The recipes are the original ones of tradition, to satisfy both tourists who want to try the true flavors of Capri, and locals, who have the desire to find the flavors of their land at the table. Simplicity, careful processing of the product and the choice of combinations, together with different proposals according to the season, are the fundamental ingredients for a cuisine that conquers everyone’s palate. The tradition of Capri emerges, for example, in the personal reinterpretation of the typical Capri seafood ravioli, filled with buffalo ricotta and prawns, seasoned with a sauce of white and red cherry tomatoes. Another noteworthy first course is the cuttlefish ink tagliolini with yellow cherry tomatoes, cuttlefish and pistachios, with pasta strictly homemade by the chef.
Echoes of the seafaring tradition of Capri are also felt strongly in the second courses: from mussels, combined with a side dish of green peppers, to grilled cod, to raw fish and cod in lemon leaf. And a sweet final note: the pastry shop is totally managed by Gregorio and mum Alessandra, who prepare desserts according to the season. Absolutely try the strawberry cake, the pastiera, the babà and the excellent fruit tarts.