Ciro Oliva's Concettina ai Tre Santi in Naples' Sanita is the modern pizza fine-dining room, with tasting menus of six small pizzas and wine pairing in the 1951 family room.
Tip: Book on the website three weeks ahead. Tasting runs 45 euros; the historic counter still serves classic pizzas alongside.
Address: Via Arena della Sanità 7, 80137 Napoli, Naples
La Cantinella in Naples' Santa Lucia waterfront has run the classic seafood carte since 1971, with the Bay of Naples view, vongole and crudo di mare anchoring lunch and dinner.
Tip: Closed Sunday. Book three weeks ahead via the website. Bay-view terrace tables go first.
Mimi alla Ferrovia near Naples Central Station has cooked Neapolitan classics since 1943, with linguine all'astice the dish Sophia Loren and city politicians keep ordering.
Tip: Closed Sunday all day. Book a fortnight ahead via the website for weekends; the lobster pasta runs around 35 euros.
Umberto in Naples' Chiaia has run the family room since 1916, with the tubettoni do treddeta (3-fingered seafood pasta) and spaghetti alle vongole anchoring the historic carte.
Tip: Open Mon-Sat 12:00 to 15:30 and 19:30 to 23:30; closed Sunday. Book a week ahead via the website for weekends.
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 and the named-table tradition.
Tip: Book a fortnight ahead; rooftop terrace tables face the Castel dell'Ovo. Jacket suggested for the dining room.
Ciro Salvo's 50 Kalo in Naples ranks among the world's top three pizzerias on the 50 Top Pizza list, with a 72-hour fermentation dough and a fine-pizza tasting at the counter.
Tip: Book on the website a fortnight ahead for dinner. Lunch is the calmer service; the dough proof is the kitchen's signature.
Lino Scarallo's Palazzo Petrucci on Posillipo Hill in Naples holds one Michelin star with a seafront cliff terrace over the Bay, the city's modern Campanian tasting room.
Tip: Book three weeks ahead via the website; the 145-euro tasting menu is the entry point. Terrace tables go first.
