Not only sea and sunshine in the beautiful Capri Island, but many gourmet proposals with the seasonal re-opening of the restaurants Mammà and Monzù.
A welcome in Capri style, designed by chef Salvatore La Ragione, which presents its new menus with Mediterranean flavors from Mammà (1 Michelin star), the restaurant created in 2013 at the initiative of the multi-starred Gennaro Esposito and which represents one of the kingdoms of the best Parthenopean gastronomic tradition. Leit Motif of La Ragione chef’s recipes is always fish, cleverly coupled with first-rate ingredients and seasonings to give birth to some of its signature dishes such as Cuttlefish tagliatella with sprouts, the Neapolitan Fried Fruit or its characteristic Raw and cooked sea. There are the Paccheri with ragù too, a great classic of Mediterranean cuisine and bell revamped in a contemporary and innovative key, alongside with many other proposals that represent a real journey of colors, scents and flavors such as Shrimp ravioli, provola and porcini or Catalana Crustaceans. In a privileged position, near the historic square, Mammà is part of the Manfredi Fine Hotel Collection, located in Capri with Punta Tragara, the 5 star Luxury Hotel affiliated with Small Luxury Hotels of the World, with views of Marina Piccola and the famous Faraglioni and inside of which there is another gourmet excellence of the island, the restaurant Monzù guided by
chef Luigi Lionetti. The executive chef has a fresh and imaginative à la carte menu, where there are a few must of the Mediterranean tradition that he revisited with an inventive fret. It is rich in the suggestion of appetizers where the main protagonist is always the fish, from the Cuttlefish with chickpeas, friarelli and n’duja to the Soup of orange, shrimps, buffalo ricotta , cream of fennel and bottarga of mullet. Among the first, there are some chef Lionetti’s signature dishes such as Risotto with shrimps, burrata, capers with lemon scent or Gragnano Spaghettone with broccoli, clams and cooked and raw tuna. While ending in sweetness just let yourself be tempted by the delicious and original pastry chefs Cristina Passini, including the Absolute Lemon or Tiramisu in my own way, which is made directly at the table. The chef’s creations can be combined with the precious wines in the suggestive Tragara Wine Cave made in the typical caprese cave, ideal for an aperitif or after dinner in the new Monzù Gin Club & American Bar by the pool, relying on the experience of barman Daniele Chirico.
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