La Caravella

Frommer's Review

This is one of the best restaurants in the whole region. Chef Antonio Dipino has succeeded in marrying tradition with creativity, and so the dishes are sometimes elaborate, but simpler fare is also offered -- and everything is made with fresh local ingredients. The seaweed fritters are an excellent appetizer, which you can follow with tubetti di Gragnano al ragù di zuppa di pesce (short pasta from Gragnano -- bronze extruded -- with a sauce of stewed seafood) and a superb pezzogna (local fish). For those who prefer meat or are tired of seafood, there are choices such as ziti di Torre Annunziata ripieni di carne alla Genovese (pasta tubes from Torre Annunziata -- also bronze extruded -- filled with meat, Genoese style). The desserts and the wine list are on par with the rest of the menu.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.