In the heart of the azure island, one of the restaurants most beloved by residents and visitors is ready to write a new chapter in its history. Da Gemma restaurant is preparing to reopen, bringing the authentic flavors of the local gastronomic tradition back to the table. Located on Via Marina Grande in Capri, one of Italy’s most iconic destinations, Da Gemma has long been a go-to destination for those seeking authentic Caprese cuisine, quality ingredients, and a family-friendly atmosphere. Known worldwide for its ability to combine tradition and hospitality, over the years it has welcomed tourists from America, Brazil, Portugal, and Eastern Europe, helping to showcase the island’s gastronomic culture. With its reopening after the winter break, Da Gemma aims to further showcase the signature dishes of local cuisine, maintaining a strong connection to the region and the raw ingredients of Campania. The restaurant’s menu celebrates the great classics of Mediterranean and Caprese cuisine. Among the most popular dishes are the fresh pasta made with local ingredients, fresh Mediterranean fish, traditional Capri specialties, and signature desserts from local patisseries. The restaurant’s philosophy remains the same: simple, seasonal, and top-quality ingredients to offer an authentic gastronomic experience in the heart of Capri.

Varied menu, national and international guests, and the charm of Lido Le Ondine

The summer we’ve just left behind ended on a very positive note for Da Gemma, one of the landmarks of Capri’s dining and tourism scene. In the heart of the island, amid Mediterranean scents and timeless panoramas, the restaurant and lounge bar experienced intense months filled with authentic cuisine, exclusive events, and a steady flow of guests from around the world.
Thanks to a vegetarian menu, evenings with international stars, and the prestigious Lido Le Ondine beach club, Da Gemma confirms its position as a reference point for increasingly international tourism, attracting visitors seeking elegance and innovation.

The centerpiece of the season was the rich and dynamic menu, designed to highlight the excellence of local produce: from Vesuvio pasta with spinach and salmon roe, to gnocchi with pumpkin and mussels; from paccheri with lobster and friarielli to the now unmissable Spaghetti alla Nerano. The philosophy of Da Gemma and Chef Emiliano Neri is clear: to offer cuisine that tells the story of the island with simplicity, elegance, technique, and passion. It is therefore no surprise that the venue was chosen by numerous tourists from Spain, Portugal, Brazil, and the United States, who not only savored the culinary delights but also enjoyed unforgettable evenings filled with great music under the starry sky.

Indeed, the past summer saw musical performances by talent such as Quinze, the soulful voice that conquered international audiences with the worldwide hit “Never Knew Love Like This Before” produced with Bob Sinclar. The event offered the audience a unique evening where live music met the charm of Capri at sunset, transforming dinner into an immersive show under the stars. Many national artists also chose to enjoy lunch at Da Gemma: from Luigi Miele, a beloved Italian talent and star of the popular TV series Un Posto al Sole, to Rodrigo Guirao, the captivating Argentine actor, as well as unforgettable moments with the talented singer and actress Serena Rossi.

An integral part of the season was also the Lido Le Ondine Beach Club, one of the few seaside resorts equipped with a walkway for access to the sea, allowing people with mobility challenges to enjoy the crystal-clear waters. Moreover, the beach location hosted the 60th edition of the Capri-Napoli, the world-famous open-water swimming marathon. Le Ondine Beach Club once again welcomed the start of the legendary 36 km crossing connecting the Blue Island to the Circolo Canottieri Napoli. The beach club, overlooking a crystal-clear sea, provided a spectacular stage for athletes, enthusiasts, and an international audience. The energy of the event helped make the season finale even more special, uniting sport, sea, and Capri hospitality in one grand celebration.

However, Da Gemma doesn’t stop here: these months are dedicated to renewal, future projects, and behind-the-scenes work for the host, Gemma Rocchi, and the entire staff.

When it comes to Mediterranean cuisine, the mind immediately drifts to the sea, the intense aromas of herbs and citrus, the bold flavors that tell ancient traditions, and the warmth of convivial gatherings. Yet, the true magic of this cuisine arises when these elements meet the richness of the land, when the freshness of the catch intertwines with the abundance of local produce, creating dishes that are stories of flavor and culture.

