Where to Eat in Naples: the 14 Best Restaurants picked by Gambero Rosso

Pizza, cuoppo, pasta with potatoes, and sfogliatelle, we love you but move over. This year in San Gregorio Armeno we have other ideas in between admiring the masterpiece of craftsmanship that are the world famous crèches. Naples is longer just the “postcard” tradition at the top of the foodie's agenda. Design venues, bistros, cocktail bars, and fine dining, as a matter of fact, outline a gastronomic profile that is anything but ordinary, thanks also to restaurateurs who invest in the cuty, such as Giuseppe Iannotti of Kresios in Telese Terme (newly awarded with Tre Forchette in the Gambero Rosso guide), or Marco Ambrosino, former 28 Posti in Milan, now back in the South, at the helm of the two new additions to the city in the 2024 edition of the Ristoranti d’Italia 2024 guide

Where to Eat in Naples, the best restaurants

177 Toledo

Restaurant. Base multiplied by height: where the base is Luminist with the “tutto caffè” - espresso, filter, moka, cold brew - superb desserts, and a fine bistro; and the height is Anthill, its cocktails, the tapas extravaganza, the terrace overlooking Certosa and Quartieri. And finally, and most of all, the reigning table at Toledo. But instead of dividing by two - remember the isosceles triangle? - to measure the surface and course of Giuseppe Iannotti's new “enterprise” here, you have to multiply. By the unique location (Gallerie d'Italia, Caravaggio, Gemito, and the exhibitions), the weight of the partner (Intesa), and the way everything is presented. Aware of the need to be themselves but also different: different from nearby Telese (where Krèsios, its headquarters, is located) and different because Naples is Naples, and the pawnshop won't take wooden snuff boxes. So here are the playful “morsels” of the chef, collected in menu folders of bingo cards, becoming warmer and rounder, less 'intellectual' but still tailor-made, as is fitting for the city of elegance. The cellar is elevated (and affordable), entrusted to fresh hands and the storytelling of Zaira (in consultation with Alfredo Buonanno). Two menus (top at 170) and the choice of three “things” (calling them plates is banal). A great start. And many more episodes yet to be written.

177 Toledo - via Toledo, 177, quinto piano - 081 18181380 - giuseppeiannotti.it

Cover photo is from Toledo

Archivio Storico

Restaurant. "Bourbonic" nightlife, managed with elegance. This place with walls made of tufa stones recalls the Kingdom with its paintings and furnishings, set beneath the street's footsteps with vaulted ceilings and an almost speakeasy-like atmosphere. Drinks are good, and dining options include a dual bistrot/restaurant formula with consultancy by Marco Ambrosino, who returned to Naples after his experience at Milan's 28 Posti. At the bistrot, there are four courses with differently topped bread and mixed cutting boards. On the "real" menu, you'll find parmigiana, raw seafood, cod, meatballs, and stuffed lettuce. Among the first courses, the standout is the spaghetti, a reduced fish and saffron dish, marinated white fish, and lemon leaf oil. Creams, one made of carob, another with roses, and a third with almond, for dessert. The wine list - and even more so, the cocktail selection - is interesting. Service is quick considering the crowd's demand.

Archivio Storico - via A. Scarlatti, 30 - 081 19321922 -archiviostorico.com

Aria

Restaurant. In this elegant lounge in the heart of the Neapolitan city, Paolo Barrale presents a cuisine where imagination and technique never lose sight of the ultimate goal: pleasure. The dishes combine elements and aromas from the South with international influences (such as in "The Ramen Beyond the Norm," featuring hard wheat udon, eggplant dashi, tomato, and salted almond ricotta, a link between Sicily and Asia). Generally, the spotlight shines on the first courses, like the intense tubetti cooked in seafood water, mussels, green beans, and pecorino. Indulgent and inventive desserts and a selection of small pastries. The wine list, well-told by sommelier Serena De Vita, is of a high standard. Attentive and professional service. Two tasting menus are available with a pairing service.

Aria - via Loggia dei Pisani, 2-14 - 081 8430195 - ariarestaurant.it

Cap'Alice

Bistrot. The place nods to the sea (presenting raw dishes and strong plates), but the real game-changer here is the wine, the owner's passion, with a focus on the "natural" line. It's an excellent option for lunch when you can choose from a more concise list and leave feeling happy without a heavy bill. In the evening, the menu becomes more elaborate (for instance, squid and octopus salad with seasonal vegetables), yet always dependent on what the market offers. Desserts are good, and the atmosphere is pleasantly relaxed.

