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The restaurants not to be missed in Sicily
The restaurants in Puglia that are (really) worth trying
Restaurants outside the city of Milan: where to go Speaking instead of locals practically in the sea, we are forced to borrow a term from beyond the Alps that gives the idea very well: Les Pieds dans l’Eau, that is, those restaurants – suggestive but without frills – that give the possibility to eat almost on the sand, a breath away from the water. Also in this case, along the peninsula and around the major islands, there is plenty of choice between historical and trendy places. Where the dishes are treated, but very direct, made mostly with the daily catch. Informality, very chic, but attention to detail. So much so that the prices are not for all budgets. But the quality is super, here is our selection.
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1/12Romolo Amarea – Bordighera (IM)
Romolo is the name of Mr. Giordano who a dozen years ago had the happy intuition to create a bathing establishment – with restaurant – on the promontory of S. Ampelio. Excellent seafood cuisine: grilled octopus skewer, spaghetti alla chitarra with fresh anchovies, tuna tataki in a pistachio crust, Pavlova with red fruits and chantilly.
Where is it: Romolo Amarea, Bordighera
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2/12Langosteria – Paraggi (GE)
Enrico Buonocore’s maison has brought the best of its offer to the Levant: class lunch, the possibility of a snack even among the sun loungers throughout the day, dinner at the highest levels when the beach is set up with tables and lamps. Raw always to taste but always look at the slate of the day. Yes, very well, between Champagne and mixology.
Where is it: Langosteria, Paraggi
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3/12Dalmatia by Principe – Forte dei Marmi (LU)
The Dalmazia Beach Club restaurant is one of the pluses of the structure managed by the Hotel Principe. Three spacious verandas, each with a unique design and original structure. Tables are everywhere, from outside on the beach, in the shade of the pergola or inside the air-conditioned room. The cuisine is prepared by the talented Valentno Cassanelli, with precise and elegantly informal dishes.
Where is it: Dalmatia by Principe, Forte dei Marmi
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4/12Siesta Beach Club – Tirrenia (PI)
A lido, in the Calambrone hamlet that surprises: the small kiosk that looks like a simple bar is in effect a restaurant that produces excellent fish dishes every day, often and willingly cwith ample space for crudités, well accompanied by Tuscan wines. A tip: the stations scattered on the beach allow you to eat in great intimacy, a must try.
Where is it: Siesta Beach Club, Tirrenia
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5/12Fradis Minoris – Pula (CA)
The restaurant’s commitment is concretized in a completely circular kitchen “The catch, used by chef Francesco Stara is only that local or from the Nora lagoon, from which we also procure wild herbs, while the vegetables come from small productions of the neighbor Campidano. Very direct cuisine, with a real flavor.
Where is it: Fradis Minoris, Pula
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6/12The Pearl of the Sea – San Vincenzo (LI)
A light cuisine, with total respect for raw materials, fish in the first place, no alteration or distortion. Deborah Corsi runs a restaurant well, located in a charming modern hut, made of wood and steel, scenographically overlooking the beach. On the horizon, the profile of the islands of Capraia, Corsica and Elba stand out …
Where is it: The Pearl of the Sea, San Vincenzo
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7/12Bikini – Vico Equense (NA)
For over 60 years it has been one of the ‘places’ of the Sorrento Peninsula, in an (almost) uncontaminated bay. Also loved and frequented by the big names in our restaurant (primarily Cannavacciuolo and Esposito), the restaurant is led by Fumiko Sakai and offers signature dishes but without frills, often based on the fish of the day and with many references to tradition. Spaghetti with clams from ola.
Where is it: Bikini, Vico Equense
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8/12Il Riccio – Anacapri (NA)
Beginners are amazed: great Mediterranean cuisine, overlooking the Tyrrhenian Sea, simple and sophisticated at the same time, all “dressed” in white and blue which are the colors of the beach club. No.n the ‘a mare’ restaurant of the Capri Palace You will find lots of fish, in the tastiest interpretations of Campania, but also leave a place for the sweets that dominate the ‘room of temptations.
Where is it: Il Riccio, Anacapri
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9/12Locanda Perbellini by the sea – Bovo Marina (AG)
An inn immersed in 10 km of free rural beach, flanked by a suggestive pine forest. Here the flavors of Sicily are revisited by Giancarlo Perbellini: a simple but refined cuisine, rich in tradition, but with the signature touch. Try the five and seven-course courses.
Where is it: Locanda Perbellini by the sea, Bovo Marina
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10/12From Tuccino – Polignano a Mare (BA)
Seafood cuisine, Apulian tradition since 1968 and restaurant on the beach: here at Da Tuccino you can choose the fish you prefer in the fish market; this is how your journey between carpaccio and first courses will begin. Extensive à la carte menu and valid tasting sessions. Good wines from the cellar.
Where is it: From Tuccino, Polignano a Mare
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11/12Clandestino – Portonovo (AN)
Probably the most famous ‘pieds dans l’eau’ in the Mediterranean, not only because it was founded by Moreno Cedroni, two-starred at the Madonnina del Pescatore and one of the masters of Italian cuisine, Dream place, perfect structure, unique offer starting from the brilliant Susci: with C because it is an Italian and personal reinterpretation of the Japanese scheme, entirely based on raw fish.
Where is it: Clandestino, Portonovo (AN)
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12/12Hostaria in Certosa – Venice
Open every day from 9 to midnight, designed to offer everything. The structure can accommodate a hundred people outside, mostly on a floating deck, and about thirty inside, plus various lounges and lounges. The kitchen? Tradition and simplicity, with great ingredients (fish, first of all) and that touch of class that comes naturally to Max Alajmo.
Where is it: Hostaria in Certosa, Venice
Source: Vanity Fair
