A Neapolitan institution near the main station since 1943: the city’s classic cooking, now in the hands of the younger generation.
50 Top Italy 2026: no. 8 in the ‘Trattorie e Bistrò moderni’ category
Mimì alla Ferrovia is, as the name says, by the railway station: on Via Alfonso d’Aragona, a few minutes’ walk from Napoli Centrale and Piazza Garibaldi. Neapolitan tradition has been cultivated here since 1943. Today the cousins Michele and Michele Giugliano run the restaurant, and in the kitchen is Salvatore Giugliano, born in 1991, who began his career in starred kitchens. In the ‘Trattorie e Bistrò moderni’ category of 50 Top Italy 2026, Mimì takes eighth place.
The menu features the cooking of the city: octopus salad, ravioli with sea bass, mixed grill platters, at Easter the tortano, a filled yeast ring, and to finish, babà with cream. Mimì is not an address for tasting menus but for a generous lunch or dinner in a restaurant with history, convenient before or after a train journey too. If you want to get to know Naples beyond its pizzerias, this is a good introduction to the city’s trattoria culture.
Good to know: Parties of one to three without reservation, seated on arrival or via the waiting list; parties of four or more should book online or by phone.
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.
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