I migliori ristoranti in Napoli

14/07/2026: Score based on the fact that we got deathly food poisoning here, likely due to poorly handled mussels. Otherwise, food was tasty and service was friendly.

11/07/2026: Ate here on our first night in Ischia, the food was everything I wanted it to be and more and the service was impeccable. Even with the language barrier, Julia, our server was excellent and extremely helpful.

21/05/2026: Had a wonderful meal here! The seafood polenta amuse-bouche was so rich and umami. For starters we had the lobster dish and the mixed pasta. The fresh loaf of bread paired so well to soak up the rich sauces! The mackerel for the main course was served with an array of amazing sauces! Very underrated restaurant!

21/05/2026: What a find! Tiny place. Warm environment. Every dish was exceptional. After two dinners at Michelin rated restaurants, this was much better!

09/06/2026: A small place away from the hustle and bustle, with air conditioning and comfortable trattoria-style tables. Fast service. We enjoyed grilled swordfish and meatballs with ragù and tomato salad.

20/05/2026: Great little restaurant down a side street. The food was very good especially the melanzane parmigiana. Very good value and we'd definitely go back to try more dishes. Highly recommend this place

24/05/2026: And why am I telling you...when you see it, YOU HAVE TO STOP there! Do you eat real Neapolitan food and the service?!? Well, how are you with your family? I've said it all.

23/05/2026: Authentic flavors and impeccable service!! An excellent pizzeria not to be missed!

27/12/2025: Good food, maybe a long wait for the main course, but everything was good. Small restaurant with cramped spaces, poor phone reception.

22/12/2025: Great, professional, and friendly. The food was excellent, and when I made a special request for the bread, they were very accommodating. Thank you, and we'll definitely be back.

20/02/2026: Amazing pizza, from the dough to the cooking to the ingredients. The vegetarian options are original (but not as weird as they often are) and are every bit as good as the meat-based pizzas. Prices are fair for the quality. Efficient and courteous service.

18/02/2026: Recommended by my brother, I can only confirm what he told me: a truly elegant pizzeria. The atmosphere is intimate and the building is beautifully designed. Both the classic and double-baked dough are excellent. The choice to have a limited selection is very well thought out, with ingredients that pair perfectly. The desserts are delicious. Lastly, not having coffee is another perfect choice. Offering it just for the sake of it doesn't improve the quality, and they're right. To each their own. Finally, the service: the waiters and owner are impeccable and friendly. You have to go to this place!

11/07/2026: Always number one One of the best restaurants in the Vesuvius area for 40 years Top-quality food Courtesy Professionalism Simplicity Dedication to customers What more could you ask for?

21/06/2026: Historic pub, tasty sandwiches, impeccable service, elegant atmosphere

12/05/2026: Margherita with provola cheese and pepper!!! Spectacular...

06/05/2026: The pizza was delicious, but the service left much to be desired. My husband and I came in today, Valentine's Day, remembering good experiences in the past, so much so that I had given it a positive review about a year ago. I admit it was late, but we very kindly asked if we could come in, and they said yes, and they showed us into the dining room. An elderly waiter approached us and, bluntly and rather rudely, invited us to order something quick because they were closing soon. We politely replied that we were sorry and that we would have a Margherita and a Marinara anyway. The entire time we waited, we observed the very obsequious behavior of the previous waiter toward a table almost next to ours, asking if they wanted anything else... almost as if we were the only ones wasting their time! Our pizzas arrived, we ate them, when the waiter approached again and asked if we had reservations. At this point I got nervous, and the more my husband urged me to calm down, the more nervous I became. What, you let us in first, and then you make all this fuss??? It wasn't free, €15.50 for a Margherita and a full-sized Marinara—it's not much, but it's not cheap. We left, and I, growing increasingly angry, shouted that I wouldn't set foot in there again, and if necessary, I would advise others against going there. And that's what I'll do. You don't treat people like that, you don't treat regular customers well, because anyone who's experienced in the business knows that any customer can return if they're satisfied. Unfortunately, the restaurant industry is often populated by untrained people with the false belief that all it takes is cooking, kneading, and people will eat, and there's no risk of bankruptcy. To this day, my memory of this pizzeria isn't positive.

11/06/2026: Everything was great and the prices were very reasonable. The service was friendly and the food tasted amazing. I 100% recommend the Diavola pizza.

08/06/2026: The cuisine was excellent, with fresh ingredients and excellent wine. We had the exceptional sautéed clams, the peppered mussels, and the pizza was also exceptional. The staff was incredibly friendly. Of the three dinners we had in Naples, this was definitely the best. Highly recommended.

15/02/2026: Calling Nanninella a pizzeria is incorrect. It's a sublime experience. The pizza is unparalleled, and Raffaele and his staff have created an Eden of quality, values, courtesy, and love. We've tried many of the best-known and most renowned pizzerias, but Nanninella rightfully deserves top spot. Don't forget to finish with the desserts, which will let you experience the exceptional wisdom and knowledge Raffaele has gained by combining experience abroad with Italian tradition and his capacity for study and innovation. NOT TO BE MISSED!!!

