seafood cousine capri

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At Gemma Restaurant Lounge Bar, excellence returns to Capri

With the arrival of spring, Capri prepares to awaken in all its beauty, amidst the scents of the sea, bright days, and an elegant atmosphere that once again enlivens the island. In this unique setting, the new season of Da Gemma Restaurant Lounge Bar begins: April 18th is an unmissable event for those who love good food, style, and authentic hospitality. Da Gemma is more than just a restaurant, but a true terrace overlooking the sea, ideal for those seeking a complete experience in the heart of Capri. The new season brings with it a menu waiting to be discovered, designed to highlight local flavors with a contemporary twist, without ever losing its connection to Mediterranean tradition. The culinary offering is renewed with dishes that celebrate the freshness of the ingredients and the creativity of the kitchen, where each course tells a story of sea, sun, and passion: appetizers, first courses, second courses, and desserts will accompany Italian and international tourists in their discovery of authentic Mediterranean cuisine. Particular attention is paid to seasonality: carefully selected ingredients, refined pairings, and a constant search for the perfect balance between flavor and presentation. The result is elegant yet never overdone cuisine, where every detail is designed to offer a memorable experience. Alongside the culinary offerings, the lounge bar is the ideal space for relaxing and convivial moments: whether it’s a sunset aperitif or an after-dinner drink with friends, the drinks list offers sophisticated cocktails, classics, and new interpretations, designed to perfectly complement every moment of the day. The April 18th opening marks the beginning of a new season of flavor, elegance, and innovation, an invitation extended to those who already know and love Da Gemma Restaurant Lounge Bar, as well as to those wishing to discover it for the first time, allowing themselves to be captivated by one of the most iconic establishments on the island of Capri.

Chef Neri unveils new menu: “We bring to the table the time-honored flavors of the Campanian tradition with a dash of imagination”

Emiliano Neri, chef of the restaurant “Da Gemma,” brings to the table the flavors of his homeland, Campania, with a touch of innovation and great attention to the enhancement of local products. His culinary philosophy is based on a perfect blend of tradition and modernity, where classic dishes are reinterpreted with creativity, creating new sensory experiences. Born in Naples, Neri approached the world of cooking almost by chance, attending the Istituto Alberghiero. There, he discovered an overwhelming passion that took him to the stove at just 14 years old, never to leave it again. His love for cooking is evident in every dish he creates, where he skillfully blends the flavors of the sea, to which Neri is particularly attached, with those of the land. He is not afraid to be daring, with unusual combinations that, however, always respect tradition. His continuous search for novelty leads him to experiment and always come up with new dishes, such as the “dish of the day,” a real surprise for the palate.

Tell us about the new menu. What are the new features?

Starting with the appetizers definitely the Buffalo Mozzarella stuffed with shrimp and lemon tartare, tomato purée, Neapolitan tarallo and basil.

Chef, what prompted you to create this appetizer?

I wanted to create a dish that would enhance the typical flavors of my land, Campania. Buffalo mozzarella is a must-have ingredient in any Campanian cuisine, and the shrimp represents the sea that laps our coast. Combining these two elements in one dish is a way to celebrate the richness of our gastronomy. I believe that the land and the sea can meet harmoniously in the kitchen. The buffalo mozzarella has a delicate and slightly sweet flavor, which goes perfectly with the savoriness of the shrimp. The lemon adds a note of freshness, while the tomato purée and Neapolitan tarallo complete the dish with a touch of tradition.

Nella sua cucina, però, il mare regna sovrano.

Anche se adoro sperimentare accostamenti audaci che uniscono sapori di terra e mare, nella mia cucina il mare ha un ruolo predominante. Mi ispira la sua vastità, la sua freschezza e la varietà di prodotti che offre. Al centro della mia filosofia culinaria ci sono le materie prime locali. Lavoro a stretto contatto con piccoli produttori che condividono la mia passione per la qualità e la genuinità. Pesce fresco pescato ogni giorno, tonno locale, gamberi di Mazara del Vallo, seppie del territorio: questi sono solo alcuni degli ingredienti che utilizzo per creare i miei piatti. Un ruolo fondamentale nella mia cucina lo ha la pasta.Ho scelto di utilizzare esclusivamente pasta fresca di alta qualità, prodotta da un giovane pastificio artigianale di Gragnano, il Pastificio 28 Pastai. La loro linguina, premiata dal Gambero Rosso, è un vero gioiello di gusto e artigianalità.

