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Restaurants in Campania
Ristorante Steak House
If you prefer western flavor, the Vomero district of Naples offers one of the best. Recently renovated to include more space, it is still a semi-small locality that has become popular in recent years. Reservations are necessary. The Steak House, as one might imagine, offers superb Argentine beefsteak and all the trimmings. — Matt Santaspirt
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A Naples must. Excellent babŕ (sponge cake with rum). Try the sfogliatella filled with warm ricotta cream (secret to the "clamshell" crust is suina, or pork lard). Pastry shop is popular with locals for light lunch. Excellent artichoke torta, creamy with bechamel and cheese. Kids pile in for gelato after school. Great coffee (passalacqua). Open 7:30 a.m.-8:20 p.m. Near San Domenico Maggiore. — Judy Edelhoff
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Perhaps the most romantic small terrace in Capri, and that’s saying a lot. Vincenzo Ruggiero ensures that his hotel restaurant has an identity separate from the hotel, which is a converted villa (like so many other commercial structures on the island). Get an unobstructed table here and Marina Piccola and the entire spread of the Eastern side of the island is yours. The menu is typical and straightforward: Bresaola rughetta e parmigiano, risotto al limone, sogliola alla mugnaia (sole) — and it's all quite fine. And beside the point. This a place to fall deeper in love, or to propose. Get a bottle of Falanghina in the summer and just sit back. If it rains, no matter. The view from behind the panes, while not as spectacular, has its own charm. — Katrina Maiano
Terre di Conca
Country dining is near the conch hollowed out by the blast of the defunct volcano, Roccamonfina. Bernadino turns out one superb dish after another. His idyllic land supplies capons, fresh vegetables, traditional peaches, and the nero Casentano black pigs that are transformed into lardo and prosciutto — tender and less salty than most (in Rome sold at Roscioli’s gourmet shop).
The antipasti showcase local vegetables that are grilled, roasted, raw or pickled. A frittata was fragrant with miniature zucchini. Bernardino grilled steak on the patio while a Neapolitan accompanied himself on guitar and sang of past loves. Our four wines with dinner were all from the Trabucco Winery, of which my favorites were the refreshing and very aromatic Donnarosa rosé made from Aglianico grapes and Rapicano, a spicy red Falerno (Aglianico Taurasi 80 percent, Piedirosso 20 percent), perfect with the steak and aged cheeses that followed.
My companions loved the tiramisú, but my favorite was a bowl of wine-soaked fresh peaches from Bernadino’s orchard. Open for lunch and dinner by reservation. Dogs and cats roam freely and the mynah bird is a polyglot. Outdoor dining until the weather turns, then the action moves inside. In Caserta near Lazio. — Judy Edelhoff
Bank Cards (Bancomat)
Excellent food served in a ranch-style environment (the owner loves horses). Try the Ribot steak platter, or any of the primi — all excellent. Good house wine, as well as select national brands. In Giugliano. — Matt Santaspirt
Major Credit Cards
For a bustling, noisy and popular harbor place, here’s a nice detail: All sweets are still homemade. So don’t miss the local babŕ, a giant donut smothered in cream. Zia Teresa (who else) cooked for local fisherman, and in 1916 the daily routine turned into business. Food? What else? Sit at a table overlooking the port (book in advance) and order bruschetta, penne all’arrabbiata and orata all’acqua pazza (roasted bream). Or go all-seafood: antipasti, spaghetti alle vongole, cozze (clams), and the day’s fresh catch, announced loud and clear by a hustling wait staff. There are also some backup turf dishes. Michelin and Gambero Rosso have always tipped their hat to Zi', which hasn’t really made the seafood taste any better (they had that part down), but has raised per head prices to a daunting €80 and up. — Angela Della Notte
Displaying 41 thru 46 of 46 restaurants.