26 editor picks in Naples.
26 italian places in Naples we have eaten in, sorted by editor score. All cuisines in Naples | Italian across every city.
Italian dining in Naples runs from spit-and-sawdust trattorie to white-tablecloth rooms, with Campanian cooking at its core. Trattoria Nennella in the Quartieri Spagnoli and Tandem Ragù in the Centro Storico keep the boisterous, ragù-driven tradition alive, while Palazzo Petrucci out at Posillipo and Il Ristorante Alain Ducasse Napoli sit at the fine-dining end. Chiaia carries much of the smarter trade, with La Cantinella, Veritas Restaurant and Ristorante Umberto, and osterie like Osteria da Carmela fill in the neighbourhood tables.
Lino Scarallo's Palazzo Petrucci on Posillipo Hill in Naples holds one Michelin star and the seafront cliff terrace over the Bay, the city's most-told modern.
OrderLasagnetta di mozzarella di bufala and risotto alla pescatora with Bay views.
TipBook three weeks ahead via the website; the 145-euro tasting menu is the entry point. Terrace tables go first.
Umberto in Naples' Chiaia has run the family room since 1916, with the tubettoni do treddeta (3-fingered seafood pasta) and the spaghetti alle vongole.
OrderTubettoni do treddeta (the house specialty since 1916) and spaghetti alle vongole veraci.
TipOpen Mon-Sat 12:00-15:30 and 19:30-23:30; closed Sunday. Book a week ahead via the website for weekends.
Mimi alla Ferrovia near Naples Central Station has cooked the canon since 1943, with the linguine all'astice (lobster pasta) the dish Sophia Loren.
OrderLinguine all'astice, ragu napoletano della domenica and pasta alla genovese.
TipClosed Sunday all day. Book a fortnight ahead via Resy for weekends; the lobster pasta runs around 35 euros.
Tandem on Via Paladino in Naples is the modern trattoria built entirely around the Neapolitan Sunday ragu: paccheri, ziti spezzati and the bread-dunking.
OrderPaccheri al ragu napoletano, then bread to mop the sauce. Polpettone for the table.
TipNo bookings; arrive 12:30 or 19:30 for the shortest queue. Seven Tandem rooms across the centro storico share the carte.
Da Ettore in Naples' Santa Lucia has invented the pagnottiello (stuffed pizza-bread sandwich) since 1955, plus a full carte of seafood pastas.
OrderPagnottiello stuffed with prosciutto and provola, spaghetti alle vongole.
TipClosed Sunday all day. Book ahead for weekends; the pagnottiello runs around 9 euros.
Nennella in Naples' Quartieri Spagnoli runs the most theatrical service in town: shouted orders, plastic stools, 13-euro three-course lunch.
OrderPasta e patate con provola, polpette al sugo, the daily Quartieri Spagnoli antipasto.
TipNo bookings, cash only. Arrive by 12:00 for lunch or 19:00 for dinner. Closed Sunday all day.
Gianluca D'Agostino's Veritas in Naples' Chiaia is the one-Michelin-star room reopened after a 2023 refit, with a 95-euro modern Campanian tasting menu.
OrderThe seven-course Tradition tasting menu with the lamb and risotto pescatora courses.
TipClosed Sunday and Monday. Book a fortnight ahead. The lunch tasting at 65 euros is the value entry.
La Cantinella in Naples' Santa Lucia waterfront has run the classic seafood carte since 1971, with the Bay of Naples view, spaghetti alle vongole and crudo.
OrderSpaghetti con le vongole, crudo di mare, risotto alla pescatora.
TipClosed Sunday. Book three weeks ahead via the website. Bay-view terrace tables go first.
Ristorante Caruso on Via Partenope in Naples sits on the rooftop of the Grand Hotel Vesuvio over Castel dell'Ovo, with a classic seafood carte that pairs.
OrderLinguine all'astice with Bay-view service, spaghetti alle vongole veraci.
TipBook a fortnight ahead; the rooftop terrace tables face the Castel dell'Ovo. Jacket suggested for the dining room.
Salumeria Upnea on Vomero in Naples is the deli-bistro hybrid pouring Campania natural wines, with salumi-and-cheese boards and a daily-changing pasta.
OrderThe salumi flight, pasta alla genovese, caciocavallo impiccato with grilled bread.
TipClosed Monday. Open daily 12:00-23:00 otherwise. Walk-in counter; bookings for the back room.
Il Ristorante Alain Ducasse Napoli on the ninth floor of ROMEO hotel earned one Michelin star in 2026, Alessandro Lucassino's modern Campanian degustation.
OrderThe six-course degustation with Lucassino's Campanian seafood courses and the pastry finale.
TipOpen Tuesday to Saturday dinner only, 19:30-22:00. Book three weeks ahead via the hotel; appetizers start at 45 euros, the degustation at 190 euros.
Nennella in Naples' Quartieri Spagnoli runs the most theatrical service in town: shouted orders, plastic stools, 13-euro three-course lunch.
OrderPasta e patate con provola, polpette al sugo, daily Quartieri Spagnoli antipasto.
