Ristorante Caruso is an italian restaurant in Chiaia, Naples.
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.
Editorially verified May 19, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Linguine all'astice, Spaghetti alle vongole, Tagliata di tonno
Must order: Linguine all'astice with Bay-view service, spaghetti alle vongole veraci.
Tip: Book a fortnight ahead; the rooftop terrace tables face the Castel dell'Ovo. Jacket suggested for the dining room.
Address: Via Partenope 38, 80121 Napoli, 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.
Signature: Tasting menu, Seafood carpaccio, Pasta
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.
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.
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.
Signature: Salumi e formaggi, Pasta alla genovese, Caciocavallo impiccato
Order: The salumi flight, pasta alla genovese, caciocavallo impiccato with grilled bread.
Tip: Closed Monday. Open daily 12:00-23:00 otherwise. Walk-in counter; bookings for the back room.
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.
Signature: Tasting menu, Seafood carpaccio, Pasta
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.
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.
