Restaurants in Cilento Coast
After a day sizzling in the Positano sun, there’s nothing better than taking a 20-minute ride up to the mountain hamlet of Montepertuso for the cool breezes and the refined, inventive cooking of the Villani sisters.
Just as Odysseus navigated the Faraglioni rocks off the south coast of Capri, so does the free shuttle boat from Marina Piccola run by this renowned, jet-set restaurant and beach club.
For a taste of Grand-Tour glamour, stop for lunch at the sea-view restaurant inside the Grand Hotel Excelsior Vittoria. Fleets of black-tied waiters serve lobster-patty cakes and black-tea mousse with ginger on white china plates.
Although the entrance to this 140-year-old trattoria in the Amalfi Coast is off a narrow backstreet, the floral, outdoor terrace on the second floor overlooks the busy Via Lorenzo and holds the most ambiance in the otherwise modestly decorated restaurant.
Eat on the garden terrace, suspended almost a thousand feet above the sea in Castellabate.
Named after the three iconic rock outcrops off Capri’s south coast, this restaurant just south of the central piazzetta holds fast to tradition, not just in the simply decorated, white interior, but in the menu as well.
Each morning, the chefs of La Cambusa purchase fresh fish and seafood from local fishermen and turn them into dishes like octopus salad, spaghetti with sautéed mussels, and linguini with lobster.
Throughout the Campania region of southern Italy, the Fischetti family is famous for their restaurant in Vallesaccarda Avellino, which for three generations has served Irpinian dishes like ricotta ravioli in walnut sauce, fusilli with artichokes and lamb meatballs, and rabbit in spicy tomato sauc
Don’t let the inauspicious location—on a side street in this large modern resort town—deter you from experiencing some of the coast’s freshest seafood and best pizza.
Strolling down the Via Vittorio Emanuele extending south from Capri’s central “piazzetta,” the air fills with the sweet smell of baking waffle cones and bowls coming from the open-arch front window of Gelateria Buonocore.
Located up a winding, stepped alleyway, the pizzeria is easy to miss; patrons often get lost looking it or stumble upon it while looking for something else.
Product curators Annamaria Cuomo and Salvatore Da Gennaro have assembled a wonderland of Campanian foodstuffs: San Marzano tomatoes handpicked in the Vesuvian soil; ricotta smoked over juniper; and the sack-shaped local raw cow’s-milk cheese provolone del Monaco, which Salvatore ages in
The view: Terrace tables at Rosellinis—in the Palazzo Sasso—look out on the craggy cliffs and coves of the Amalfi Coast, where fishing boats dot the cerulean waters of the Mediterranean 1,000 feet below.