Address: Via Cristoforo Colombo 157, Positano
Site: brunopositano.it
Da Adolfo Jack Johns
Da Adolfo
While this withstanding Positano favourite is a far cry from the off-radar beach shack it as soon as was, the spirit of Adolfo Bella’s initial dining establishment survives on in its casual, toes-in-the-sand ambiance. You still mark time on the beach for the boat with the red fish on its mast to reach it. The menu, the same in years, is chalked up on a chalkboard; grilled mozzarella on lemon leaves is a traditional, as is zuppa di cozze (mussels) and grilled entire catch of the day. There are containers of iced sangria, bottles of regional white to slosh, and sunbeds to sleep all of it off. Touristy? Yes, however it’s still enjoyable.
Address: Via Laurito 40, Positano
Site: daadolfo.com
Armatore, Cetara
Together with the boost in visitors to the weathered old fishing town of Cetara have actually come some pleasurable brand-new consuming and drinking alternatives. Armatore, owned by the eponymous manufacturers of canned tuna and anchovies et al., is one such location, tucked under the arches of the ancient town walls with a sea-facing balcony. The ambiance is casual, with a short-ish menu based upon what the regional waters provide: deep-fried anchovies or octopus arms, paccheri pasta with monkfish ragù and burnt tuna steak with crispy sea lettuce. The three-course tasting menu is fairly priced at EUR35; or you can just appear for an aperitivo.
Address: Via Galea 1, Massa Lubrense
Site: armatorecetara.it
Casa Mandina, Maiori
Among the brand-new generation of dining establishments just recently opened in the location, the Pappalardo bros’ unwinded, modern Casa Mandina, remains in Maiori, simply east of Amalfi. After stints in a few of the Costiera’s finest kitchen areas, the brother or sister chefs set out to provide something a bit various, for this reason their Chef’s Table, where restaurants can reserve seats at a counter for a five-course tasting menu which includes ringside views of the action in the cooking area and direct contact with the chefs. Additionally, you can pick à la carte; meals are based upon regional customs with the odd diversion, for this reason beef tartare with black truffles, risotto with red mullet and saffron, tempura of salt cod and pig’s cheek with ginger and black truffle. End up with tarte tatin made with regional annurca apples.