CAPASANTA RESTAURANT & COCKTAIL BAR
Ristorante, cocktail bar, house of “miracles of the sea”: all this is Capasanta.
Scallop like the Mediterranean mollusk, but also how capa (testa) santa, and in fact the logo of the restaurant contains both meanings.
We are in Pompeii, land of the Sanctuary of the Blessed Virgin of the Rosary, where sacredness is at home.
And so here we find a place capable of giving "our daily Sea" every day.
HISTORY
Capasanta Restaurant & Cocktail Bar hasn't completed one year yet; in fact it opened in May of 2022 at the behest of the chef Paolo Del Giudice and his partner Antonio Palummo, entrepreneur in the tourism sector.
Strong of a significant baggage of study (The Alma di Colorno cooking school) and experiences in important kitchens in Italy and abroad (including those with the gifteen Claudio Sadler and Gennaro Esposito and at the London Olive Restaurants), Paolo Del Giudice has returned to his region of origin to propose dishes of his ideation, With Un’idea Ben precise: big, sea and more sea.
Paolo Del Giudice
THE LOCAL
"An immersion in deep blue", Using the words of the owners.
But we could also say that visiting Capasanta is a bit like being "overwhelmed by the immensity of blue", Paraphrasing a well -known Sanremo song.
The dominant shade in the furnishings is blue in all its forms, From Celeste to Caribbean blue passing through Turquoise.
60 The overall covers, divided into various rooms.
At the entrance, a wall entirely dedicated to the gin, Fundamental ingredient for drinks to be combined with dishes. A cocktail above all: Acquasantissima!
The entrance of Capasanta with the bar area
Adjacent to the main room, A terrace protected by a bioclimatic tent.
On the lower floor, il lounge bar, Used mainly for aperitifs or private events.
Capasanta, The Lounge area in the basement
Noteworthy attention to details throughout the structure: velvets for the sessions, Design stamp, Japanese bowls. If necessary, the tables are isolated from each other with dividing tenders, For greater privacy.
The management of the rooms is entrusted to the wise hands of Michele Guadagno.
Capasanta, at the main room
THE PROPOSAL
The menu follows the theme of the sea, But the chef also treats traditional dishes and the plant world.
In carta, An assortment of raw (pesce, molluscs, crostacei), A long section of cooked appetizers (Some classic recipes, Others more creative), sea bread (bun, bao, rosetta, But also Pinsa Romana and Montanara), In addition to the first and second courses.
A kitchen that is not too elaborate, Few ingredients for each preparation.
Some influences come from Spanish and Japanese cuisine.
The list of wines currently counts about 50 etichette, But it is constantly expanding.
The marine essence also finds itself in the beverage, carefully selected to be in line with the project, like a sparkling wine refined at sea and gin by the Mediterranean hints, If not even made with sea water or sea salt.
THE TASTING
On the occasion of the Press Dinner organized by the gastronomic journalist Laura Gambacorta The chef presented two distinct menus, omnivorous and vegetarian.
Belonging to the category of mangiafoglie, I will tell you the second, and I will let the images speak for the first.
Departure with an exquisite pizza fried by Spinacino's Topping, Burrata and black truffle, well leavened and at all greased. To be combined strictly with the Acquasantissima cocktail, Gin tonic with sea water: try it, And you will end up ordering an entire expectations (without offense for practitioners, Obviously you joke). Also perfect at the whole meal.
Fried pizza, spinacino, Burrata and black truffle
A savory breakfast the cappuccino with potato foam and mozzarella. Instead of cocoa, burnt onion powder. To mix and eat everything together with the spoon. As an accompaniment, A salted croissant.
Cappuccino with potato foam and mozzarella
A Shutdown white the spaghetto with tomato and basil water, almost recovery dish but very tasty.
Spaghetto with tomato water and basil
Dulcis in fundo, The desserts also inspired by the sea: Capasanta (pistacchio, red fruits, crumble, slightly scorched mango cream, alga nori) and walking through the beach, which resumes all the elements that can be found by the sea like sand, sponge, woods and stones.
Dessert Capasanta
Dessert walking around the beach
From Capasanta the sea is breathed, you eat, drinking. A place that does not regret the absence of the sea in Pompeii, but that indeed it brings it closer.
And even the vegetarians will certainly not remain dry -mouthed, But they will find Mediterranean flavors and notes.
We also suggest not to lose pairing with wine or gin.
Curl, Celery and Bottarga
Cevics of sea bass with lemons of Sorrento
Capasanta Lardellata, piselli, Burrata and black truffle
Astice cappuccino, salty croissant and its bisque
Pork gyoza, Gamberi and capasanta, Soy and ginger sauce
Broken ziti, Genoese Tuna, Provolone del Monaco and Katsuobushi
Milanese of tuna, Sicilian caponata and chocolate
Capasanta Restaurant & Cocktail Bar
Via Carlo Alberto 14-16 – Pompei, Naples
such. 081/18239087
https://capasanta-restaurant.it/
Chiuso il martedì.
Monday, Wednesday and Thursday open only for dinner.
From Friday to Sunday open for lunch and dinner.
