Naples cooks with the produce of its hinterland: San Marzano tomatoes from the Agro Sarnese-Nocerino, pasta from Gragnano, buffalo mozzarella from the plains around Caserta and Paestum, …
Naples cooks with the produce of its hinterland: San Marzano tomatoes from the Agro Sarnese-Nocerino, pasta from Gragnano, buffalo mozzarella from the plains around Caserta and Paestum, lemons from Sorrento and the Amalfi Coast. From these come ragù napoletano, a meat sauce braised for hours for Sunday lunch, pasta alla genovese with onions and beef, or pasta e patate with provola. Babà and sfogliatella round things off.
Haute cuisine is spread around the whole bay: hotel restaurants above the gulf in Naples, starred restaurants on the Sorrento peninsula, restaurants in Amalfi, Positano, Ravello and on Capri. Many addresses on the coast are seasonal, opening roughly from April to October; in high summer the terraces are booked up early. The winding coast road takes time: if you want to combine several places, plan generously or take the boat.
Tip: In season, ferries and fast boats run between Naples, Sorrento, Positano, Amalfi and Capri; for the return journey after dinner, check the last departure or plan for a taxi.
On the roof of the Grand Hotel Parker’s: Campanian cooking with French and Japanese accents, looking out over the gulf and Vesuvius.
The Iaccarino family’s restaurant on the ridge between the gulfs of Naples and Salerno, with its own organic farm facing Capri.
In Amalfi since 1959 and, by its own account, the first starred restaurant in southern Italy: fish, Amalfi lemons and a cellar full of rarities.
A Neapolitan institution near the main station since 1943: the city’s classic cooking, now in the hands of the younger generation.
Information as of October 2026. Please check opening times and reservations directly with the restaurant.
