Torre del Saracino - Restaurant étoilé Michelin à Vico Equense
Situé à Vico Equense, Torre del Saracino est un ristorante étoilé Michelin qui figure parmi les préférés des amateurs de gastronomie. Avec une vue imprenable sur le Vésuve et le golfe de Naples, ce restaurant offre une expérience culinaire inoubliable. Les plats proposés, notamment les pâtes aux anchois, sont réputés pour leur saveur et leur qualité. Classé parmi les 25 Grandi Ristoranti 50TopItaly 2023, Torre del Saracino est un lieu de prédilection pour les connaisseurs en quête d'une cuisine raffinée et d'un service d'exception.
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"New York Times Da provare The Minestra di Pasta Mista With Shellfish and Rockfish A meal at La Torre del Saracino, in the seaside town of Vico Equense, is something of a ceremony. It begins in a Medieval watchtower overlooking the Bay of Naples where you’re welcomed with an aperitif (a sparkling Franciacorta, for example) and small bites (perhaps a free range-chicken cacciatora panino) while listening to music chosen by guests from the chef Gennaro Esposito’s vinyl collection, with plenty of 20th-century Neapolitan pop and jazz. Then you’re led down a winding stone staircase to a 20-seat main dining room with high arched windows overlooking the sea. The minestra di pasta mista con crostacei e pesci di scoglio, one of Esposito’s signature dishes, is a nod to the fish soup that the 54-year-old chef, a native of Vico Equense, grew up eating. In those days, it was made mostly with the catch that couldn’t be sold at the markets and typically took hours to prepare. Now, at La Torre del Saracino, it’s a symbol of gleeful abundance: Esposito uses more than a pound and a half of Mediterranean rockfish, shrimps, squid and prawns to make one portion. Still one of the more time-consuming dishes in his repertoire, it involves slow-cooking the rockfish in a light fish stock, then squeezing them in a French duck press to retain the juices. Once all the seafood and San Marzano tomatoes are left to simmer on the stove top, for several hours, he adds a mix of as many as 15 different pasta shapes, both tubes and spirals (families traditionally made minestre like this to use up those annoying bottom-of-the-package leftovers). The pasta is left to cook in the soup so that, in Esposito’s words, “it absorbs all its goodness.” Suggested wine pairing: Mastroberardino Stilema Fiano di Avellino 2015. "
@annaviola.sommer4
"Testé avec Quentin . Assez décevant pour 1 deux étoiles … déception ! "
@florence.lazime
"2 Michelin stars 2024 Chef Gennaro Esposito / €105-200 On the Sorrento coast, there looms a sturdy watchtower from the High Middle Ages: the Torre del Saracino. It is here that Gennaro Esposito chose to exhibit his talent, in an immaculately white space that is resolutely contemporary. He creates light, wonderfully delicate Mediterranean dishes whose roots are firmly anchored in good local produce. On the menu, you will find typical products of Campania, fish from the Bay of Naples, garden vegetables... The path to happiness, Italian style."
@nchavotier
"1 Étoile Michelin, moyenne de 60€"
@elisahumblet20
"Consigliato da andrea rota"
@chiaraweonlylivetwice
"L'un des restaurants de Gennaro Esposito"
@elisabeth.debourse