Where to eat in Naples

Selection of Restaurants and Specialties

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Naples is not only the city of the sea, Mount Vesuvius, and historical treasures, but also a true paradise for food lovers. From pizza to meat and seafood specialties, the culinary tradition here is authentic and full of unique flavors.

Overview + Restaurants Table

• Pizzeria da Concettina ai Tre Santi – Ciro Oliva
• 50 Kalò di Ciro Salvo
• Mimì alla Ferrovia
• Palazzo Petrucci / Villa Donn’Anna
• Pellone
• Cantina del Gallo
• Pizzeria Starita a Materdei
• Trattoria Le Zendraglie

FAQ

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Overview

On this page we present not only our selection of some of the most representative venues in Naples (see Restaurant Table), but also a showcase of some of their most appreciated specialties by customers, reviewed by the main gastronomic guides.

From historic pizzerias like 50 Kalò di Ciro Salvo and Pizzeria Starita a Materdei, to trattorias and gourmet restaurants such as Palazzo Petrucci Ristorante / Villa Donn’Anna or Cantina del Gallo, you can explore the true Neapolitan tradition through iconic dishes like fried seafood, Margherita pizza, pasta alla genovese, or Neapolitan-style cod, ensuring an authentic and high-quality culinary experience.

Important notes:

In the following sections you will find some key references to help you better orient your choice among restaurants and their specialties, in particular:

📌 The number next to each restaurant and dish indicates how many gastronomic guides recognize its quality.

📌 The stars shown next to each dish are an internal Tourplan classification, developed based on reviews from major guides: ★★★ dish worth the trip, ★★ must-try dish, ★ dish to try.

📌 The indicative price is an indicative value calculated on a standard meal consisting of a starter + a first course, drinks excluded. See Legend 🔗

Restaurants Table

In the table below you will find a carefully curated list of selected restaurants, created by cross-referencing data from 10 of the most authoritative Italian and international food and wine guides. The selection is not based on proprietary scores or rankings, but on the number of guides that recognize the quality of each restaurant, offering a clear, transparent, and comparable criterion to help guide your choice.

🔎 The guides considered in this selection are: Michelin Guide, Gambero Rosso, l’Espresso Guide, Italian Academy of Cuisine, Slow Food Guide, Bibenda, Il Golosario, Identità Golose, Touring Club Italiano, and TripAdvisor.

• Scroll the table down and to the right to view all column data and quickly access the maps Google Maps ➡️
• To see the explanation of each data column, click on the column header itself (e.g. Org, Index, etc.) at the top of the table.

📌 This table is updated every 6–12 months.

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🍽️ Pizzeria da Concettina ai Tre Santi – Ciro Oliva

Type: Historic pizzeria / contemporary Neapolitan pizza
Area: Rione Sanità
Indicative price: see Table
Accessibility: Metro / on foot

Pizzeria da Concettina ai Tre Santi (6) is one of the most representative symbols of the new Neapolitan culinary scene. A historic address in Rione Sanità, it is internationally recognized today thanks to the work of Ciro Oliva, who has transformed the family pizzeria into a reference point combining tradition, neighborhood identity, and contemporary vision.

Concettina is not just a pizzeria, but a place that tells a story of redemption and local pride. Dining here means experiencing an environment deeply tied to Rione Sanità, lively and frequented by Neapolitans, pizza enthusiasts, and curious travelers eager to discover one of the city’s most authentic and dynamic faces.

Starters

• Frittatina Genovese: ramata onion, beef, pork, ziti pasta, smoked provola, and pepper; served with a small cup of genovese sauce, Parmigiano Reggiano aged 48 months, and IGP lemon zest (2, ★★)
• Montanara Ciro: fuscella buffalo ricotta, pancetta, and lemon zest (1, ★)
• Potato Crocchè

Pizzas

• Margherita Pizza (4, ★★)
• Marinara Pizza in tray
• Fried Pizza with ricotta and mullet
• Parthenope Pizza: ring of fried calzone, divided in three, stuffed with buffalo ricotta, smoked amberjack, dehydrated seaweed, orange zest, and a pinch of pepper (1, ★)
• Classic Stuffed Pizza: Napoli salami, fuscella buffalo ricotta, San Marzano DOP tomato, aged 24-month Pecorino Bagnolese, EVO oil

Desserts

• Ciro’s Zeppoline (1, ★)
• Neapolitan Babà (1, ★)

Pizzeria da Concettina ai Tre Santi is an unmissable stop for those who want to understand the evolution of contemporary Neapolitan pizza, without losing connection with the neighborhood and the city’s history. An experience that goes beyond the plate and tells the story of a lively, proud, and constantly evolving Naples.

