufficient to make the place very pleasant. The hops lovers will find their happiness here: Italian good beers with pressure (Peroni Gran Riserva and Peroni Rossa) and full choice of artisanal beers out of bottle.

Gastronomic restaurant run by four brothers who share the kitchen, the dining room and the wine cellar. Refined and creative, the cuisine offers a fine balance of flavours and textures: the finesse of the seafood is enhanced by the sweet acidity of a citrus fruit or the fruity bitterness of an olive oil, the delicate flesh of a fish is combined with a crispy crumble or a mousseline. Attentive service and homemade digestif served on the terrace overlooking the sea.

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.

Fine cuisine with excellent meat. Several rooms allow those who wish to be a little isolated. In summer, the terrace adds a little character to the building.

The restaurant is run by a cooperative of fishermen from Marina Grande. It's a casual place to eat, with small tables covered with checkered tablecloths, facing the port and in a relaxed atmosphere. On the menu, the fresh fish of the day cooked simply: fried anchovies, grilled fish and seafood pasta, which you can accompany with a glass of fresh falanghina. A warm family welcome. O'Puledrone also organizes sea trips with the fishermen followed by the tasting of the fruits of the catch in the restaurant.

The great-grandmother of Gennaro and Luciano, the current owners, started the restaurant over 90 years ago. Since then, like many Italian businesses, it has remained a family business. The pretty terrace overlooking the beach of Marina Grande and the breathtaking view of the bay of Sorrento still appeal to gourmets. The cuisine, mainly composed of fish and seafood, is always very fresh, depending on the day's arrival. A warm welcome from Gennaro who is also a sommelier and will advise you on the best local wines.

One of the first vegetarian restaurants in Naples, open for more than twenty years. It is located at the end of a small inner courtyard, in a discreet corner of Piazza Bellini. It serves macrobiotic dishes, based on organic products. On the menu are colourful antipasti, fried foods and legumes, vegetable risottos, seitan and tofu chops, but also cheese platters and mozzarella di bufala. A healthy and dietetic address.

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.

Vegan cuisine in a street food version. Every day, a new menu is written on the big board: legumes are in good place, as well as cereals such as millet and spelt, all served with seasonal vegetables and vegetable sauces. Several formulas allow you to taste the different preparations. You can also compose your own panino by choosing from the menu among the corn patties and the seitan and tofu burgers. Fiber and vitamins for a change from pizza and deep-fried cones!