TipNo bookings, cash only. Arrive by 12:00 for lunch or 19:00 for dinner. Closed Sunday all day.
Tandem on Via Paladino in Naples is the modern trattoria built entirely around the Neapolitan Sunday ragu: paccheri, ziti spezzati and the bread-dunking.
OrderPaccheri al ragu napoletano, then bread to mop the sauce. Polpettone for the table.
TipNo bookings; arrive 12:30 or 19:30 for the shortest queue. Seven Tandem rooms across the centre share the carte.
Salumeria Upnea in Naples' Centro Storico is the deli-bistro hybrid pouring Campania natural wines, with salumi-and-cheese boards and a daily-changing pasta.
OrderThe salumi flight, pasta alla genovese, caciocavallo impiccato with grilled bread.
TipClosed Monday. Open daily 12:00-23:00 otherwise. Walk-in counter; bookings for the back room.
Da Ettore in Naples' Santa Lucia has invented the pagnottiello (stuffed pizza-bread sandwich) since 1955, plus a full carte of seafood pastas.
OrderPagnottiello stuffed with prosciutto and provola, spaghetti alle vongole.
TipClosed Sunday all day. Book ahead for weekends; pagnottiello runs around 9 euros.
La Locanda Gesu Vecchio on Via Paladino in Naples' Spaccanapoli is Vittorio Fortunato's Michelin Bib Gourmand trattoria (opened 2019), with pasta e patate.
OrderPasta e patate con provola, genovese, mezzanelli alla scarpariello in the daily carte.
TipClosed Monday. Tuesday to Sunday 12:00-15:30 and 19:00-23:00 in two seatings (19:00, 21:30). Book ahead even for lunch.
Trattoria Malinconico in Naples' Vomero is a no-frills neighborhood institution with daily-changing pasta, genovese, and ragu napoletano on Sundays.
OrderGenovese, ragu napoletano on Sunday, frittata di maccheroni.
TipClosed Sunday. Cash preferred. Carafe wine; the room fills nightly with locals so arrive at opening or expect a wait.
Osteria della Mattonella in Naples' Toledo quarter runs the home-style Neapolitan carte with daily pasta specials, polpette napoletane and the genovese.
OrderGenovese pasta, polpette napoletane, pasta e fagioli.
TipClosed Sunday evening and Monday. Book a week ahead for weekends; the genovese runs all-day.
Umberto in Naples' Chiaia has run the family room since 1916, with tubettoni do treddeta (3-fingered seafood pasta) and spaghetti alle vongole anchoring.
OrderTubettoni do treddeta (house specialty since 1916) and spaghetti alle vongole veraci.
TipOpen Mon-Sat 12:00-15:30 and 19:30-23:30; closed Sunday. Book a week ahead via the website for weekends.
Il Ristorante Alain Ducasse Napoli on the ninth floor of the ROMEO hotel holds one Michelin star (2026) for Alessandro Lucassino's six-course Campanian.
TipOpen Tuesday to Saturday dinner only, 19:30-22:00. Book three weeks ahead via the hotel; the six-course degustation runs 190 euros.
Mimi alla Ferrovia near Naples Central Station has cooked Neapolitan classics since 1943, with linguine all'astice the dish Sophia Loren and city politicians.
TipClosed Sunday all day. Book a fortnight ahead via the website for weekends; the lobster pasta runs around 35 euros.
Mosto in Chiaia is one of four Mosto craft beer bars in Naples, open to 02:30 on Fridays and Saturdays with 10 rotating Italian taps and a whisky and gin bar.
OrderItalian craft beer, whisky
TipSeating is scarce, so the crowd drinks standing in the vico; the taps lean Italian, with Piccolo Birrificio Clandestino a regular.
Osteria Donna Teresa in Naples' Vomero has run a verbal daily menu since 1913, with no printed carte and no signage, serving Vomero workers a 12-euro.
OrderMeatballs al sugo and pasta e patate con provola; ask the server about the daily fish.
TipClosed Sunday. Arrive by 13:00 for lunch and ask the server what is on today; the meatballs and anchovies are the constants.
Osteria da Carmela in Naples' Centro Storico near the Archaeological Museum has cooked the daily Neapolitan carte since 1967, a 25-cover room that remains.
OrderSeafood pasta of the day and whatever fritto they are serving from the morning market.
TipBook two days ahead by phone (+39 081 549 9738); the room fills with regulars by 13:15 and 20:30.
Tandem on Via Paladino in Naples is the modern ragu specialist that runs seven rooms on separate streets, with the Sunday-ragu ritual available daily.
OrderPaccheri al ragu napoletano with bread to mop the sauce.
TipNo bookings; arrive 12:30 or 19:30. The paccheri al ragu is 6 euros; bread for mopping is included.
Nennella in Naples' Quartieri Spagnoli runs a 12-euro three-course lunch with shouted orders, pasta e patate con provola and the daily Quartieri Spagnoli.
OrderThree-course working-class lunch
TipCash only. Arrive by 12:00 for lunch or 19:00 for dinner; no bookings.
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