Cap'Alice - via G. Bausan, 28 - 081 19168992 - capalice.com

Il Comandante del Romeo Hotel

Restaurant. A joyful and lively return for the Comandante and chef Salvatore Bianco after the renovation that has innovated both the container and the content here. Reopening on the upper floors of its hotel, offering ambiance, views, meticulous table settings (black tables with metallic nuances), carefully curated details (a comprehensive and luxurious wine list), but above all, smiles. From the welcoming gesture with citrus-infused water reminiscent of the sea to the mock-genuine Neapolitan touches of the amuse-bouche (a vegetable-based soffritto, and chiodini mushrooms disguised as ciccioli in the pizza & ricotta); from the tomato spaghetti served as a pre-dessert (a clever move) to the playful granita-making carnival-style machine - awarded the special prize for Best Pre-dessert in the Gambero Rosso Ristoranti d’Italia 2024 guide - a toy for adult children, churned out at the table. In between, there's the happy exploration of the "golden apple"; the de-banalisation of cuttlefish spaghetti; the "no waste" approach to shrimp, where you taste - and enjoy - everything. Service and pairing recommendations that match the quality of the food. The wine list is extensive in every sense, even with a certain number of mark-ups, probably "defensive," but genuinely worthwhile.

Il Comandante del Romeo Hotel - via C. Colombo, 45 - 081 0175001 - theromeocollection.com

George Restaurant del Grand Hotel Parker's

Restaurant. It's easy to mention the views here (overlooking Naples and the Gulf), the elegance, luxury, and history. It's easy to praise the welcome, the expertise, the smiles. And it's easy (and that's the beauty of it) to appreciate the dishes, the wines, their emotions. Easy means that everything works smoothly here. Domenico Candela has experienced much of his culinary journey abroad. But already from reading the menu, the Mediterranean nature of the dishes is clear, where even the exotic nature of certain ingredients is absorbed within the taste standards of Italy. Deciphering a journey from the titles - the menus are varied, comprehensive, and accompanied by a small menu - might stimulate curiosity? Here are a few dishes: La via della seta, Green, Pro-fumo, 4 aprile 2012, Raggio di sole, pomod’oro… With contents ranging from the exaltation of zucchini to Carnaroli rice with red shrimp cooked in lemon leaf extract, to a "memory" - dated - of foie gras from the Landes. The wine pairings are precise and tailored. There's the opportunity to taste by the glass all the labels available (over 500). Overall, the entire staff operates at a high level.

 George Restaurant del Grand Hotel Parker's - c.so Vittorio Emanuele, 135 - 081 7612474 - georgerestaurant.it

Ieri, oggi, domani

Trattoria. Fresh fish on display, also available for off-menu preparations, in a welcoming establishment in the Stazione Centrale area. They also serve pizzas, with around twenty variations, and among the appetisers, the peculiarity of the two "zizze" (mozzarella), one from the land and one from the sea (filled with tartare of red Mazara prawns, bergamot, and prawn bisque). Among the pasta courses, the "Panaro della Regina" stands out—a basket of pizza filled with prawns, swordfish, seafood, eggplants, and Mt Vesuvius "piennolo" tomatoes—and two variations of pasta and potatoes, with provola or mushrooms. Among the main courses of meat or fish, the rich seafood soup stands out. Good raw dishes and homemade desserts. The wine selection focuses on Campania wines. The service is friendly and efficient. There's also a B&B, Domus Vesuvio, to complete the hospitality.

 Ieri, oggi, domani - via Nazionale, 6 - 081 206717  - ierioggiedomani.it

Opera Restaurant

Restaurant. Creative and well-presented cuisine in a carefully designed underground venue, organised into various tasting menus (including a delightful vegetarian option) and supported by a well-balanced wine list, boasting excellent selections. On the table, you'll find Neapolitan-style stuffed artichoke, a sphere of prawn filled with burrata, wild sprouts, cuttlefish ink wafer with Campari caviar, spaghetti with clams, friarielli (Neapolitan broccoli rabe), and coconut, cod with "insalata di rinforzo" (Neapolitan pickled salad). Courtesy and ambiance prevail.

Opera Restaurant - via Simone Martini, 2/4 - 338 6847227 - opera-restaurant.it

Palazzo Petrucci

Restaurant. The stunning location, with a view that embraces the entire Gulf of Naples, might overshadow the food. However, Lino Scarallo's expertise, among the solid pillars of the recent Neapolitan culinary scene, remains firmly in place and "compels" the customer to stay focused on the dishes prepared by the beautiful open kitchen. Various menus are offered, from the "free-hand" of the chef (5 or 7 courses for 100 or 150 euros), to the earth and vegetable-focused "mangiafoglie" (at 100), the seafood with raw options (150), or the signature menu (120), featuring the chef's historic dishes, such as the mini lasagna of buffalo mozzarella and raw shrimp with pea sauce or the famous, much-copied layering of Neapolitan pastiera. The service is suitable for the setting. The wine list is extensive and noteworthy, offering various vintages to choose from, yet reasonably priced.

