Donna Elvira - Ristorante dal 1952 In Castellabate

Very friendly staff and the pizza is delicious! I will happily return

Prendiamo una scarola imbottita ottima. Risotto con gamberi crudi non convince, tolti i gamberi rimane solo un riso al parmigiano. Frittura di paranza pessima, moscia e risicata. Buono il ricarico sul vino.prezzi sicuramente alti. Non vale ciò che costa

Posto molto accogliente, elegante ma semplice allo stesso tempo! Cibo squisito e molto ben servito! Personale gentilissimo e professionale...

Everything was excellent: staff, food, service, location

A beautiful location right at the end of the bay of San Marco, served as a backdrop to an excellent dinner based on dishes which, starting from local raw materials, are then presented in a modern and gourmet way, in the best sense of the term. The service is very professional and punctual in describing the dishes and their composition. After a fantastic welcome amuse-bouche consisting of Cilento white fig and raw ham, we began our journey with some first courses. My partner and I enjoyed an excellent risotto based on Vialone Nano rice, cheese and Sarawak pepper and candied lemon. The balance and elegance of the whole is truly excellent with an extra edge given by the candied lemon. My children ate what appeared to be paintings given their elegant plating. A Genoese with ziti and raw/cooked lamb for the little one, while the big one had parcels filled with aubergines, yellow and red datterini tomatoes and buffalo cream. I then continue with seared red tuna with cannellini beans on their cream, completed with sweet and sour onion gel. This dish was also sublime from every point of view: composition, cooking, taste, elegance and plating. This opinion is also shared by my older son. My partner and my little one opted for 2 appetizers as a second course. She took some very fresh anchovies with scapece, while he took a very particular dish which I then took instead of dessert: a pizza in white, made up of fried pizza on buffalo ricotta foam, red prawn tartare and salmon caviar . The refinement of the ingredients, their delicacy, the sumptuousness and the explosion of flavors make this preparation very tasty. Perhaps as a starter it is too abundant, but without this consideration I would have eaten five! Closing for the rest of the family with sweets and small pastries, after a pre-dessert of chocolate and fig ice cream. The dinner was accompanied by a very good bottle of pure Cilento Fiano from Cantine Barone, a Vignonella 2021, taken from a list that represents this exceptional land very well.