15/02/2026: THE charm of lightness "Nanninella" Innovation at the service of lightness. This is the only way to summarize, or perhaps it should be, the inspiration of owner and "Pizza Chef," Raffaele Boccia. Such is his mastery in making his masterpieces so rare and melt-in-the-mouth. A synthesis and antithesis, he grew up under the tutelage of four generations of bakers, from whom he inhaled the fascination of the secrets of water, flour, and sourdough starter directly in the field, studying with masters of leavening like Rolando Morandin and in London with the celebrated chef Jamie Oliver. His obsessive attention to cooking and the perfect pairings with toppings, which have earned him university teaching positions, make him a reliable choice from the menu. 7.5-degree view Tradition in evolution. A multifaceted space with an intense, contemporary, and sophisticated atmosphere—in its furnishings, colors, and LED lighting—that draws on the familiarity of old-fashioned Italian trattorias to make guests feel at ease. The interior, with fake greenery hanging from the walls and ceiling, a bouquet of flowers on the marble table, chairs with an elaborately carved floral motif, and a floor made of large gray tiles with a matte finish, contribute to a clean, modern look. However, the non-unique character of the space and the clear separation of the dining room from the spacious and beautiful oven area perhaps detracts from the latter and does little to enhance the transparency. 9.5% preparation Tradition and innovation at the service of lightness with highly hydrated doughs, 70-75% for contemporary styles, meticulous management of the gluten network, and methodical use of cold water and kneading techniques result in pizzas with ample, even air pockets that yield to the bite without stretching. The pizza al padellino (a small pan) deserves a special mention. It features the champion's signature, perfectly blending triple leavening (dough, dough balls, and a small pan) and strong flours, allowing the gases to escape to the max, resulting in a large, even crust and a Guinness-caliber softness. The fried foods are delicious, with no oil on the surface, a good breading, and toppings with sauces that don't overpower the flavor. 8 Ingredients A proposal based on meticulous research into excellent raw materials, often sourced from small artisans and farmers in Campania. The main ingredients include: San Marzano DOP tomatoes and semi-dried cherry tomatoes (both red and yellow) for intense and flavorful bases. The dairy products include a selection of buffalo mozzarella DOP, fior di latte, smoked provola, and specialties such as "mistobufala." The condiments are flavored extra virgin olive oil and lemon zest for citrus notes. Service 8 The table setting is consistent with the menu. Rubberized placemat, classic white napkin, and old-fashioned cutlery—in short, straightforward. The service is fast, professional, and offers advice without being intrusive. Prices 8 A short and concise menu, starting with a vast assortment of fried foods, from €2 for a croquette to €4.50 for the delicious square frittatina with cheese, pepper, and truffle. Then, pizzas start at a modest €6.50 for a Margherita, the "Napoli sta qui" (Neapolitan version) is priced the same, and a maximum of €12.50 for the "Il capriccio di Raffaele," a three-cooking pizza with provola cheese, smoked cooked ham, fresh mushrooms, semi-dried cherry tomatoes, and black olives. Service €2.00. Overall rating: 8.5 Choice: Crocchè with provola sauce; cheese, pepper, and truffle frittata; Margherita; Margherita cooked three times; Truffle and potatoes; Chocolate cheesecake; Cream zeppola; Water and beer (bottle). Final thoughts: Choose this if you're looking for an experience that combines Neapolitan tradition with constant gourmet and technological innovation, in a sophisticated but not overly so environment. Excellent for large or small groups, and couples. Outdoor terrace also available.

01/06/2026: We chose this villa to celebrate our son's First Communion, and we couldn't have made a better choice. The location is truly stunning, meticulously designed and perfect for such a special occasion. The staff was extremely kind, professional, and always available, making us feel welcomed from start to finish. The food was excellent, appreciated by all our guests for its quality, flavor, and presentation. Special praise also goes to the entertainment team, who, with their kindness, energy, and involvement, kept the children entertained throughout the day, ensuring they had a wonderful time. It was a wonderful day that we will cherish in our fondest memories. Special thanks go to the owner, whose helpfulness, attention, and professionalism made everything possible and perfect, contributing invaluably to the success of the event. We recommend this venue wholeheartedly!

30/05/2026: I celebrated my son's first birthday, beautiful location, excellent food, perfect set-up even if due to bad weather, fortunately with the availability of Simona she offered us their splendid gazebo as an alternative to the lawn.

09/08/2026: Best bruschetta we ever had, the staff was very kind and helpful and we had a great time!

01/08/2026: I often go to Sciavica when I go to San Francesco in Forio. The food is excellent and the prices are reasonable. I recommend it.

14/06/2026: We go there solely and exclusively because of Nadia's kindness. 😘🌹

07/06/2026: I often go in the morning to stock up on delicious breakfasts. They really have everything, and above all, the quality is guaranteed. The baristas are expert and friendly. The pleasure is not only for the palate but also for the excellent atmosphere and utmost professionalism.

14/07/2026: Simple but fresh and genuine food

03/07/2026: The absolute best trattoria in Naples It wasn't sold out by speculation Family-run, incredibly affordable, and of the highest quality

06/07/2026: I celebrated my 25th wedding anniversary here and I couldn't have made a better choice. The atmosphere was welcoming and elegant, the food excellent, the staff was professional, and the entertainment was engaging, making our special day unforgettable.

15/06/2026: Celebrated my niece's communion, great place, great food and great staff