Tender octopus slow-braised and served warm over creamy potatoes, finished with sweet cherry tomatoes and a drizzle of local olive oil.

Gently steamed squid paired with sun-dried tomatoes and a velvety cream of Sorrento walnuts. Delicate and refined.

Ripe Amalfi Coast tomatoes layered with hand-pulled mozzarella di Tramonti, fresh basil, and extra virgin olive oil.

A crisp parmesan basket brimming with fresh shrimp, bursting cherry tomatoes, and a crown of peppery wild rucola.

Fresh Cetara anchovies marinated in lemon and vinegar, served over a bed of wild greens and cherry tomatoes.

A steaming pot of mixed shellfish — mussels, clams, and shrimp — sautéed in white wine, garlic, and fresh parsley.

Plump local mussels steamed open with cracked black pepper, lemon juice, and a splash of white wine. Simple and sublime.

Silky slices of Parma prosciutto draped over fresh fior di latte mozzarella. A timeless Italian pairing.

A light fry of tiny local fish served alongside hand-pulled mozzarella from Tramonti. Crispy meets creamy.

A classic Neapolitan mixed fry — golden rings of calamari, small shrimp, and zucchini flowers in a paper-thin batter.

Toasted crusty bread rubbed with garlic and topped with ripe diced tomatoes, fresh basil, and extra virgin olive oil.

Layers of fried eggplant, San Marzano tomato sauce, fior di latte, and aged parmesan, baked until bubbling. A Campanian classic.

Thick Gragnano spaghetti tossed with fresh local clams, garlic, white wine, and a scattering of parsley. The taste of the sea.

Hand-cut local pasta ribbons loaded with mussels, clams, shrimp, and calamari in a light tomato and white wine sauce.

Twisted trofie pasta with plump prawns and a vibrant Sicilian pistachio cream, garnished with crushed pistachios and lemon zest.

Half a Mediterranean lobster crowning linguine in a rich bisque of roasted shells, cherry tomatoes, and a whisper of cognac.

Handmade ravioli stuffed with smoked provola and potatoes, finished with a rich sauce of tender flying squid.

Linguine dressed with the prized anchovy extract of Cetara and a smooth walnut cream. Intense, umami-rich, and unforgettable.

Thick Gragnano spaghetti with sautéed zucchini, crispy pancetta, and melted provola cheese. Hearty and comforting.

Twisted trofie pasta tossed simply with sweet cherry tomatoes, fresh basil, and extra virgin olive oil. Pure and light.

Handmade ravioli filled with smoked provola and potatoes, served in a fresh tomato sauce. Vegetarian comfort food.

Linguine bathed in a silky sauce of Amalfi Coast lemons, butter, and Parmigiano. Bright, creamy, and fragrant.

Thick Gragnano spaghetti with golden garlic, red chili, and the finest extra virgin olive oil. A midnight classic.

San Marzano tomato, fior di latte mozzarella, fresh basil, and extra virgin olive oil on a pillowy wood-fired crust.

The original — San Marzano tomato, garlic, oregano, and extra virgin olive oil on wood-fired dough. No cheese, pure soul.

Tomato, mozzarella, roasted peppers, and spicy salami. Grandma's recipe with a kick of heat.

A Neapolitan classic topped with tomato, mozzarella, black olives, cooked ham, artichoke hearts, and mushrooms.

Four seasons on one crust — tomato, mozzarella, olives, prosciutto, and mushrooms divided into quarters.

Mozzarella, burst cherry tomatoes, peppery rucola, and shavings of aged Grana Padano. Fresh as spring.

Tomato, mozzarella, and a generous layer of sliced mushrooms. Earthy, simple, and satisfying.

Tomato, mozzarella, Italian tuna, and sweet onion rings. A classic combination loved across Italy.

Tomato, mozzarella, and salt-cured anchovies. Bold, briny, and beautiful for anchovy lovers.

Tomato, mozzarella, and fiery spicy salami. The devil's pizza — for those who like it hot.

Tomato, mozzarella, silky Parma prosciutto crudo, and shaved Grana Padano. Elegance on a crust.

Fior di latte, sweet cherry tomatoes, fragrant basil pesto, and generous shavings of aged Parmigiano Reggiano.

Mozzarella, creamy gorgonzola, and crunchy Sorrento walnuts. A bold trio of flavors on a wood-fired base.

Tomato, mozzarella, garlic, parmesan, black pepper, and a drizzle of raw extra virgin olive oil. Noble simplicity.

Mozzarella, thin slices of lardo di Colonnata, and shavings of Grana Padano. Rustic, rich, and utterly satisfying.

A folded, golden-baked pocket of dough stuffed with tomato, mozzarella, ham, mushrooms, olives, and artichokes.

A golden mountain of lightly battered calamari, plump shrimp, and small whole fish, fried until impossibly crisp. Served with fresh lemon.

Jumbo Mediterranean king prawns, split and chargrilled over wood embers, basted with garlic butter and fresh herbs.

Fresh catch of the day poached in 'crazy water' — a fragrant broth of cherry tomatoes, garlic, capers, and white wine.

A grand platter of mixed grilled local fish — sea bream, sea bass, prawns, and calamari — served with roasted lemon and salmoriglio sauce.

Flying squid slowly stewed in a clay pot with cherry tomatoes, garlic, white wine, and fresh parsley. Tender and aromatic.

Fresh local fish pan-seared and finished with a bright Amalfi lemon sauce, capers, and a drizzle of olive oil.

Whole local fish oven-roasted with sliced potatoes, cherry tomatoes, olives, and Mediterranean herbs. A family-style classic.

Thick-cut tuna steak seared rare, sliced, and fanned over a bed of rucola with balsamic reduction and cherry tomatoes.

Prime heifer rib steak, chargrilled over wood embers to your preference. Juicy, well-marbled, and full of flavour.

Thick Campanian pork sausages, hand-seasoned and chargrilled until the skin blisters. Served with grilled peppers and potatoes.

A paper cone filled with crispy fried calamari, shrimp, small fish, and zucchini. Naples' favourite street food, made fresh.

Crisp green salad of local leaves dressed with extra virgin olive oil and a squeeze of lemon. Light and refreshing.

A colourful mix of seasonal greens, cherry tomatoes, shaved carrot, and cucumber with olive oil dressing.

Golden hand-cut fries, twice-fried for extra crunch and seasoned with fine sea salt. The perfect side.

Mixed salad greens topped with Italian tuna and chunks of fresh mozzarella. A light yet satisfying dish.

Ripe local tomatoes sliced and dressed with oregano, garlic, olive oil, and a pinch of sea salt. Summer on a plate.

Classic Neapolitan potato croquettes — creamy inside, golden-crisp outside, scented with parsley and a hint of nutmeg.

Layers of fried eggplant baked with tomato sauce, fior di latte, and parmesan. Rich, comforting, and deeply savoury.

The chef's daily dessert creation — ask your server for today's sweet temptation. Always fresh, always homemade.