A historic and elegant restaurant on via Caracciolo, which offers fish and seafood cuisine, as well as pizzas and pasta, with tables positioned on a terrace overlooking the sea. The dishes, prepared with fresh, high-quality products, are accompanied by a carefully-chosen and up-to-date wine list. Its strategic position is ideal for those who want to savour good food while enjoying the fantastic panorama of the Gulf of Naples. A luxury accessible to all: still today, after so many years, this is recognised as one of the best restaurants in the city. In the kitchen is chef Francesco Paduano.

Mimi is a famous restaurant in the city centre, next to Domus and  just a few steps from the train station: it is a haven of flavours to share in a warm atmosphere, which will make you feel right at home. Since 1943 its clients have enjoyed the best of the Neapolitan gastronomic tradition, simple dishes made according to ancient recipes handed down for 4 generations. Alongside timeless recipes such as stuffed peppers, aubergine parmigiana and candele pasta alla genovese – a slow-cooked meat and onion sauce – you can also enjoy modern, elegant dishes, such as red prawn tartare with yogurt sauce and mandarin gel. The love for traditional cuisine, the careful selection of raw materials and the detailed attention in the preparation of the dishes remain the cardinal principles that make its clients return. Unmissable. In the kitchen is chef Salvatore Giugliano.

A one Michelin star restaurant, George is the story of a homecoming: Chef Domenico Candela returned to his native Naples after years of experience in famous restaurants, especially in France. The cuisine marries local products, such as the authencity of tomatoes joining the exhilarating scent of basil. Recipes from Campania are revisited with the techniques and rigour learned from his experience in France, starting with the skilful use of sauces and condiments. But the final touch comes from the Gulf itself: a breathtaking view of the city, Vesuvius, the Sorrento peninsula and Capri. Whether on the terrace or dining inside enjoying the restaurant’s contemporary maritime decor, professional and friendly waiters serves the chef’s dishes, proudly from Campania, albeit in their modern interpretations.

Much more than a simple pizzeria, this is a refined restaurant and cocktail bar, located in the Chiaia district, one of the most elegant areas in the city. This restaurant, part of the Rossopomodoro group, is noted not only for its high-quality dishes, but above all for the beauty of its room, full of works by some of the best contemporary photographers and the garden of the monumental Palazzo Nunziante, designed by the architect Errico Alvino in 1855. Alongside the classic and gourmet pizzas, there are traditional dishes revisited in a modern key such as sea bream carpaccio on a tartare of nectarine, cacio pepe and pick prawns and the Scarpariello tomato sauce. And the oven in which the pizzas are cooked is noteworthy: it was made by the famous Neapolitan jeweller Ventrella and is topped by the iconic figure of San Gennaro, patron saint of the city. In the kitchen is chef Antonio Sorrentino.

In the heart of Naples, a few steps from the central station, lies this temple to salt cod and stockfish which offers a menu entirely based on these ingredients. The rich menu includes raw and grilled options, classic salt cod dishes such as spaghettoni with 4 tomatoes and cod, tonnarelli cacio e pepe, salt cod and citrus fruits, fried salt cod croquettes to be dipped in an aromatic soffritto sauce as well as fusion dishes that mix tradition, the territory, and inspiration from all over the world. A well-chosen wine list with a good selection of Campania wines accompanies the dishes. In the kitchen is chef Antonio Russo.

Seafood specialties to be enjoyed in an elegant restaurant with an amazing position overlooking the coast. The breathtaking view of the gulf gives clients the impression of eating directly on the blue sea. Baia Marinella offers traditional seafood cuisine, using simple and high quality raw materials, to create innovative and elegant dishes, enhancing every aspect of the local seafood and fish. Enjoy an aperitif in the lounge bar before sampling the elegant Mediterranean seafood the restaurant is famed for. Signature dishes on the menu are: gourmet seafood salad, smoked tuna, swordfish and salmon, spaghetti with sea urchins and the spaghetti with clams and crumbled tarallo crackers. Baia Marinella also hosts a sun lounge with direct access to the sea. In the kitchen is chef Marco Musto.

