Menu & Wine
Leitmotiv of the recipes proposed in the menu is raw material, which translates into fresh, genuine local produce. The best fishermen in Capri and the best farmers in Anacapri, personally selected by Chef Salvatore La Ragione, daily supply the restaurant. There are also some 'signature dishes' that celebrate his Neapolitan cuisine and enhance the Mediterranean tastes and flavours.
His favourite "raw fish" stand out like the sea lasagnette or the flag fish parmigiana - and also some 'signature dishes' by Gennaro Esposito - like the mixed pasta soup with crustaceans and rock fish or the octopus affogato with escarole rolls.