BAYA RESTAURANT
A wooden structure with a terrace overlooking the port of Monte di Procida: Baya Restaurant it is a small jewel of the Phlegraean Fields.
HISTORY
Baya Restaurant has a very long history. It was born from an intuition of 1982 by Emilio Lucci, then maritime, who began to imagine a place where there was only a provincial land full of rubble and debris.
Thanks to the concession of the land and years of patient work, all done by hand, finally in 1996 the place opened as an American bar, albeit with the sky of stars as a roof.
For a long time the business was run as a private club, attracting the attention of the Neapolitans of the city more than the Montesi.
Nel 2019 Baya Club has officially become Baya Restaurant.
Today the patron is Salvatore Lucci, son of Emilio, che, after being in the kitchen for several years with his mother Lena, has now passed into the room.
From the summer of 2021 in the kitchen there is the chef Federica Amoroso.
In the same period the last works were carried out, also from the recovery of wood for boats: the floors, the outdoor counter surrounded by colorful tiles and the "social counter".
THE LOCAL
Al Baya Restaurant atmosphere, interior design and kitchen are in harmony with each other.
The internal room from 25 covered with a large corner bar is enclosed by a blue envelope completely made of wood.
The panoramic terrace offers a splendid view of the islands of Ischia and Procida, and it is wonderful to dine at the outdoor tables with your gaze turned towards the gulf, while the flavors of the sea caress the palate.
Sempre sold out in estate, the place has its charm even in winter, thanks to the suggestive fireplace.
THE PROPOSAL
The sea is the great protagonist; the cuisine is creative, but respectful of the ingredients.
Many delicious vegetable options are available upon request.
The cellar is very interesting, which includes several Champagne labels.
THE TASTING
During the press event organized by the journalist Laura Gambacorta we were able to taste:
Aperitivo: Tuna tartare with buffalo stracciatella and puffed rice chips and lime flavored; Salmon tartare with peanut grains and fake avocado ice cream; Hot dog with mullet sausage and Aglianico onion; Panko cod fish claw with meat sauce and black and white sesame.
The traditional tomato + mozzarella caprese takes on the scents of the sea in Come una caprese: Sautéed mussels on datterino extract, basil and mozzarella jus and homemade bread croutons.
As a plant-based alternative, Liquid Caprese with mixed puffed pasta.
Another new dish from chef Federica: Crispy roll with cuttlefish, broccoli and papaccella in purity.
For vegetarians, Broccoli roulade, papaccella, provola air.
Salvatore Lucci's old workhorse, Breaded flag fish swirl with tarallo with trilogy of peppers and provolone sauce.
In the vegetable version, the swivel becomes zucchini.
The new signature dish of the house is Zitoni "l'Oro di Gragnano" with Genoese raw and cooked tuna and flakes of provolone del monaco DOP.
Veg option for the former, Purple potato dumplings, cream of lime and Bronte pistachio.
Sweet ending with Mamma Lena's Paradise Cake.
We suggest a visit to the Baya Restaurant even in the cooler months: the sea view is a spectacle in every season. Good food does the rest.
Baya Restaurant
Via Guglielmo Marconi, 17 - Monte di Procida, Naples
such. 333/4930550
www.facebook.com/Bayarestaurant
Aperto solo a cena.
Chiuso il martedì.