On the hill of Posillipo, facing Bagnoli and beyond the Campi Flegrei and Mount di Procida, is the Riserva Rooftop. Enjoy your visit here by sipping an aperitif on the terrace, enjoying a unique and evocative view, and then linger over dinner in the elegant restaurant with contemporary decor. The cuisine is mainly focused on the highest quality cuts of meat, such as the Danish t-bone aged 45 days, cooked over the embers on an open grill. The kitchen offers great dishes inspired by local traditions, that are interpreted in a modern key such as steamed bao stuffed with pulled pork (the America dish from North Carolina: rubbed pork shoulder slowly cooked on the barbecue), broccoli and mustard and honey sauce, scarpariello sauce, low-temperature cooked egg with bread cream, broccoli and truffle. And you can end the evening with one of the delicious cocktails prepared for you by the barmen. In the kitchen is chef Salvatore Incoronato.

On the Riviera di Chiaia, opposite the Villa Comunale and a few steps from the sea, this small restaurant offers a rich and varied menu. Healthy and creative dishes using spices, aromatic herbs, seasonal vegetables and the catch of the day, offer an interesting taste experience to discover the ancient flavours of the local cuisine. Each course uses traditional local ingredients respecting their seasonality, and the most modern gastronomic techniques. This is Mediterranean cuisine, prepared with genuine products, with raw materials coming directly from the restaurant owner’s farm. The philosophy behind the restaurant is to rediscover traditional dishes and ingredients from Campania. Among the recipes on offer are a soft bean dish flavoured with the scent of the sea, squid tagliatelle and torzella (a type of cabbage) from the vegetable garden, Gragnano linguine with lupini clams and bottarga emulsion and fried fish from the Gulf of Naples with a daily selection of fish products. In the kitchen is chef Viviana Marrocoli.

Truly one-of-a-kind, a restaurant featuring the majestic Mozzarella di Bufala DOP as the star of its dishes together with other dairy products from the area. Creativity and skill, firmly rooted in traditions but a keen eye for new trends give life to a gastronomic offer that evryone can enjoy. Start with delicious appetizers such as the classic mozzarella in carrozza, fried ricotta and mozzarella parmigiana, before sampling first courses such as pasta and potatoes with mozzarella and ending with classic desserts such as cheesecake. A menu completely focused on dairy products and all the different ways they can be cooked.

In the historic centre of Naples, just off the decumano inferiore, known as Spaccanapoli, this little restaurant has a welcoming and evocative atmosphere. Stone walls and a large collection of Pulcinella puppets will welcome you to savour the treats of a cuisine strongly focused on traditional Neapolitan dishes, both from the land and sea, such as risotto alla pescatora, mezzani alla genovese – slow-cooked meat and onion sauce, octopus Luciana, sea bass fillet in a potato crust, baked baby goat with potatoes and of course a slice of the Neapolitan Easter cake pastiera to end on a sweet note. In the kitchen is chef Corrado Talamo.

The Pulcinella brand also boasts the Fiaschetteria, where a historic wine bar once stood. Today, between tradition and contemporaneity, “sips, bites and emotions are served”. Experience and tradition, to guide you in tasty food and wine journeys. Do not miss the wine tasting itineraries. Here too, inspired by the Pulcinella mask, a cultural space has been created, where folklore and Neapolitan culinary tradition come together. The origins, history and the many historical faces of the Neapolitan mask are collected together to honour and learn about the many aspects of Pulcinella, who could change clothes, features and colours, but never his rebellious spirit and his desire to say what that the people thought and could not express.

The café has been the elegant hearth of Neapolitan hospitality for 40 years; savour high quality delicacies prepared with carefully selected ingredients, where every flavour is enhanced. The café was created by the Campajola family of Neapolitan entrepreneurs, who have been involved in the world of catering for more than a century. Coffee here is a ritual, a special moment marked by an ancient liturgy, a tradition that is celebrated every day. As the great Eduardo de Filippo recited in ‘These Ghosts’ (1945), in a famous scene of coffee drunk on the balcony: “I, for example, would give up everything, except for this cup of coffee, taken quietly here, outside on the balcony, after that hour of sleep that one has after eating”. At the Gran Caffè La Caffettiera, coffee is offered in different forms, from a simple expresso to cocktails, starring in savoury dishes and desserts.