In his kitchen, Mediterranean tradition meets creativity and a passion for fresh, seasonal ingredients. On the menu among the first courses we find spaghetto alla Nerano, a great classic revisited with mastery.

It is a great classic of the Mediterranean tradition that I wanted to revisit in a modern way. I use only fresh, high-quality ingredients: fried zucchini, butter, basil, parmesan cheese and provolone del Monaco. The result is a simple dish, but with an intense and refined taste. Spaghetto alla Nerano is an iconic dish of Campania, but I wanted to give it my own interpretation, using high-quality ingredients and innovative preparation techniques.

How does the “Dish of the Day” work?

Every day, the catch of the day inspires me to create new dishes. These are off-paper dishes that change daily, based on what I find at the market. Fresh seasonal fish, lobster, lobster, purple shrimp, cuttlefish, cod: each day is a sensory journey to discover the flavors of the sea. I collaborate closely with local fishermen, who send me photos and videos of their catch every morning. Based on what I have available, displayed in our fish showcase, I create dishes.

Chef, tell us about your new dish, Sea Bass with crispy skin, chickpea hummus, caramelized onion and lemon.

I am excited to present this new creation, which represents the essence of my culinary philosophy. I wanted to create a dish that enhances the freshness of the fish, using simple but high-quality ingredients. I believe the uniqueness of this dish lies in the combination of flavors and textures. The crunchiness of the sea bass skin contrasts with the softness of the chickpea hummus, while the sweetness of the caramelized onion is balanced by the acidity of the lemon. It is a dish that surprises the palate and invites new taste discoveries.

His desserts are a hymn to the territory, to the Campania tradition

I believe that pastries should be a sensory experience that celebrates tradition and the authenticity of products. I offer a selection of traditional desserts from Campania, such as classic Caprese and lemon cake, tiramisu and many other proposals. I use modern preparation techniques and unexpected flavor combinations to create desserts that are both familiar and surprising, just as our customers want.

What is the added value of your cooking?

I cook as if I were to eat myself; those who cook for themselves always cook well with love and passion. My cooking is simple, but with attention to every detail. I do not like complicated elaborations, preferring to enhance the natural taste of ingredients with delicate cooking and studied combinations. My goal is to offer my clients a unique and unforgettable dining experience. I want each dish to be a journey to discover the authentic flavors of the Mediterranean, of Capri, an ode to the excellence of local raw materials.

Gemma, the authentic taste of the sea

Fresh ingredients and culinary mastery allow us to be considered the best seafood restaurant on Capri. On the azure island, where the waves crash on the rocks and the sunset becomes an unmissable appointment stands the Da Gemma restaurant. An intimate and welcoming atmosphere, enveloped by the scent of the sea and the wonderful view of the Gulf of Naples. A spectacular panorama is the backdrop to authentic flavors, freshness and hints of seafood cuisine.

Da “Gemma” treasures traditional recipes inherited from Grandma Gemma, a historic icon of dining on Capri. For eighty years, seafood specialties have still conquered many palates, even the most discerning. The cuisine is based on top-quality local ingredients, with a variety of dishes that capture the authenticity of Mediterranean flavors. The catch is strictly of the day, selected directly from local fishermen to ensure freshness and quality. The menu is rich and delicious: appetizers, first courses, main courses and desserts to be tempted and delighted by.

Gemma’s menu is a real journey to discover the flavors of the sea. Dishes prepared with the freshest and highest quality ingredients, sourced directly from local fishermen. Gemma’s proposals are a tribute to Capri’s seafood cuisine, reinterpreted with flair and originality by the chef.

That it is the best seafood restaurant on Capri?

There are many who claim so. The crudi are prepared with the catch of the day, while Gemma’s Fritto Misto is a true house specialty. First courses are made with top-quality ingredients and expertly cooked according to traditional Capri recipes. The main courses are the right choice for those who want a strong yet refined taste. The chef plays a lot on the combination of two elements: land and sea that continues to be successful. For example, the combination of cheese and fish. Daring while respecting tradition is the culinary philosophy of Da Gemma restaurant.

Dishes that start from Capri and take a trip around the world, following the lines of the sea.

New season, Gemma Rocchi: “Lots of news and sweet surprises.”

