George Restaurant is a mediterranean restaurant in Chiaia, Naples.
George Restaurant at the Grand Hotel Parker's in Naples holds one Michelin star for Domenico Candela's modern Mediterranean tasting menu, with the Posillipo.
Editorially verified May 19, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Tasting menu, Seafood carpaccio, Pasta
Must order: The seven-course tasting menu with the seafood and the modern lamb course.
Tip: Closed Sunday and Monday. Book three weeks ahead via the hotel. The 145-euro tasting is the entry point.
Address: Parco Margherita 60, 80121 Napoli, Naples
Ciro Salvo's 50 Kalo in Naples' Mergellina edge of Chiaia ranks among the world's top three pizzerias on the 50 Top Pizza list, with a 72-hour fermentation.
Signature: Pizza margherita, Pizza marinara con verdure
Order: Margherita with San Marzano DOP and the marinara with Cetara anchovies and oregano.
Tip: Book on the website a fortnight ahead for dinner. Lunch is the calmer service; the long dough proof is the signature.
Il Ristorante Alain Ducasse Napoli on the ninth floor of ROMEO hotel earned one Michelin star in 2026, Alessandro Lucassino's modern Campanian degustation.
Signature: Six-course degustation, Campanian seafood, Modern pastry course
Order: The six-course degustation with Lucassino's Campanian seafood courses and the pastry finale.
Tip: Open 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.
Da Michele in Naples' Forcella has baked margherita and marinara since 1870, the city's defining pizza counter. Kitchen leans neapolitan pizza.
Signature: Pizza margherita, Pizza marinara
Order: Pizza margherita and pizza marinara, the only two on the carte for 150 years.
Tip: Take a numbered ticket from the door and wait outside. The classic margherita is 5 euros 50; cash preferred.
Gino Sorbillo's headquarters on Via dei Tribunali in Naples is the third-generation family pizzeria, with 21 siblings carrying the dough across four city.
Signature: Pizza margherita, Pizza marinara, Pizza fritta
Order: The margherita with San Marzano DOP and the seasonal special with friarielli.
Tip: No bookings; arrive 12:30 or 19:00 for the shortest queue. The pizza fritta at Lievito Madre two doors down handles overflow.
Ciro Salvo's 50 Kalo in Naples' Mergellina edge of Chiaia ranks among the world's top three pizzerias on the 50 Top Pizza list, with a 72-hour fermentation.
Signature: Pizza margherita, Pizza marinara con verdure
Order: Margherita with San Marzano DOP and the marinara with Cetara anchovies and oregano.
Tip: Book on the website a fortnight ahead for dinner. Lunch is the calmer service; the long dough proof is the signature.
Starita in Naples' Materdei has run the wood ovens since 1901, with the montanara fried pizza (Sophia Loren's choice on screen) the unmissable order.
Signature: Montanara fried pizza, Pizza margherita, Angioletti
Order: Montanara fried pizza, margherita and angioletti dough fritters to start.
Tip: Closed Monday lunch; otherwise open daily 12:00-24:00. No bookings; arrive 12:30 or 19:30 for the shortest queue.
Di Matteo on Via dei Tribunali in Naples has fried pizza, frittatine and crocchè from the streetside window since 1936; Bill Clinton's 1994 lunch stop sits.
Signature: Pizza margherita, Pizza fritta, Crocchè di patate
Order: The pizza fritta from the window, then pizza margherita inside and crocchè di patate.
Tip: Open daily 10:00-24:00. Cash preferred at the window; sit-down service runs upstairs.
