Must-Visit Restaurants on the Amalfi Coast

Dramatic seaside landscapes are peppered up and down the Amalfi Coast
Dramatic seaside landscapes are peppered up and down the Amalfi Coast | © Boris Stroujko / Alamy Stock Photo
Mary Gray

The jagged cliffs and inky pastels of Italy’s Amalfi Coast make for mesmerising drives or beach-day backdrops. But it’s the cuisine of Campania – the home region of this storied stretch – that will take your trip to new heights. Built on staples like Tyrrhenian-tinged seafood, clouds of mozzarella di bufala and breeze-kissed lemons, meals on the Amalfi Coast always taste better when paired with a view. Here are some top spots for both.

Trattoria da Emilia – Sorrento

Easily the standout spot on Sorrento’s Marina Grande strip, Trattoria da Emilia’s shabby seaside glamour has made it a longstanding favourite among Italian film VIPs (Sofia Loren and Vittorio De Sica among them). Queuing for a coveted waterfront-facing table is part of the experience here; once you’re seated, opt for unusual house specialities like the garlicky gnocchi dressed with vongole (clams) or other frutti di mare (seafood).

Ristorante Savo – Atrani

When the head chef’s written a book called La Cucina delle Emozioni – The Cuisine of Feelings – you know you’re in for an affecting meal. Gerardo Savo and his staff serve a smattering of upscale but fairly-priced dishes, with seafood risotto and the day’s catch drawing particular attention. If you’re feeling fished out, the spaghetti al pesto Amalfitano (spaghetti with Amalfi pesto) is a welcome alternative, made with fresh basil that packs a punch.

Ristorante O’Parrucchiano – Sorrento

Set in a lemon grove with swirling vines and seasonal flourishes, Ristorante O’Parrucchiano is the Amalfi Coast fairytale made flesh. Its name, which means “parish priest” in Neapolitan dialect, comes from the original 19th-century owner, a seminarian-turned-restaurateur. And calling O’Parrucchiano heavenly is hardly a stretch: the greenhouse-esque ambience and chunky cannelloni – a stuffed pasta said to have been invented here – have a transformative effect.

La Tagliata – Positano

This homey farmhouse restaurant has a pastoral feel. If not for the sea views from the three dining terraces, it’d be easy to mistake La Tagliata for a roadside eatery in the rural mountains. The menu is heavier on turf than surf, with many ingredients grown or raised on-site If the meaty mainstays aren’t your thing, the aubergine parmigiana is scrumptious. An added bonus: while no one holidays in Positano to pinch pennies, the modest price points here are refreshing.

Ristorante Mistral – Atrani

This casual, family-run spot in Atrani’s main square, steps from the sea, is tough to beat for a beach day lunch. As one of the town’s only takeaway rosticcerie (think delicatessen but with heartier offerings), Mistral is perfect for fast and savoury Southern Italian nibbles like arancini – rice and ragu balls – or potato croquettes. If street-beachfront food doesn’t feel like your speed, dine-in and devour one of their signature pizzas or light fish dishes.

Rada Restaurant – Positano

Built into a cave that’s accessible from Positano’s main beach (Spiaggia Grande), Rada draws crowds for its live Music on the Rocks events and candlelit cocktails. It’s the classics that sing here: stick with reliable first courses like the lobster linguine. While the Fly Lounge bar and the top-level restaurant area are only open at night, by day, the beach-level bar below makes a glamorous pit stop for a beer, a juice or a quick snack.


This is an updated version of an article originally by Gillian McGuire.

Looking for more recommendations on the Amalfi Coast? Why not opt for a glamorous stay at one of these luxury hotels or enjoy more privacy in a holiday apartment? You can even book your next stay right here on Culture Trip. There’s plenty of things to do too, from hiking the Amalfi Coast’s Path of the Gods to sipping intricate cocktails at some of the best bars around to eating delicious local fare at these must-visit restaurants.

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