The Garden Ristorante In Sorrento

We shared pizza, the lemon pizza was unusual and worth a try!

Lovely food, but service was terrible, the staff were rude and had no customer service.

Ah, the Tartufafa Pizza — where do I begin? As a chef who once stood at the helm of a five-star Michelin-starred restaurant, I’ve curated menus that danced across continents, paired truffle foam with seabass carpaccio, and served desserts that whispered tales of Provence and Kyoto alike. But nothing — nothing — ever quite compared to the deep, soul-hugging joy of my Tartufafa pizza. It wasn’t just a dish. It was a reverence. A love letter to the forest floors of Umbria and the rugged warmth of Naples’ brick ovens. I remember the first time I created it — standing alone in my test kitchen, sun just beginning to fall into golden hour, a few scrawled notes on a flour-dusted counter, and a half-spent jar of black truffle paste whispering my name. The dough? Fermented 72 hours — no shortcuts, no compromise. A tangy, slightly chewy, blister-kissed crust that sang with character. The sauce? None. Never. Not for Tartufafa. Tomatoes would only mask the nuance. Instead, I painted the base with a béchamel infused with roasted garlic and a hint of Taleggio — creamy, funky, and indulgently rich. But the heart of the pizza — the soul — was the truffle. Shaved black truffle, generous but never gaudy, folded gently into a blend of mozzarella di bufala and fontina. I added a scattering of wild mushrooms: chanterelles in the spring, porcinis in autumn. Sometimes I’d shave aged Parmigiano just seconds after the pie came out of the oven, letting it melt into the bubbling pools of cheese like a whispered secret. And then… the drizzle. A final flourish of white truffle oil — house-infused, of course, with real truffle remnants steeped for weeks. It wasn’t about the oil. It was about the story it finished telling. People would come from everywhere to try it. Royalty. Billionaires. Even the food critics who lived in fear of their own palates. I watched tears well up in the eyes of a stoic Tokyo restaurateur after one bite. A Hollywood actor once tried to bribe my maître d’ for the recipe. I never shared it. Not because I was possessive. But because it was never just about the ingredients. It was about the intention. The silence in the kitchen when I made it. The reverence of each motion. There were nights I’d sneak one for myself after service, still in my whites, elbows on the counter, a glass of Barolo in hand. One slice would crumble the tension of 14 hours on my feet. One slice and I remembered why I began cooking at all. The Tartufafa pizza was both my rebellion and my masterpiece. Too rustic for fine dining, too delicate for street food — and yet, it belonged exactly where it was: in my kitchen, made with love, served hot, and savored in awe. Would I go back to Michelin stars? Maybe. But I’d trade all of them for one more Tartufafa, made just right — from scratch, with soul, and eaten while the world paused to taste.

Nice restaurant. Good food selection and nice seating. Really enjoyed it, but the weather was hot. So I recommend stopping by at night.

Absolutely excellent. Great wine, attentive service and the pasta is some of the best we’ve had all week. Courgette flowers are magnificent and the Lambrusco 😘 Love.

We had dinner here tonight, the pasta with truffle was delicious, my husband had a mixed fish and ended up getting a plate with 1 piece of tuna, prawns, octopus and another unknown piece of sea creature. We pointed out to the waiter that this was not mixed fish. He was ‘not amused’ and said this was just mixed fish and walked away. Very rude and this after we had just paid and given a nice tip.

Seems to be a love it or hate it restaurant given recent reviews. We loved it. The only restaurant we went to more than once. Great menu, relaxed atmosphere and fantastic wine menu.

So good ,we ate here for a second time a week later. 'Seabass'was excellent. Good service.

The food had decent flavor but was overpriced for what you get. Unfortunately, the staff were unfriendly and cold, and I received the wrong meal with no apology. It felt like I was an inconvenience for pointing it out. On the positive side, the terrace surroundings were nice, and the location is great. The service was the biggest letdown and really dragged down the experience

Esta es una joya escondida de un restaurante, un entorno absolutamente precioso por encima de las calles de Sorrento. Elegimos pizzas para principal. Puedo recomendar el Sorrento con el sutil sabor del limón. La masa de pizza era tan ligera y ventilada. Tomamos tiramisú y cacerola de caoba de postre. ¡Otra vez delicioso! El camarero era encantador y el servicio fue rápido. Me encantó la sensación de jardín con la vegetación que crece por encima. Definitivamente vale la pena una visita.