Gallery
Our terrace, our kitchen, our people — through our lens and yours.
Our Origins
Dining Room
Dishes
Our Recipes
Spaghetti alla Giorgio
The sea on a plate, the way Capri likes it.
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The seafood
Clams, mussels, prawns and squid — caught today. All cleaned and ready.
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The base
Garlic, good oil, chili. The seafood opens in minutes in its own juice.
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The spaghetti
Cooked al dente, finished in the pan with a ladle of pasta water.
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The dish
Tossed together, a turn of parsley, served straight to the table.
Spaghetti al Pomodorino
The simplicity that has worked for almost eighty years.
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The quick sauce
Vesuvian cherry tomatoes in the pan with garlic and basil. Crushed with a fork.
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Spaghetti al dente
Cooked one minutes less than the time on the box, drained al dente.
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The mantecatura
Spaghetti tossed in the pan until the sauce coats every strand.
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The dish
Fresh basil, a swirl of raw olive oil. The simplicity that works.