Riccio Restaurant in Baia Porto

The flavor of the Campi Flegrei sea and garden at the table, with measured and balanced gourmet nuances.

Cannellini tomatoes, chickling peas, Miliscola fava beans, Santa Croce peas, red scorpionfish, sea lemons, anchovies, snapper, tuna, mussels, imperial red oysters, razor clams, cuttlefish and much more, washed down with local, Italian, Champagne and Burgundy wine productions. 

This is what they bring to the table at Riccio Restaurant, in Baia Porto, Roberta Di Meo, the very young owner who runs the restaurant, and chef Agostino Alboretto, partners in life and work. 

Salvatore Di Meo, Roberta's dad, opened Riccio Restaurant in 2016 to tell the story of the excellence of this telluric land, the biodiversity in the kitchen, pampering customers in the beautiful dehors overlooking the marina, between the pier and the sea, and in the indoor dining room with a glimpse of the kitchen and the cell for the maturation of large fish to obtain the sea cured meats, which Agostino prepares. 

Service, wine cellar and atmosphere combine to enhance a cuisine of the sea, of myths and volcanoes, that tastes of authenticity and sea breeze, of Mediterranean, of technique and "seasoning," and that focuses on raw materials that change constantly, because it is based on the daily catch and fresh ingredients that arrive with the boats that dock at the pier.  

The chef's light hand does not disdain the classic, while also finding new formulas to tell the story with measured and balanced gourmet nuances. The spaghetti with sea urchins is a must, being a sort of biography of Riccio Restaurant's cuisine, where even this dish alone is worth the trip. Then the ziti di Gragnano alla genevose di tonno - another signature dish of the restaurant - spaghettoni burro, alici e bottarga di tonno, tartare of local catch, crudi di mare and much more. Don't miss tasting the desserts, always home made, such as baba and millefeuille.  

Mise en place curated by Roberta, where every detail has a definite meaning, while comfortable seating and quality tablecloths are touches of refinement. 

Riccio Restaurant offers a great selection of dishes and is among the best pied-dans-l'eau (as the French would say) restaurants on the Phlegrean coast, where all the goodness of a sea is explored at the table, making for an unforgettable stop.

Related Products