The Taverna del Capitano has been welcoming its guests for 50 years. Every year the restaurant evolves and shed its skin, so that at every visit it will feel brand new. You can taste the most celebrated dishes of its chef and patron Alfonso Caputo, such as the Spaghetti «alla Nerano», the Stone-cooked Atlantic bonito or the Scents of the Costiera, citrus sorbets in miniature glasses.
Or newer dishes «that put the fish on the plate on its whole», as the chef says while sharpening every technique, from filleting to cooking. Like with the Snapper on lemon leaf with raisins and smoked scamorzasauce: a game of memories.
vent'anni (quasi) di esperienza nella comunicazione e nel marketing enogastronomico e alberghiero, ha scritto per L'Espresso ed è docente per scuole di specializzazione post lauream
Ristorante con camere
