The story
The word “Monzù” is the Neapolitan twist on the French “Monsieur” – the title once given to the French chefs who cooked for the aristocratic families of Naples between the 13th and 19th centuries. That legacy of skilled, dedicated cooking lives on at Le Monzù, the Michelin-one-star restaurant perched high on Punta Tragara in Capri. Large windows frame the famous Faraglioni rock formations and the lush cliffs of the bay, while an outdoor terrace lets you dine suspended between sky and sea.
Born in Caserta, Chef Antonio Pedana began cooking at thirteen in his family’s restaurant. His training took him from the two-Michelin-starred Taverna Estia to Dublin’s The Greenery and to Lake Como, where he helped earn a Michelin star four months after opening. He joined Le Monzù in 2019 as sous chef and later became executive chef, contributing to the restaurant’s own red Michelin star. “My cuisine is rooted in the territory, but imbued with knowledge and different preparation techniques to explore new frontiers of taste,” he says.
Pedana’s food is a careful reinterpretation of Capri and Naples. The menu moves between land and sea: a risotto with lemon and capers, a “bottone caprese” filled with shellfish essence, amberjack with escarole, lemon and pine nuts, or cuttlefish with its ragù, green apple and salicornia. Vegetal dishes – like lettuce with almond cream, soy, raisins and olives – and desserts such as citrus “cappuccio” with coffee and fior di latte round out the experience.
A natural grotta has been transformed into the Tragara Wine Cave, where stone walls and wooden floors house a selection of over 400 labels. The cellar focuses on the best Campanian wines, Italian organic bottles, and a curated list of champagne and sparkling wines. On request, the sommelier offers guided tastings that pair the wines with Pedana’s contemporary Mediterranean cuisine.
Recognition
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