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🍕 50 Kalò Di Ciro Salvo

Type: Contemporary pizzeria
Area: City center
Indicative price: see Table
Accessibility: On foot / public transport

50 Kalò di Ciro Salvo (5) is one of the emblematic pizzerias of Naples, a reference point for those seeking a pizza of the highest quality built from premium ingredients. The focus is on selecting excellent ingredients, often sourced from controlled supply chains and producers linked to Slow Food, with great respect for seasonality and territory.

The dough is the result of constant research on flours, hydration, and fermentation, ensuring lightness, digestibility, and structure. The culinary offering enhances Neapolitan tradition through clean, recognizable, and never forced interpretations.

Starters

• Neapolitan Fried Appetizers (5, ★★)
• Eggplant Parmigiana (1)
• Bucatini Frittatina (2, ★)

Pizzas

• Margherita Pizza, topped with organic peeled tomatoes from Casa Marrazzo, fior di latte from Agerola, Parmigiano Reggiano DOP 24 months, Itran’s monocultivar extra virgin olive oil from Az. Agr. Madonna dell’Olivo added at the end of baking (2)
• Margherita Pizza with Escarole, topped with steamed escarole, fior di latte from Agerola, Caiazzane black olives, Salina capers from Az. Agrobiologica Salvatore D’Amico, Algoritmo 2018 Marsicani Dop Cilento EVO oil added at the end of baking (2)
• Marinara Pizza, also in “reinforced” version, with organic peeled tomatoes and Corbarini cherry tomatoes from Casa Marrazzo, Caiazzane black olives, Salina capers from Az. Agrobiologica Salvatore D’Amico, Ufita garlic, Alburni mountains oregano, Sciacca anchovies, Itran’s monocultivar EVO oil from Az. Agr. Madonna dell’Olivo added at the end of baking (2)
• Pizza e Patate, with potatoes, rind, carrots, celery, and Parmigiano zest (1)
• Amatriciana My Way: shadow of organic peeled tomato from Casa Marrazzo, Corbarini cherry tomatoes from Casa Marrazzo, fior di latte from Agerola, guanciale, Parmigiano Reggiano DOP 24 months, spicy chili powder, Itran’s monocultivar EVO oil from Az. Agr. Madonna dell’Olivo added at the end of baking (1)
• 50 Kalò Pizza with Corbarini cherry tomatoes from Casa Marrazzo, steamed escarole, Ufita garlic, Caiazzane black olives, Salina capers, Dop Cilento EVO oil added at the end of baking (2)
• Pizza dell’Alleanza (white), with fior di latte from Agerola, guanciale Re Norcino, ramata onion from Montoro, conciato romano (3)

Desserts

• Artisanal Tiramisu (3, ★)

50 Kalò di Ciro Salvo is the ideal choice for those who want to savor a signature pizza built on excellent ingredients, respect for tradition, and a contemporary vision that puts quality, territory, and flavor at the center.

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🍽️ Mimì alla Ferrovia

Type: Historic trattoria / traditional Neapolitan cuisine
Area: Center (Central Station area)
Indicative price: see Table
Accessibility: On foot / public transport

Mimì alla Ferrovia (5) is one of the historic addresses of Neapolitan dining, famous for solid, authentic cuisine deeply rooted in tradition. Classic recipes are presented with great respect for the city’s gastronomic memory, in an elegant yet authentic environment, frequented by generations of Neapolitans and travelers.

Alongside the cuisine, Mimì alla Ferrovia offers a well-structured wine cellar, with a selection of Italian labels highlighting mainly Campanian and southern wines, designed to perfectly accompany traditional dishes and make the gastronomic experience even more complete.

Starters

• Italian-style fried appetizers
• Buffalo mozzarella served with ricotta di fuscella and tomato jam
• Stuffed Peppers (2, ★★)
• Eggplant Parmigiana (2, ★★)
• Stewed artichokes (1)
• Escarole pizza (1, ★)
• Casatiello (1, ★)
• Seared squid with lemon ricotta and marinated zucchini
• Octopus salad

First Courses

• Ziti lardiati
• Pasta with potatoes and provola (1, ★★)
• Gragnano candles with Genovese sauce (2, ★★)
• Voiello ridged spaghetti with clams (1, ★★)
• Sardinian gnocchetti with asparagus, prawns, and black truffle (1)
• Gragnano paccheri with monkfish (★★)

Main Courses

• Beef braised with Genovese sauce and potato cream
• Grilled beef entrecôte with side dish
• Baby octopus with cherry tomatoes, olives, and capers
• Sea bass baked in bread (1, ★★)
• Neapolitan-style salted cod (1, ★★)
• Catch of the day “acqua pazza” style, baked or grilled

Desserts

• Babà (2, ★)

Mimì alla Ferrovia is the ideal restaurant for those who want to experience the most authentic Neapolitan cuisine, accompanied by a carefully curated selection of Italian wines and an atmosphere that tells the gastronomic story of the city.

