The Da Gregorio restaurant was founded in Capri in the second half of the 20th century, overlooking the charming Piazzetta della Piccola Marina. The restaurant, favored by its strategic southern location and its relaxing terrace overlooking the sea, quickly became a true landmark, both gastronomically and culturally: events and book presentations were organized there, attracting intellectuals visiting Capri.
The Secret of Divine Cuisine
According to island literature, the restaurant was known in the last century as the “Locanda dei Rossi.” Why? Not, as one might think, because of Russian visitors to Capri in the 20th century, but because of a legend that emerged in those very years, which claimed that if the inn were run by a man with red hair, the food would be divine. Over the years, managers who were not naturally blessed with red hair would dye their hair in an attempt to cheat fate, though without success. Luckily for us, today, the manager of the restaurant, Gregorio Acampora, has red hair. The proof? Come and taste his cuisine, and you won’t have any doubts.
“Homemade” as the Trademark
Gregorio has been running the restaurant since the year 2000, and his clientele—a mix of locals and foreigners, is truly loyal, both for the excellent cuisine and for Gregorio himself, who is always ready to recommend and share (at least) one dish off the menu. The restaurant’s trademark is its family-like hospitality and the “homemade” touch: the pasta is made by hand, from scialatielli to ravioli, from classic tagliolini to those made with cuttlefish ink, as well as the desserts, prepared by Alessandra, Gregorio’s wife.
Enhancing a Place that Already Has Value: Luigi’s Choices
An establishment that makes Capri’s gastronomic tradition its heart, yet has always kept the door open to innovation. This is what Luigi, Gregorio’s son, who has worked alongside his father for sixteen years and is now 32, tells us. He has already spent half of his life at the restaurant and is in love with it, having added his youthful touch. “Our restaurant is located in the most beautiful corner of Capri,” says Luigi with pride, “but it’s important to enhance a place that already has value.”
Thus, the look of the restaurant has been transformed: with an ever-clearer view of the sea, thanks to the bright windows that offer the very sight of Marina Piccola as a painting.
A Piazzetta Where You Can Dine Surrounded by Nature and Art
Luigi’s decision to invest in the renovation of the establishment was aimed at offering a top-notch wellness experience in every sense. At Da Gregorio, you can enjoy excellent cuisine while surrounded by a dual beauty: the natural beauty of the seascape that the restaurant overlooks and the artistic beauty of the exhibitions inside. The room’s details have been carefully chosen to harmoniously blend with the display of contemporary art. The collaboration, which began with Liquid Art System by Franco Senesi, has since expanded to include other highly regarded galleries from the Campania region. In short, while it is true that one goes out to lunch expecting to eat well (and Da Gregorio has always guaranteed this), what we eat gains an extra dimension when we are immersed in an environment of art and beauty.
Fresh Pasta and Daily Catch: Gregorio’s Recommendations
This fusion of tradition and innovation begins in the kitchen early in the morning: the raviolo caprese has its own soul, fragrant with the sea—its light filling made of buffalo ricotta and shrimp, enhanced by a three-tomato sauce made with a special ingredient (try it and see if you can guess what it is!). The most loved first course is the cortecce with clams and zucchini flowers in a zucchini cream. A unique reimagining of the classic spaghetti with clams from Capri that you won’t find anywhere else, perfect for introducing you to the island’s spring flavors. Don’t miss the tagliolino with cuttlefish ink, pistachios, and yellow tomatoes, or the calamarata with sun-dried tomatoes, squid, and herb crumble—pure delight.
For the main course, there’s no doubt—ask Gregorio to recommend a dish, and he will suggest fresh fish delivered at dawn by his trusted fisherman, “Gianfranco Fuori Fase.” Luigi assures me, “If the fresh produce doesn’t arrive, we prefer to say the dish isn’t available.” And Luigi himself will guide you in choosing the wine, making the experience even more memorable: with 285 labels, mostly from Campania, but also from Israel, Chile, Greece, and France.
Dulcis in Fundo…
What better way to conclude beautifully than with Alessandra’s desserts? From the ever-present torta caprese to the crumbled cake in two versions, from the ricotta and lemon cake to the pastiera, which you’ll find here year-round. The traditional tiramisù gets a personal touch from the pastry chef: a base of cocoa biscuit topped with a delicious cheesecake-style cream—you must try it to understand. What should we drink to top it off? Here, you’ll need to ask Luigi, who expertly prepares digestive liqueurs following his grandmother’s recipe. The classics are myrtle and fennel, nocino and licorice, but Luigi loves to experiment and follow the seasons, so depending on the time of year, you may also get to taste rucolino or a wild nettle liqueur from Agerola. It seems clear that you’ll need to come back more than once to try everything!
Article by Mariapia Ricci
