Taverna La Riggiola
For almost a decade La Taverna Riggiola animates one of the most beautiful areas of Naples, the Riviera di Chiaia.
For spring 2025 The restaurant presents some news: nuovo menu, new chef and themed evenings.
HISTORY
Il patron Pietro Micillo he is the fourth generation of a family that has owned a farm since 1892.
Proprio per questo, the Tavern pays great attention to vegetable cuisine, in which the company's products are used.
The name La Riggiola, which in Neapolitan means "tile", refers to the ceramic tiles that decorate the walls of the room; these nineteenth-century riggiole originally decorated the terrace of the historic building in which the restaurant is located.
Chef Marco Montella and owner Pietro Micillo
THE LOCAL
With an enviable position in a quiet alley right in front of the Villa Comunale, a few steps from the seafront, Taverna La Riggiola is a mix of discreet elegance, of historical elements and objects of the Neapolitan tradition.
La Taverna Riggiola, the inner room
La Taverna Riggiola, the inner room
Even the open kitchen window, like the walls, it is bordered by ancient riggiole.
The room is curated by the maître and cellar manager Fabio Di Costanzo, with the collaboration of the young Wendy Nieva.
In good weather the external dehors in the alley are also used.
La Taverna Riggiola, the open kitchen
THE PROPOSAL
The executive chef is Marco Montella, thirty-four year old Neapolitan from Villaricca with many experiences behind him, particularly in Sardinia. Joining him in the kitchen is Marcello Cenere.
Chef Marco Montella
The proposal is decidedly inclusive: here we find local and traditional dishes, slightly lightened to meet contemporary needs, with recipes from both land and sea. The main focus is on the quality of raw materials and seasonality. Fresh pasta and raw seafood are two of the strong points.
An overall simple kitchen, neat but without particular frills, which lets the ingredients speak.
Two tasting menus: Tradition (4 portate, 50€) and The Dance of the Sea (six courses, 70€). Ad ogni modo, the card changes frequently.
The winery focuses mainly on Campania. The labels are not very numerous, but above all due to lack of space. Among the references, the “house wine” is the one produced by Massimo Del Pezzo, nephew of Pietro Micillo, in the Santo Spirito company in Melizzano (Benevento).
Falanghina of Sannio – Santo Spirito Company
Theme evenings have just started: every week on Thursdays and Fridays there is the oysters and bubbles formula, every month there is a special dinner. Giovedì 15 The Bourbon evening is scheduled for May, while Thursday 12 June there will be the grand crudo event; the "fifth quarter dinner" is also planned.
THE TASTING
On the occasion of the presentation of the new course of the venue to the press organized by the press officer Federica Riccio, we were able to taste some of the new proposals.
The first pleasant surprise is the bread basket, all prepared at home, which includes crunchy legume wafers and seed breadsticks.
Waffles and breadsticks
Among the first courses, Handmade fettuccine with asparagus and crispy bacon, stir in salted butter and caciocavallo silano aged in the cave.
Handmade fettuccine with asparagus and crispy bacon, stir in salted butter and caciocavallo silano aged in the cave
For omnivores, Sea trio: marinated cuttlefish, prawns in brandy and cold smoked blue fish with teriyaki sauce, while those who prefer vegetable cuisine can opt for a bean soup, a cultivar grown on the owner's farm in the Giugliano area.
Sea trio: marinated cuttlefish, prawns in brandy and cold smoked blue fish with teriyaki sauce
Bean soup a formala
Per finire, Homemade Caprese cake, gluten-free and lactose-free.
Caprese cake
Tirando le somme, Taverna La Riggiola manages to meet the most varied dietary and taste needs, in a refined but at the same time familiar environment.
La Taverna Riggiola
Vico Satriano, 12 – Naples
such. 081/0124597
www.tavernalariggiola.com
Opening hours
Mercoledì – Venerdì 19.30-22.30
Sabato 12.30-14.30, 19.30-22.30
Domenica 12.30-14.30
Closed Monday and Tuesday
