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Relais Blu
Campanian
Capri sits across the water like it's posing, and the terrace here frames it better than most postcards manage. This is a Michelin-starred dining room on the Sorrentine Peninsula where the chef, despite a Japanese name that will confuse nobody more than once, has spent years cooking deep Campanian, leaning on a kitchen garden and local breeds like Nero Casertano pork. Fish leads the menu, as it should this close to the sea.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Nero casertano suckling pig
“meat also makes an appearance, especially regional breeds such as Nero Casertano suckling pig and Laticauda lamb.”
Michelin Guide -
Laticauda lamb
“meat also makes an appearance, especially regional breeds such as Nero Casertano suckling pig and Laticauda lamb.”
Michelin Guide
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The neighbors closest first
- La Torre One Fire Campanian Eat · 74
- Quattro Passi Mediterranean Eat · 96
- Taverna del Capitano Mediterranean Eat · 86
- Terrazza Fiorella Campanian Eat · 69
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