It is in this spirit that one of the most celebrated dishes of the new menu at Da Gemma in Capri was born, crafted by Chef Emiliano Neri: Paccheri with Lobster and Friarielli.

The preparation of this dish follows a clear and precise philosophy: nothing goes to waste. The lobster is valued not only for its prized meat but also for its shells, which are transformed into a rich and aromatic bisque, the true soul of the dish, capable of enhancing every bite with its depth of flavor. The friarielli, a seasonal vegetable, are carefully blanched and then sautéed: this technique softens their natural bitterness while amplifying their characteristic aroma. The result is a perfect balance, a contrast between the delicate sweetness of the crustacean and the slightly bitter intensity of the greens, surprising with the first bite and winning over the palate with every forkful.

Despite its apparent simplicity, the dish is a model of elegance and precision, offering a contemporary interpretation of Campanian tradition. Every ingredient is chosen with respect for seasonality and sustainability, two principles that guide the chef’s work. “For me, lobster with friarielli perfectly represents the meeting of sea and land,” explains the chef. “I love the idea of wasting nothing: even scraps can become a precious ingredient, as in the bisque. For me, cooking should be not only delicious but also responsible. This dish is elegant and straightforward at the same time: it tells the story of who we are, our land and our sea, our philosophy.”

Thus, Paccheri with Lobster and Friarielli becomes much more than a simple dish: it is a surprising encounter between sea and land, a celebration of the lobster’s sweetness and the unmistakable bitterness of the friarielli, a harmony of flavors that honors seasonal produce and a commitment to sustainability. A gastronomic experience that delights not only the palate but also the eyes and the heart, confirming once again the role of cuisine as a narrative of culture, territory, and passion.

Autumn brings with it warm colors, enveloping aromas, and ingredients that speak of the land and tradition. Among these, pumpkin stands out as a symbol of sweetness and vitality, its vibrant orange flesh immediately evoking the season and the conviviality of home-cooked meals. In the new menu by Chef Emiliano Neri at Da Gemma in Capri, pumpkin finds a surprising companion from the sea: mussels, creating a dish that delights with its balance, intensity, and harmony of flavors: Gnocco with Pumpkin and Mussels.

The preparation of the dish is a careful journey through technique and respect for ingredients. The pumpkin is slowly roasted in the oven to preserve its natural juices and authentic flavor, then transformed into a velvety cream with a light sauté of onion and extra virgin olive oil. This cream becomes the perfect base for the gnocco, which is not the traditional potato gnocco, but a homemade version made with just water and flour. Its firm texture allows it to hold the sauce without losing shape, ensuring an intense taste experience with every bite.

The mussels, fresh and tender, are cooked according to Mediterranean tradition: a simple sauté of garlic, olive oil, and parsley enhances their flavor without overpowering it. Finally, a local pecorino cheese is freshly grated over the dish, adding a savory and enveloping note that unites all the ingredients in a perfect balance between sweetness and savoriness, between land and sea.

The result is an elegant and authentic dish, capable of conveying the essence of autumn through its flavors and colors, appealing both to locals and curious visitors eager to explore Campanian cuisine with a contemporary twist. “I chose the water-and-flour gnocco because it has a texture that represents me best,” explains Chef Emiliano Neri. “The pumpkin, sweet and soft, and the mussels, bringing the sea to the plate, create a beautiful contrast. This dish is very popular with international guests as well, which to me means it speaks to everyone, conveying my philosophy of cooking.”

Gnocco with Pumpkin and Mussels is more than just a dish: it is a true embrace between land and sea, a sensory experience that celebrates seasonality, sustainability, and a passion for the territory. Every ingredient has its moment, every flavor finds its harmony, and every bite is an invitation to discover the chef’s philosophy: respect the raw materials, enhance them with balance, and tell stories of flavor that linger in memory.

