La Cantinella

Giorgio Rosolino is a gentleman of taste, a man of elegance and savoir faire of the past. He modeled the restaurant on himself, making it a faithful expressive form of Italian haute cuisine, made of appropriately updated tradition, and of great, extraordinary raw material. The cuisine, in fact, follows the trend of the seasons and the catch is always and only that of the Gulf of Naples. This means that the pezzogna ​​come from the stretch of sea between Sorrento and Capri; sea ​​bream and white breams ended up in the nets between Pozzuoli and Procida; crustaceans have the taste of true rarity with small lobsters that still arrive from the sea of ​​Ischia.