In the varied archipelago of Capri’s restaurants, “Tonino” of the Aprea family stands as an oasis, a small island of taste and flavors. Over the years, “Tonino” has consistently ranked among the top restaurants in Capri according to the most prestigious European culinary guides and Trip Advisor. The restaurant opened on March 19, 1993, just steps away from Piazzetta delle Noci, in the Matermania area, next to one of Capri’s most beautiful viewpoints, offering breathtaking views of the Natural Arch, Villa Malaparte, and the Galli Islands.
Tonino Aprea, a Capri-born chef with ancient traditions, and his wife Cristina, offer loyal customers traditional Capri cuisine, both from land and sea. In 2013, brothers Gennaro and Salvatore Aprea decided to manage the family restaurant with renewed enthusiasm. “Tradition, innovation, will, and passion” are their guiding principles.
Gennaro, a renowned oenologist, has created a jewel of a wine cellar with over 30,000 bottles of wine, champagne, and spirits. The wine list at the restaurant is a small treatise on erudition and expertise. Gennaro, with enthusiasm, personally explains to customers all the characteristics, origins, and history of his beloved wines.
Salvatore, before finally settling in Capri, was a globetrotter of taste, working in the kitchens of the most prestigious five-star hotels around the world. He collaborated with Heinz Beck, the Michelin-starred chef, and especially with Valentino Marcattilli, the chef at the “San Domenico” restaurant in Imola, with whom he shares a strong personal and professional bond, and from whom he has learned much.
The secret of this restaurant lies in the quality of the products offered.
Gennaro personally manages a farm in Lucania, from which the meats are delivered every week, while the Aprea family’s Capri gardens provide vegetables and aromatic herbs.
Many dishes from the centuries-old Capri cuisine have been reinterpreted with thoughtful and creative variations. Among the dishes that have received the greatest success over the years are: the Shrimp Crudo, the Fassona Tartare alla Pizzaiola, the Cacio e Pepe Tortello, Rabbit Ravioli, Squid with Chickpeas and Shallots, and Quails, a rediscovered dish from ancient Capri cuisine reimagined “Tonino” style.
Curated by Renato Esposito
