Naples is a city that captivates and engages from the first approach, with its seafront, its architectural and historical beauties, its myriad colors, extolled even by Pino Daniele in his songs, and its engaging atmosphere especially during the holidays. And then the sounds, the scents, the flavors, and its people, open and hospitable. Spend a little vacation here, and you will fall in love, rest assured.
Where to Eat at Easter in Naples
Aria Restaurant
Restaurant. In less than three years, Chef Paolo Barrale has conquered the heights of city dining, with the refined elegance of his establishment - on two levels, with the lounge on the lower floor - but above all with his excellent cuisine, where selected ingredients, creativity, and well-balanced technique come together. For Easter, an enticing menu dedicated to €150 per person (excluding beverages) couldn't be missed, offering: Easter cake; bullseye artichoke; passatelli with mantis shrimp; house rice and eggs, peas and lamb sauce; pancetta, beans, green pepper; ricotta, pears, smoke, rosemary; small pastries and colomba. It won't be difficult to find the right bottle to pair with the dishes from an extensive and exhaustive wine list. It may be useful to know that the restaurant is easily accessible by subway.
Aria Restaurant – via Loggia dei Pisani, 2 – 081 8430195 – www.ariarestaurant.it
Bidder Terrace at the Grand Hotel Parker's
Lounge Bar. The Grand Hotel Parker's is an elegant 5-star establishment, where you breathe a cosmopolitan yet friendly atmosphere. For Easter, the George restaurant is closed, but you can spend a royal Easter at the Bidder Terrace, which boasts a magnificent view of the city and the Gulf. Here, Chef Vincenzo Fioravante has prepared a special menu for Easter at €107 per person (to be reserved and then paid in full within 5 days before), including wines from Villa Matilde winery. Here it is: marinated egg with tomato coulis, garlic, oil, and chili; casatiello, Easter cake, salted ricotta, and Campania cold cuts; ravioli filled with cacio e pepe sauce with fava beans and pancetta; lamb with potatoes, peas, and artichokes; Neapolitan pastiera with vanilla sauce.
Bidder Terrace del Grand Hotel Parker’s – corso Vittorio Emanuele, 135 – 081 7612464 – www.grandhotelparkers.it
La Cantinella
Restaurant. A city institution, thanks to the long-term management of the Rosolino family. Located in the lively Santa Lucia district, near the port, it has comfortable rooms tastefully furnished in classic style, in line with the cuisine, well-made, reassuring, with some evergreen dishes always in demand by the clientele, from sautéed clams to linguine Santa Lucia with seafood. For Easter, a €70 menu that includes, to start, a rich appetizer with various typical cold cuts, hard-boiled eggs, salted ricotta, artichokes, fava beans, and casatiello. Then, married soup or tagliolini in capon broth, roasted lamb with potatoes or Nero pork loin with potatoes and peas, ending with the typical pastiera. All supported by a not vast but reasoned wine cellar.
La Cantinella – via Cuma, 42 (angolo via N. Sauro) – 081 7648684-081 7648769 – www.lacantinella.it
Mimì alla Ferrovia
Restaurant. The Giugliano family has been at the helm of this establishment for over 80 years, a remarkable achievement, one must say. Many illustrious personalities have visited the venue over time, but also ordinary guests from all over the world, who have sat in the cozy rooms delighting in traditionally crafted dishes. Today, as then, one comes here with the certainty of eating and drinking well, in an atmosphere of polite familiarity and courtesy. If you want to visit them on Easter day, you will find a nice menu that starts with tortano, potato gateau, the legendary "mbuttunato" pepper, buffalo mozzarella, and fresh ricottas. Then a choice of first courses from 4 options (including broken candles in Genoese style and larded ziti), a second course always with 4 options (including braised beef with Aglianico) and traditional desserts.
Mimì alla Ferrovia – via A. D’Aragona, 19 – 081 5538525-379 1964996 – www.mimiallaferrovia.it
Opera Restaurant
Restaurant. A valid address in the Vomero district, characterized by stylish and impactful environments, a perfect setting for a stopover with a very interesting cuisine of beautiful ideas and contemporary mold. For Easter, Chef Raffaele Campagnola offers a dual proposal: the "normal" menu (where intriguing dishes are certainly not lacking) and a dedicated menu for €70. It starts with the amuse-bouche, then continues with pork ribs, tomato gazpacho, buffalo stracciatella, and basil pesto; a traditional selection of cold cuts and cheeses; ricotta-filled tortelli, asparagus in two consistencies, crispy ciccioli, and candied lemon; the variation of Laticauda lamb with pea cream and vignarola. Sweet ending with the "Like a pastiera". The wine and cocktail selection is up to par.
Opera Restaurant – via Simone Martini, 2 – 081 0480758-338 6847227 – www.opera-restaurant.it
Palazzo Petrucci
Restaurant. We are on the Posillipo slope, among small bays and buildings in typical yellow tuff. Here is the Palazzo Donn'Anna and inside it, this address, one of the best in the city. The rooms - three rooms on three floors - are elegant, well-kept, with large bright windows and a view of the Gulf, and host art exhibitions. In the kitchen, Lino Scarallo, for over three decades in partnership with the owner Edoardo Trotta. The style is based on dialogue with Neapolitan tradition, a constant and inexhaustible source of inspiration. Numerous tasting menus are available, and although there is no specific one dedicated to Easter, some reinterpretations of typical Easter dishes are included in the "a mano libera" menu, proposed at €100 (5 courses) and €150 (7 courses). An important wine list, for quality and quantity.
Palazzo Petrucci – via Posillipo, 16/C – 081 5757538 – www.palazzopetrucci.it
Ostaria Pignatelli
Trattoria. In a beautiful position facing the sea, near Villa Pignatelli, which inspired its name, a cozy rustic-chic venue where you breathe a friendly and convivial atmosphere. For Easter, there is no pre-established menu, but you will find (almost) all the typical Neapolitan dishes that characterize this holiday. We are talking about cold cuts and cheeses, casatiello, tortano, fava beans, salted ricotta, stewed "mammarelle" (artichokes), pappardelle with kid goat, potatoes, and peas, lamb chops, kid ribs, and of course, among the desserts, the pastiera, which cannot be missing on a traditional table, plus other desserts "signed" by Sal De Riso. Various alternatives, including fish, are available on the menu. To accompany everything, a not vast but well-considered selection of wines, including wines by the glass and some cocktails."
Ostaria Pignatelli – riviera di Chiaia, 216 – 081 0153134 – www.ostariapignatelli.com
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