Don Alfonso 1890
The Iaccarino family’s restaurant on the ridge between the gulfs of Naples and Salerno, with its own organic farm facing Capri.

On the roof of the Grand Hotel Parker’s: Campanian cooking with French and Japanese accents, looking out over the gulf and Vesuvius.
Guide MICHELIN Italia 2026: two stars; Wine Spectator Best of Award of Excellence 2026
George is on the top floor of the Grand Hotel Parker’s on Corso Vittorio Emanuele, above Chiaia. The Guide MICHELIN calls Parker’s the oldest hotel in Naples; from the terrace the view stretches across the gulf to Vesuvius, especially impressive at sunset. Head chef Domenico Candela has made George the first restaurant in the city of Naples with two Michelin stars; it is a member of Relais & Châteaux.
Candela’s cooking is rooted in Campania and takes on French and Japanese influences. There are two tasting menus: ‘Since 2018’ with the chef’s signature dishes and ‘Viaggio goloso’, which follows the seasons; alternatively, individual dishes can be combined. The best-known dish is ‘Pomod’oro’, a modern tomato pasta made with seven Campanian tomato varieties. George suits an evening for two or a special occasion with a view across the bay.
Good to know: Dinner only, Tuesday to Saturday; closed on Sunday and Monday. If you want to see the sunset from the terrace, book early.
Volcanic soils, sea and lemon groves: Campanian cooking lives off tomatoes, buffalo mozzarella, dried pasta from Gragnano and seafood. Naples is considered the home of pizza, while the Amalfi Coast and the islands stand for light, Mediterranean fish cooking.
Typical wines: Taurasi DOCG, Fiano di Avellino DOCG, Greco di Tufo DOCG
More about Campania · Compose a menu in the style of CampaniaInformation checked in October 2026 against the sources listed; the editors have not tested the restaurant. Photos on this page are illustrations and do not show the restaurant.
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.