 Palazzo Petrucci - via Posillipo, 16c - 081 5757538 - palazzopetrucci.it

RestaQmme

Restaurant. From growth to consolidation, the step has been taken, after two renovations that have made the place increasingly "glam," with soft lighting, stylish furnishings, and a service that performs well. Genny Parlati, an experienced owner, has focused on a skilled and ever-evolving chef. Magdalena Buczynska - who received the "Future Tradition" recognition in the Restaurants Guide of Italy 2024 - brings Nordic rigor and a firm, precise hand, expressed in dishes such as the dry-marinated salmon petals, red cabbage, creme fraiche, and multigrain bread wafers; the 'ndunderi (fresh pasta of Amalfi origins) with clams, smoked pecorino cream, and aromatic herbs; the Prussian pork shoulder, seven-pepper sauce, peated whisky, and friarielli. Lovely desserts. There's also a private area for ten guests with a soft musical backdrop.

RestaQmme - via Lucilio, 11 - 342 5268598 - Facebook

ScottoJonno

Restaurant. An old acquaintance, a native of Procida, who arrives in Naples after passing through Milan. Meet Marco Ambrosino, formerly of 28 Posti, whom Luca Iannuzzi, a tycoon and owner of Archivio Storico, strongly wanted here. The Liberty-style structure was the ancient State Treasury and is located in a Principe Gallery that seems to want to return to the splendor of the Belle Epoque. There's much to say about the history, the rich library, and the art pieces. However, the focus here is on the gourmet experience (with more bar and bistro elements) and its format. Three options: Short Coastal Route, 5 courses at 80 euros, Medium Range, 8 at 110, and Long Course, 10 at 140. All based on advanced techniques and ideas, with ample space for vegetables and fermentations already at the heart of the chef's creations. Tomato, almond, black truffle, argan oil, and nutmeg as an eloquent start. Spaghettini, fermented pasta water, miso; white fish with Mediterranean spices, chili peppers, roses, myrtle oil; zucchini tagine, fermented zucchini, lentisk oil to continue. A consistent finale, with tomato liquorice, buffalo blue cheese, pear, almond, yeast. A well-thought-out wine cellar. Top-notch service.

 ScottoJonno - Galleria Principe di Napoli - 081 3533418 - Facebook

Sea Front PastaBar del Pastificio Di Martino

Restaurant. The kingdom of pasta, a showcase and strategically positioned frontline in the city of Vesuvius, belonging to a "king" of pasta, the renowned Pastificio Di Martino. Here, they display, translated into cheerful and thoughtful preparations, all the potential of their range, presented through endless combinations between the variety of their pasta shapes and the generosity of recipes (from Genovese to marriages with seafood, mollusks, and crustaceans, from tasty vegetarian options to more original and creative ones) from the Neapolitan and Campanian repertoire. An efficient and dynamic service manages both the reception in the dining room and a well-stocked cellar appropriately.

 Sea Front PastaBar del Pastificio Di Martino - p.zza Municipio, 1 - 081 18496287 - Facebook

Salumeria UPnea

Bistrot. A cultural and diverse haven between food and art (primarily photography, an emotional reflection of the city), where relational exchanges blossom among customers and managers, well-supported by the staff. Vinyl music (many, some rare) and an appetizer woven with never-dull hot and cold bites. Among the hits, the surprise-filled Polpot meatball, the best-selling ragù, Genovese, and "poor man's" dishes, and the large ravioli with ricotta, shredded buffalo mozzarella, Mazara shrimp, and mint. Followed by Casertan black pig, tuna, or cod. Gourmet sandwiches and intriguing desserts. The wine list is measured but interesting. The seasonal "descent" into the nearby alley that becomes an "extension" of the place is delightful. UpNea is also in Spain with the NAP project, Neapolitan Authentic Pizza.

Salumeria UPnea - via San Giovanni Maggiore Pignatelli, 35 - 081 19364649 - salumeriaupnea.com

Veritas

Restaurant. In the panoramic "middle ground" between the city center and the hill, Stefano Giancotti, never idle, renovates his "home" once more: after various restylings and a now consolidated change in the kitchen, here comes the Private Room, for refined and exclusive encounters with fine cuisine. The food here is substantial, reminiscent of tradition, yet supported by free-thinking and unconstrained approaches. Three menus: 5 Initial at 80 euros; 6 Harmony at 100; 7 Sensuality at 120 (plus the Consultation, a Sunday lunch at 60 euros), all with a well-devised possible pairing by sommelier Alfredo Raucci. The reception is enveloping without unnecessary formalities. And even in this regard, it's "Veritas."

Veritas - c.so Vittorio Emanuele, 141 - 081 660585 - veritasrestaurant.it