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🍽️ Palazzo Petrucci Ristorante / Villa Donn’Anna

Type: Gourmet restaurant / Italian Mediterranean cuisine
Area: Posillipo (Villa Donn’Anna)
Indicative price: see Table
Accessibility: Car / taxi
Michelin Star: ⭐

Palazzo Petrucci Ristorante (5) is one of the references of contemporary Neapolitan fine dining, offering a menu that combines technique, creativity, and a solid foundation of Italian Mediterranean cuisine. The menu, ranging from meat to fish, is built with strong attention to ingredients and follows clear seasonality, with frequent changes reflecting the rhythm of the local territory.

The experience is enhanced by a top-notch wine cellar, featuring carefully selected local, Italian, and international labels. The restaurant also offers a charming outdoor area: a veranda considered a must and a panoramic terrace overlooking the sea, creating a unique and evocative atmosphere.

Starters

• Beef tartare, summer amatriciana sauce, cuttlefish and charred onion
• Raw scampi with lemon and friarielli juice (2, ★★)
• Squid tagliolino with clams and seaweed (1)
• Mozzarella lasagnetta with raw prawns (1, ★★)
• Red mullet with carrots and sautéed parsley (2, ★★)
• Cuttlefish, almond cream, salted raspberry, and myrtle
• Poached egg, eggplant, and Provolone del Monaco
• Buffalo milk stracciata, homemade porchetta, and fava cream (1)

First Courses

• Candela with veal, lime, pepper, and oyster mayonnaise
• Paccheri stuffed with ricotta, Neapolitan ragù, and sheep ricotta (2, ★★)
• Paccheri all’impiedi with ricotta and Neapolitan ragù (2, ★★)
• Linguine with blue lobster and piennolo tomatoes (1, ★)
• Corallino with smoked eel, potatoes, seaweed, and ginger
• Risotto with prawns, clams, almonds, and turmeric (1, ★)

Main Courses

• Lamb with dried apricots, pecorino, and mint (1)
• Smoked duck “acqua pazza”
• Red mullet in carpione, not fried, with soy reduction on cabbage couscous (1, ★)
• Lobster with grilled spiga and arugula
• Monkfish, ’nduja, milk carpaccio, agretti, and black olives
• Raw and cooked fish soup (1, ★★)

Desserts

• Dark chocolate drop filled with white chocolate cream, raspberry heart, salted peanuts, and candied fennel sauce
• Basil sponge with yogurt cream and berries
• Layered Neapolitan pastiera (3, ★★)

Palazzo Petrucci is perfect for those seeking a high-level gastronomic experience where cuisine, wine, and scenic surroundings blend into a refined journey, ideal for special occasions and memorable dinners with a sea view.

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🍕 Da Pellone

Type: Historic pizzeria / Popular Neapolitan cuisine
Area: Center (Corso Garibaldi)
Indicative price: see Table
Accessibility: On foot / public transport

Da Pellone (4) is one of the historic pizzerias most loved by Neapolitans, an authentic address where pizza is served following the purest and most convivial tradition of the city. The setting is simple and informal, with fast service and generous portions, perfect for those seeking genuine flavors at accessible prices.

The menu focuses on the great classic Neapolitan pizzas, accompanied by a selection of typical fried dishes that best represent Neapolitan street food.

Starters

• Mixed Neapolitan fried platter with potato croquettes, rice arancino and small fried frittatas

Pizzas

• Stuffed pizza with escarole (1)
• Fried pizza with Piennolo cherry tomatoes (2)
• Pizza with green chili peppers and yellow and red cherry tomatoes (1)
• Genovese pizza (1)
• Pizza with artichokes (1)
• Pizza with zucchini (1)
• Pizza Margherita (2)

Da Pellone is the ideal choice for those who want to experience the most authentic Neapolitan pizza, straightforward and unpretentious, in a popular setting deeply connected to the city’s tradition.

