Ingredienti freschissimi, una location intima con vista sul mare e un’accoglienza familiare: largo ai giovani di buona volontà!
Lo staff del Tuna
Via della Shoah, 33 – Bacoli, Napoli
It’s easy to say “fresh fish”. Sometimes go looking for a place that serves good foods prepared from fish, whose ingredients are indisputable, may be an operation of titanic proportions.
What if we told you that, overlooking the harbor of Bacoli, there is a restaurant where fresh fish is stocked daily – for each species – from different suppliers?
Tuna is a small restaurant showing the colors of the sea in his furniture. About twenty covers inside, about forty outside when the weather allows.
Such is the love for the sea of the former owner Giovanni Perreca, who decided to drop everything and devote himself to fishing, while remaining one of the restaurant’s suppliers. For several months the management has taken by the young Alessandro Costigliola, who formed a new team headed by the chef in the kitchen Giulio Radice. In the dishes, then, the sea in full force, combined with vegetables produced by the chef himself. The fish is all locally sourced from Capo Miseno, Capri, Procida and Monte di Procida. Fishermen are all trustworthy: in addition to Giovanni, there is Biagio which deals with clams, then Salvatore who is the expert of sea-urchins, and so on. No intermediate step to the market, the purchase is directed to the source. It is therefore obvious that the menu changes almost daily. The key points are the freshness of the fish and the signature dish, always present in the menu: spaghetti with sea-urchins. As well as raw seafood, another resource here that never fails. On lucky days, you can find a gem of the area, the Sea balls, a sort of mix between oysters and mussels. Calloused, with a very intense smell, are less slimy and ferrous compared to oysters, definitely worth trying.
The offer is focusing on appetizers, proposed in a series of six that vary from time to time, and end with the tuna bacon macerated on volcanic stone, served incandescent at the table.
Also pasta dishes are well made; in addition to the aforementioned spaghetti with sea-urchins, here you can find mezze maniche with crab, gnocchi with seafood and arugula pesto, or with swordfish and eggplant. Excellent paccheri with“occhiobello”, a bottom fish from the white meat.
For the second courses, you are spoilt for choice. Even the desserts are prepared by the chef.
The wine list is growing, mainly with local labels. You get good value for money: for a full meal you spend about 30 euro.
Fresh ingredients, an intimate location with sea-view and a friendly welcome: make way for the young people of good will!
Aggiornamento: La collaborazione con lo chef Giulio Radice è terminata nel 2015.