Located close to Napoli Centrale station, Gaetano Adamo is a modern Neapolitan pizzeria and restaurant that combines traditional pizza-making techniques with a contemporary approach. Founded by young pizzaiolo Gaetano Adamo, the restaurant has built a reputation for high-quality ingredients, expertly crafted doughs and authentic Neapolitan hospitality.

Alongside its acclaimed pizzas, the menu features classic Neapolitan dishes, fresh seafood and traditional pasta recipes, offering guests a genuine taste of Naples. Popular with both locals and visitors, it is an excellent choice for those seeking authentic flavours in a relaxed and welcoming setting.

Set directly on the waterfront in the prestigious Posillipo district, Palazzo Petrucci is one of Naples’ most acclaimed fine dining restaurants. Led by Chef Lino Scarallo, the restaurant is renowned for its contemporary interpretation of Neapolitan cuisine, showcasing the finest local seafood and seasonal ingredients with creativity and elegance.

With breathtaking views across the Bay of Naples towards Mount Vesuvius and Capri, Palazzo Petrucci offers a truly memorable dining experience where exceptional cuisine meets one of the city’s most spectacular seafront settings. The restaurant combines Michelin-recognised culinary excellence with warm southern Italian hospitality, making it a favourite for special occasions and gastronomic experiences.

Located on Naples’ vibrant seafront, just a short walk from Castel dell’Ovo and the marina, Molo 17 is a contemporary seafood restaurant that celebrates the flavours of the Bay of Naples. With its elegant yet relaxed atmosphere and views across the waterfront, it has become a popular choice for both locals and visitors seeking fresh fish and authentic Neapolitan hospitality.

The menu focuses on high-quality seafood, from raw fish selections and shellfish to beautifully prepared pasta dishes and daily catches sourced from local waters. Combining modern presentation with traditional southern Italian flavours, Molo 17 offers a refined dining experience that captures the essence of Naples: fresh ingredients, Mediterranean simplicity and a strong connection to the sea.

Perfect for a leisurely lunch, sunset aperitivo or memorable dinner by the water, Molo 17 showcases the city’s rich maritime culinary heritage in a stylish contemporary setting.

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.

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.