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🍽️ Cantina del Gallo

Type: Typical trattoria / Traditional cuisine
Area: Historic center
Indicative price: see Table
Accessibility: On foot / public transport

Cantina del Gallo (3) is a trattoria with authentic character, where popular Neapolitan cuisine is served uncompromisingly, respecting traditional recipes. The setting is informal and convivial, perfect for those seeking intense flavors and memorable dishes.

Starters

• Handmade potato croquettes, arancini, and stuffed zucchini flowers (3, ★★)
• Pizzicotti: small stuffed calzones with friarielli, pork bits, ricotta, seasonal sides (2, ★)

First courses

• Penne alla Sorrentina (2, ★★)
• Pasta with potatoes (1, ★)
• Penne alla Genovese (3, ★★)
• Pacchero alla De Filippo with stockfish sauce (1, ★)

Main courses

• Stintinielli: lamb offal rolls with potatoes (2, ★★)
• Sausage and friarielli (1, ★)
• Grilled scamorza cheese (1, ★)
• Stockfish in casserole (1, ★)

Cantina del Gallo is recommended for those looking for an authentic traditional Neapolitan culinary experience, with substantial pizzas, first and main courses, accompanied by a selection of local Italian wines.

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🍕 Pizzeria Starita a Materdei

Type: Pizzeria / Traditional Neapolitan cuisine
Area: Materdei
Indicative price: see Table
Accessibility: Public transport / car / on foot

Pizzeria Starita a Materdei (2) is a must-visit for those wanting to experience authentic Neapolitan pizza. A historic pizzeria known for the quality of its doughs, perfect cooking, and both traditional and creative combinations. The venue has a wine cellar with local Italian labels to accompany every dish.

Starters & Fried

• Mixed fried with pasta frittatas, crocche, battilocchi (2, ★★)

Pizzas

• Margherita (1, ★)
• Marinara, prepared with tomato, datterino tomato, garlic, oregano, basil, and parmesan (1, ★★★)
• Montanara alla Pizzeria Starita, double-cooked with tomato, provola, cheese, and basil (1, ★★★)
• Oggi a otto: fried pizza filled with friarielli and cod (1, ★★★)
• Fiorilli and zucchini (1, ★)
• Fried Angioletti, savory version (arugula and cherry tomatoes) or sweet (Bronte pistachio cream) (1, ★★)

Pizzeria Starita a Materdei is perfect for those seeking an authentic Neapolitan pizza experience, with classic and creative preparations, accompanied by selected local wines.

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🍽️ Trattoria Le Zendraglie

Type: Historic trattoria / Traditional Neapolitan cuisine
Area: Naples Center (Materdei area)
Indicative price: see Table
Accessibility: On foot / car

Trattoria Le Zendraglie (2) is a historic trattoria offering both meat and fish dishes, with particular attention to Neapolitan tradition and the quality of ingredients. The setting is simple and welcoming, perfect for an authentic lunch or dinner in Naples.

The cuisine follows traditional recipes, with hearty and flavorful dishes including soups, meats, and seafood specialties prepared according to the city’s historic techniques.

Starters

• Tripe with salt and lemon (3, ★★)
• Mixed marinated fish: octopus, salmon, anchovies
• Coroniello (salted cod) boiled in salad with vegetables, fine olive oil, garlic, and lemon (1, ★)
• Luciana-style octopus (1, ★)

First Courses

• Genovese pasta
• Spaghetti with homemade soffritto
• Pasta and potatoes with provola
• Pasta and beans or chickpeas
• Carnacotta soup (tripe) (3, ★★★)
• Spaghetti with baby octopus
• Penne with swordfish and eggplant
• Spaghetti with peppers, anchovies, black olives, and Piennolo cherry tomatoes

Main Courses

• Lamb offal rolls “stentiniello o’ furno co’ ‘e ppatane” (1, ★)
• Braciole (rolled meat)
• Ribbonfish baked or fried
• Fish soup (1, ★)
• Carnummoli: rare shellfish resembling stones (1, ★)
• Salted cod in white: fried, in casserole or roasted; baked with potatoes; with chickpeas (1, ★)

Sides

• Fried diced eggplant (1, ★)
• Peppers sautéed with olives and capers

Desserts

• Neapolitan riccia sfogliatelle
• Pastiera

Trattoria Le Zendraglie is ideal for those who want to savor Neapolitan tradition in an authentic setting, with both meat and fish dishes prepared according to historic city recipes.

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FAQ