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We've compiled the best of the best in Capri, Ischia, and Procida - browse our top choices for the top things to see or do during your stay.
In a 14th-century building close to the Piazzetta, this small, friendly, family-run restaurant has arched ceilings, autographed photos of famous patrons, and lots of atmosphere. Specialties include scialatielli ai fiori di zucchine e gamberetti (with zucchini flowers and shrimp) and cocotte (homemade pasta with mussels, clams, and shrimp), but the owner delights in taking his guests through the menu of regional dishes.
This busy café-bar has outside seating on the basalti flagstones with views of the port, so you can watch the boats coming in and out while munching on island-specialty lingue di bue and classic sfogliatelle pastries, panini, or semifreddi (frozen desserts similar to ice cream).
A meal at this restaurant, on the beach about a half-mile east of Corricella, encapsulates Procida's seaside simplicity. Lapping waves and views of the marina and Capri form the backdrop for the fresh seafood and vegetable creations. Access the restaurant either by foot down the steps from Via Pizzaco or by the free orange boat every two hours from the Corricella harbor front—phone the owner for times.
This extremely informal trattoria enjoys a distinctive setting up against limestone rocks not far from the Arco Naturale, with the kitchen in a cave at the back. Whether you stumble over it (and are lucky enough to get a table) or intentionally head for it after an island hike, Le Grottelle will prove memorable, thanks to the ambience, the views of Li Galli islands, and a menu that includes ravioli and local rabbit but is best known for seafood dishes such as homemade mezzi paccheri pasta with swordfish and eggplant.
With twinkly lit tables on a large terrace, plus a stylish bar for apertivi and dopo-cena carousing this place is a good bet for sophisticated versions of Caprese and Neapolitan classics. Warm host Pietro and the capable crew will guide you through the changing menu—standouts may include the candele alla Genovese, slow-cooked beef and onion pasta with novel additions, and roasted turbot with shallot cream.