Bright colors, intense flavors, and attention to sustainability. This is the most photographed dish on the new menu: Pasta Vesuvio with spinach cream, crispy bread, and salmon roe.

A standout creation among the most appreciated additions to Da Gemma’s autumn menu, it first captivates the eye and then delights the palate. This dish by Chef Emiliano Neri is distinguished not only by its vibrant, inviting colors but also by the perfect balance of textures and flavors, surprising with every forkful.

The spinach, a seasonal vegetable with extraordinary nutritional properties, is quickly cooked to preserve its bright green color and transformed into a velvety, smooth cream, leaving some leaves for garnish, which become the flavorful heart of the dish. The crunchy element comes from carefully recovered stale bread, following a philosophy of sustainable cooking, transformed into golden, crisp bites that add both structure and character. The depth of flavor is further enriched by anchovies from Cetara, a symbol of Campanian maritime tradition, which provide a savory, intense note without overpowering the other elements.

To complete the dish, a touch of elegance and luxury: salmon roe, with their bright color and bold flavor, add a refined, salty note that harmoniously contrasts with the sweetness of the spinach and the crunch of the bread. The result is a combination of creaminess, crunch, and delicacy, a sensory experience that captivates with every bite.

Pasta Vesuvio perfectly exemplifies Chef Neri’s culinary philosophy, which combines creativity and tradition, attention to detail, and respect for ingredients. “This dish represents my idea of contemporary cooking: fresh, sustainable, and carefully crafted,” says the chef. “Recovering bread, highlighting seasonal ingredients, and adding a touch of elegance, like the salmon roe, means valuing every action in the kitchen. It is definitely one of the dishes that best reflects our present.”

Thus, Pasta Vesuvio with spinach, crispy bread, and salmon roe becomes more than just a dish: it is a small masterpiece of balance, sustainability, and flavor, a harmonious meeting of colors, textures, and tastes that celebrates contemporary cuisine with roots in Campanian tradition. Every ingredient has its moment to shine, every flavor finds its place, and every bite tells the chef’s dedication to seasonal quality and ingredient excellence.

Da Gemma Restaurant

Interview with Chef Emiliano Neri

Spaghetti alla Nerano is now considered a small masterpiece of Mediterranean cuisine: few ingredients, rich tradition, and the ability to tell the story of an entire territory. We spoke with Chef Emiliano Neri, owner of Da Gemma, about this emblematic dish of Mediterranean tradition.

Chef, how would you describe your Spaghetti alla Nerano?
“It’s a classic preparation that stays true to its identity. We start with zucchini, which we dry to concentrate their flavor and aroma. Then we sauté them with fresh basil, and finally, we finish the dish with local cheeses. It’s simple but rich, faithful to tradition, and respectful of its history.”

How does it differ from versions at other restaurants?
“I believe it’s mainly in the choice of ingredients. We use only local products: Gragnano pasta, which is a guarantee of quality, and artisanal local cheeses. It’s a way to stay true to the idea of zero-kilometer cuisine—authentic and sincere.”

Is there a secret to making the dish truly special?
“There are no tricks. I always say the real secret is love for what you do, combined with daily passion. These are the ingredients that make the difference, not just in the kitchen but in any profession. Beyond that, our Nerano follows tradition, and I believe it’s precisely its simplicity that makes it unique.”

Is it popular with international guests as well?
“Absolutely. I’d say it’s one of our most requested dishes. Many guests tell us they’ve never tasted anything like it. I remember a couple of tourists who, at the end of their dinner, thanked us emotionally: for them, the Spaghetti alla Nerano was an unforgettable experience, almost like a journey through the flavors of the Mediterranean. Moments like that make all the effort worthwhile.”

What pairs best with the dish?
“A good local white wine, fresh and mineral, is the ideal match. Spaghetti alla Nerano is already a complete dish; it doesn’t need anything extra—it’s perfect in its simplicity.”

Chef Neri doesn’t stop there: the Da Gemma menu is enriched this season with new creations, all guided by seasonality and a focus on local products. “We love to innovate without ever losing sight of tradition,” Neri concludes. “Every dish tells a story: it speaks of our territory, its aromas, and its identity.”

