At the heart of Capri’s cuisine are certainly the traditional recipes passed down from generation to generation; but the island’s gastronomic culture is also made up of atmospheres: a family environment that manages to transmit the warmth of home, where at the table, you can be sure to find genuine ingredients and authentic flavors. All of this can be found in Anacapri at Ristorante Da Gelsomina.
Its history begins with Gelsomina, the mother of the current owner, Michele, who not only gave the restaurant its name but also passed down the passion for this work, first to her son and then to her grandchildren.
In the 1950s, Gelsomina and her husband, Raffaele, decided to open a small refreshment stand between their vineyards and orchards in the Migliera area.
Over time, the small kiosk transformed into a full-fledged restaurant, and by 2020, it reached an important milestone: 60 years of activity, passing through the hands of three generations. Today, Michele and Teresa, along with their children Raffaele and Gelsomina, continue to carry on the family tradition, with a clear idea of cooking that they are determined to uphold, regardless of the trends of the moment. Gelsomina Maresca, granddaughter of the restaurant’s historic founder, tells us about it.
“What we offer is a cuisine deeply tied to the flavors of the Capri territory: at our restaurant, local products and traditional Capri recipes are the absolute stars of our menu. We never fall into the temptation of filling our dishes with gourmet reinterpretations or creative evolutions meant to grab the customers’ attention. Our desire is to always respect the classic preparations, and with them, the original flavors of Capri.”
But original recipes are not the only pillar on which the cuisine of Ristorante Da Gelsomina is based.
Another fundamental aspect is the quality of the raw materials used in preparing the dishes. “We always try to use fresh and genuine ingredients; even when we are forced to use frozen products, we always make sure they are top quality.” The path to follow is well defined but far from easy. Following tradition 100% requires a great deal of work to respect artisanal procedures in a world that promotes increasingly standardized practices.
“We still make our typical ravioli capresi by hand as tradition dictates; we cook the rabbit according to the original recipe passed down through generations of islanders; even a simple dish like spaghetti with garlic, oil, and chili pepper is served without any additions or variations. The reason is simple: our intention is not to alter the flavors of the past, but to bring them to our table.”
Following the path of traditional cuisine, however, does not mean being resistant to new ideas and innovations.
“Our menu is constantly evolving; every year we introduce a new dish, always drawn from the original recipes of our land. In this way, we want to not only be the ideal choice for the people of Capri, who can rediscover the flavors of their land, but also for tourists, who come to us to discover the island’s original culinary habits and return the following summers, certain that they will find something new each year.”
