Overview

This restaurant was a favorite of the gourmets of the dolce vita in the 1960s. It is now finally open once more having been completely rebuilt on three levels. The cooking is in the best Neapolitan tradition and is created by ten chefs and ten pizza chefs. For lunch or dinner try true Neapolitan pizza, Sartù of Rice with croquettes, spaghetti with clams and many other specialties. There is of course a whole range of main course dishes based on meat, fish and supported by fresh ingredients from Campania.