Riccio Restaurant

The story

Riccio Restaurant – Bacoli: Seafood on the Porto di Baia, Michelin Recommended

A Seaside Locanda on the Porto di Baia

Riccio Restaurant sits on the Porto di Baia in Bacoli, a place where the history of the Phlegraean Fields meets the sea. The restaurant calls itself a “locanda di mare” — a seaside inn — and its identity is rooted in the waters and volcanic soil of this corner of Campania. The dining room, run by Roberta Di Meo, overlooks the port, with the scent of the Mediterranean threading through the experience.

The Kitchen and the Catch

Chef Agostino Alboretto leads the kitchen with a focus on local seafood. The menu draws on the day’s catch from the nearby Gulf of Naples and the produce of the Campi Flegrei’s fertile volcanic gardens. Nothing is forced; the cooking follows the rhythm of the season and the sea. The restaurant’s strong seafood identity has earned it a Michelin Recommended distinction, a recognition of consistency and respect for the ingredient.

Raw Seafood and Salumi di Mare

Two signatures define the opening of a meal here. The first is the raw seafood platter — “crudi di mare” — described as the restaurant’s calling card, and it is a convincing start. The second is a more unusual offering: “salumi di mare,” cured seafood preparations aged by the chef. These are paired with sparkling wines chosen by Roberta Di Meo, a combination that plays with texture and salinity. Both dishes reflect a kitchen that is both confident and curious, working with the sea’s possibilities rather than repeating formulas.

Between the Volcanoes and the Coast

Riccio is a restaurant that does not need to shout. Its setting, its ingredients, and its quiet competence speak for themselves. Whether you come for the raw bar, the cured specialties, or simply to sit with a glass of wine and watch the port, the experience is grounded in place. Bacoli, the Phlegraean coast, the Gulf — all of it arrives on the plate.