Capri is a place that enchants in every detail: the crystal-clear sea, the Mediterranean scents, the breathtaking views. Yet there is one Caprese experience that remains in the heart of anyone who enjoys it: a seaside lunch at Da Gemma Restaurant.

Located just steps from the Marina Grande harbor, Da Gemma welcomes its guests with the island’s warm hospitality and refined cuisine, which perfectly combines tradition and innovation. Sitting at a table with a sea view offers a moment of pure beauty: the deep blue of the Tyrrhenian Sea forms the backdrop for elegant and flavorful dishes.

The Magic of Mediterranean Cuisine

The menu, created by Chef Emiliano Neri, celebrates local products and brings the very best of Mediterranean cuisine to the table. From the catch of the day to locally sourced vegetables, every ingredient is carefully selected and transformed into creations that delight the senses.

For a seaside lunch in Capri, fresh seafood dishes stand out: from seared salmon with artichokes and orange sauce to handmade pasta enhanced with shellfish and crustaceans. Each plate tells a story of sea and land, balancing simplicity with sophistication.

A Multisensory Experience

Dining at Da Gemma is not just about tasting great food—it’s a full sensory experience. The view of the sea, the aroma of the dishes, the vibrant colors on the plate, and the relaxed atmosphere of the restaurant make every moment special. It’s the perfect opportunity for an elegant break during a day in Capri, a romantic lunch, or an unforgettable meal with friends and family.

Why Choose Da Gemma in Capri

Visitors seeking authenticity and quality will find Da Gemma a true point of reference. It’s no coincidence that many guests consider it one of the best restaurants in Capri. Every detail is designed to enhance the beauty of the location and the pleasure of fine dining, turning a seaside lunch into a lasting memory and emotion.

Booking a table at Da Gemma means indulging in the luxury of time and taste: savoring Mediterranean cuisine, admiring Capri in its most authentic light, and experiencing the essence of the Mediterranean in one unforgettable lunch.

Capri is a place that enchants in every detail: the crystal-clear sea, the Mediterranean scents, the breathtaking views. Yet there is one Caprese experience that remains in the heart of anyone who enjoys it: a seaside lunch at Da Gemma Restaurant.

Located just steps from the Marina Grande harbor, Da Gemma welcomes its guests with the island’s warm hospitality and refined cuisine, which perfectly combines tradition and innovation. Sitting at a table with a sea view offers a moment of pure beauty: the deep blue of the Tyrrhenian Sea forms the backdrop for elegant and flavorful dishes.

The Magic of Mediterranean Cuisine

The menu, created by Chef Emiliano Neri celebrates local products and brings the very best of Mediterranean cuisine to the table. From the catch of the day to locally sourced vegetables, every ingredient is carefully selected and transformed into creations that delight the senses.

For a seaside lunch in Capri, fresh seafood dishes stand out: from seared salmon with artichokes and orange sauce to handmade pasta enhanced with shellfish and crustaceans. Each plate tells a story of sea and land, balancing simplicity with sophistication.

A Multisensory Experience

Dining at Da Gemma is not just about tasting great food—it’s a full sensory experience. The view of the sea, the aroma of the dishes, the vibrant colors on the plate, and the relaxed atmosphere of the restaurant make every moment special. It’s the perfect opportunity for an elegant break during a day in Capri, a romantic lunch, or an unforgettable meal with friends and family.

Why Choose Da Gemma in Capri

Visitors seeking authenticity and quality will find Da Gemma a true point of reference. It’s no coincidence that many guests consider it one of the best restaurants in Capri. Every detail is designed to enhance the beauty of the location and the pleasure of fine dining, turning a seaside lunch into a lasting memory and emotion.

Booking a table at Da Gemma means indulging in the luxury of time and taste: savoring Mediterranean cuisine, admiring Capri in its most authentic light, and experiencing the essence of the Mediterranean in one unforgettable lunch.