Chef Gennaro Amitrano

The passion of a lifetime

It was love at first sight between Gennaro Amitrano and the art of cooking. Gennaro was just a child when he began to approach to dishes and stoves, thanks to his father’s passion. The world of cooking fascinated him immediately, his destiny was somehow already written, marked. A destiny which is remarkably close to Italian cuisine, declined in all its most irresistible nuances, in all Gennaro Amitrano dishes.

Raised in the school of the multi-starred master Gianfranco Vissani, Chef Gennaro Amitrano worked with master Alain Ducasse at the Louis XV in Montecarlo. Two extraordinary experiences of training and inspiration, from which Gennaro learnt technique and organization of cooking, in full respect of raw materials.

Gianfranco Vissani was a real guide for Chef Amitrano, who worked alongside him in different occasion, such as the opening of the “L’Altro Vissani” restaurant in Baschi and again in Todi, Orvieto, Cortina and Capri. With Vissani, Gennaro Amitrano also took part in over 200 television broadcasts.

THE CUISINE

Quality. Tradition. Innovation.

For Gennaro Amitrano, the innovation is an everyday thing which blends perfectly with the tradition of his birth place. Each dish is studied in detail and tells the story, the passion and the love of a Chef who is able to create unique and unrepeatable dishes.

Amitrano’s personal touch, the quality of the raw materials and the Chef’s extraordinary ability to work them transform an apparently simple dish like spaghetti with tomato sauce into a real, sophisticated and elegant taste experience.

RESPECTING THE TERRITORY

Seasonal dishes. KM 0 raw materials.

Creating a dish begins with the choice of raw materials. Gennaro Amitrano carefully selects every single ingredient, focusing on the quality and territoriality of the products, characteristics that are enhanced in each of his creations.

Every single product tells the history and traditions of the territory of origin. Like the Cocco pasta, an extraordinary Abruzzo artisan production, or the Carnaroli rice from Tenuta Castello in the province of Vercelli, historically the capital of rice. The delicate, sweet and non-aggressive oil used by Chef Amitrano comes directly from Alberto Cipolloni’s Umbrian oil mill.

Seasonal dishes, which respect both territory and nature.
del territorio e della natura.

menu Wine list

A TASTE EXPERIENCE

Find out the atmosphere of the Restaurant

The Gennaro Amitrano Restaurant is the perfect location for your summer lunches and dinners, in the heart of Capri. A unique and inimitable place that will give you an unforgettable experience of relaxation and taste. The attention to detail makes the Gennaro Amitrano Restaurant the ideal choice for your day in Capri, the pearl of the Mediterranean Sea.

BOOK A TABLE

Give yourself an unforgettable moment

Reserve your taste experience by filling out the form and indicating in the space provided the following information: mobile number, the day, the time and the number of people to reserve your table for.