“Da Gemma” restaurant, “Le Ondine” Beach Club” and lounge bar, located in the enchanting setting of Marina Grande (Capri), will reopen on April 8. With a “tradition of cuisine,” handed down from generation to generation, the staff is ready to open the new season, with authentic and creative flavors, framed by the beauty of the island. Accompanying guests on this gastronomic journey and beyond is the wonderful welcome of Gemma Rocchi, who reveals some new features, starting with the menu.

An earlier opening than last season, how come?

We decided to kick off this new season on April 8, we played a little early compared to previous seasons. A choice dictated by a big event, the G7, which Capri will host next April 17, 18 and 19. Besides… we couldn’t wait to start again!

What will be the new features?

First of all in the kitchen a big reconfirmation, at the stove will remain our chef Emiliano Neri. By now he has won many palates, loyal customers with his passion and culinary art that perfectly matches our philosophy: tradition with a pinch of innovation. Together, we will present a new menu for the restaurant and beach club. We will focus on quality and quantity, we want the customer to leave our restaurant satisfied, this is our goal.

Will the evergreens, including the ancient recipes handed down by Nonna Gemma, always remain?

Absolutely. Spaghettone Gemma, Fritto Gemma, and Ravioli capresi are dishes that have made the history of the restaurant, our roots, and so they will always be on the menu. Then, these dishes are the most chosen by tourists who come from all over the world and wish to taste the traditional cuisine of Campania.

A cuisine that follows, especially, the line of the sea….

Land, but above all sea. We will bring the sea to the table with crudos, shrimps, oysters, tuna tartare, linguine with Scampi, all caught of the day. We source exclusively from local fishermen. We care to offer only excellence, guaranteeing quality and freshness of raw materials.

Let’s talk about the desserts. Will you go for whimsy, innovation this year?

No, on the contrary. We want to consolidate tradition. We will focus on chocolate caprese cake, lemon cake, baba and many other sweet proposals that reflect the ancient art of pastry making, mainly that of Campania.

As for the beach club “Le Ondine” , what will we expect this year?

We will extend the hours and make some minor changes, arrangements that will make a difference to ensure maximum efficiency of services and comfort for our guests. In addition, the menu dedicated exclusively to the Beach club that will be served on the beach will be expanded. The lounge bar will allow patrons to enjoy rich, mouth-watering breakfasts and sip special cocktails while enjoying the warm rays of sunsets in a “dolce vita caprese” atmosphere.

Culinary proposals that tell the story of Campania, Capri and bring together even the most demanding palates. Also making a difference is the service, which many have called impeccable?

We have confirmed almost all of the staff: 24 out of 26 is a success, it means they are comfortable, they are loyal, customers are satisfied with the service in the dining room and always receive compliments. What makes the difference is teamwork. Of course, they are never alone.

In fact, the welcome is entrusted to her smile and kindness. She carries on the legacy of Grandma Gemma, who was for years the symbol of Capri hospitality….

The values handed down by my family, by Grandma Gemma I cherish and carry them on. Hospitality for me is essential. In the hall I am always present, it is important that you see the face of the owner who, of course, can take whistles as well as lots of applause. But I have a need to see for myself and see how the guest is doing, if there is something wrong. Criticism also helps us to improve. We look forward to April 8 with great enthusiasm!

The excellence of seafood cuisine: history and innovation

Refined seafood cuisine, excellence and hospitality. Restaurant Da Gemma ranks among the best restaurants on Capri. It is included, promoted with flying colors, in the Top Ten compiled on the Wineblog by Luciano Pignataro, renowned journalist and food and wine critic.

Gemma Rocchi has taken the reins of a glorious past that bears the name of her grandmother, Gemma Lembo, a symbol of Capri hospitality. She elegantly and discreetly welcomed stars of the 1960s to her establishment behind Capri’s Piazzetta.

Among the regulars: Princess Soraya, Gracie Fields, Brigitte Bardot and Clark Gable. Gemma Rocchi has dragged history, flavors and hospitality to the shores of the Beach Club “Le Ondine,” where the historic Capri-Naples marathon has been starting for years.

The sea is the common thread in the cuisine of Gemma Rocchi. Local fish, ancient recipes renewed, international contaminations. Characteristics that make Da Gemma an excellent seafood restaurant a stone’s throw from the port of Marina Grande and the funicular railway that leads to Capri’s Piazzetta.