The Best Restaurants in Naples

Sustanza offers a unique culinary journey through the Mediterranean, showcasing a variety of cultures, knowledge, and flavors. Chef Marco Ambrosino, renowned for his distinctive style, creates well-balanced dishes that are straightforward yet delicious. The restaurant's atmosphere is unpretentious and inviting, promising a no-frills dining experience.

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Dom Carella

Food and Beverage Expert – Milan, Italy

A journey among the Mediterranean Sea full of cultures, knowledge and taste. Chef Marco Ambrosino is one of the most knowledgeable people in the industry his style is highly recognizable. The dishes are very well balanced and straight to the point. The atmosphere is outstanding. A no-frills experience.

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Featuring a beautiful location, Sea Front Di Martino Pasta Bar is recognized for being an important pasta producer. They offer a unique pasta omakase at the counter, presenting both typical and innovative combinations. It's an ideal spot for a perfect lunch with a variety of pasta dishes to choose from.

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Edoardo Celadon

Founder, Most of Italy – Firenze , Italy

Beautiful location, important pasta producer and a pasta omakase at the counter with both typical and innovative combinations. Perfect lunch in Naples.

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This place is known for its creative and unique approach to the traditional Neapolitan pizza, offering funky combinations and even upside-down pizzas. Chef Ciro Oliva has transformed his family's humble pizzeria into a destination for pizza lovers, offering both classic options like Margherita and Marinara, as well as more innovative pairings. Visitors are encouraged to arrive hungry and try a variety of dishes, as everything on the menu is said to be delicious.

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Ian Bailey

Gourmand – London, UK

High octane dough based fun! In a city where pizza is a way a life the team at Concettina ai Tre Santi take this Neopolitan staple and turn it up to the max. Think funky combinations, upside down pizzas and savoury taken to the sweet and back again. Most definitely worth seeking out down the warren like back streets of Napoli!

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This eatery, Pescheria Azzurra, is a unique spot that serves as a fishmonger by day and a trattoria both day and night. It's nestled in the Pignasecca fish market area and is known for its superb quality food in a simple, unpretentious setting. Visiting this place is more than just dining, it's an experience.

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Saku Tuominen

CEO & Restaurateur – Helsinki, Finland

Pescheria Azurra in the Pignasecca fish market area is one of the most legendary places in Naples. A fishmonger by day and trattoria by day and night. Superb quality in a no nonsense, lo-fi atmosphere. An experience.

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Mimì alla Ferrovia is a traditional restaurant that has been celebrating the culinary heritage since 1943. The kitchen is led by Chef Salvatore Giugliano, who brings his passion and knowledge to the dishes. The restaurant offers a warm and welcoming atmosphere where the service is attentive and the traditional dishes are prepared with care and expertise.

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Dom Carella

Food and Beverage Expert – Milan, Italy

If you are looking for outstanding comfort and hosting level in the homeland of the Feel welcome, this is your spot. Salvatore in the kitchen dances with his team and the service makes you forget your needs.

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L'Antica Pizzeria da Michele offers a simple menu, focusing on the quality and authenticity of traditional pizza. They serve three types of pizza: Marinara with tomato, garlic, and oregano, Margherita, and a third option with extra cheese. The pizzas, priced at 5 euros each, are baked in 500-degree ovens for about a minute, providing a quick yet delicious meal.

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Laszlo Aczel

Food Writer – Budapest, Hungary

Perhaps the best Pizza in Napoli, but certainly worth its 5 euro price tag! They serve three types of pizza. Marinara with tomato and garlic and some oregano. And Margherita. And the third one is with extra cheese for tourists. That’s how its meant to be for 5 euros a pop, baked in 500 degree ovens for just about a minute or so. So queue up and wait for the magic to happen.

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With a stunning view over the bay of Naples, George Restaurant offers a refined blend of Italian and international cuisines. The Michelin-starred establishment, led by Chef Domenico Candela, serves dishes that incorporate memories of his travels and his culinary expertise. The menu features a variety of dishes, from the traditional spaghetti with cherry tomatoes to more exotic flavors like the crab claw dashi and the curry sauce that adorns the St. Peter's fish.

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Margherita Bentivogli

Foodie – Milan, Italy

Unforgettable view over the bay of Naples, refined Italian cuisine and also flavors and techniques from abroad In this brilliant Michelin star, the George Restaurant in Naples, led by the chef Domenico Candela, you can literally taste the heart of Naples (from tomatoes to the final coffee prepared with the 'cuccumella' directly at the table) admiring its beauty from above and, at the same time, the view is lost beyond the sea, beyond our borders, to begin a journey of elegant contamination of Neapolitan and Mediterranean cuisine with distant lands. The chef's intent is in fact to combine emotions and memories of his travels with the discipline and refinement acquired in his previous experiences, such as the one in France in particular. A journey through well-known flavors that reopen the drawers of the memory of many of us Italians (such as spaghetti with cherry tomatoes) and some flavors and techniques that come from afar (like the crab claw dashi added to the scampi, the apriboshi, an original and local version of the umeboshi where Apricots from Vesuvius are used instead of plums or the delicate curry sauce that embellishes the slice of St. Peter's). Pairing with Mata Rosè, a classic method based on Aglianico from Villa Matilde. . 1. Pomod'oro: spaghettone of Gragnano IGP creamed with 7 different qualities and textures of Campania tomatoes, with a maltodextrin base with EVO oil 2. Millefeuille of brick dough and Cardoncelli mushrooms, apricotboshi (Pellecchiella variety), pecorino cream, fermented porcini mushroom sauce and bay leaf 3. Tyrrhenian Sea shrimp grilled with Binchotan charcoal, shallot cooked with salt, limequat, warm claw dashi and juniper oil 4. Linguine cooked in extraction of red mullet, tamarind acidic gel and nori seaweed 6. Gulf 870... up to 7517 km (870 are the square meters of the total area of the Gulf of Naples, the 7517 km are the length of the Indian coast, a journey between the two countries represented in the dish with San Pietro fish, carrots marinated in vermouth 721, bitter orange cream and Madras Curry sauce 7. Coffee

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