The story
Fauna in Castellammare di Stabia operates a natural cuisine rooted in organic principles. Executive chefs Emrah Coşkun and İbrahim Tuna founded the venue and continue to direct operations today. Their long term partnership ensures that every dish leaving the pass carries the same careful attention to balance. They adjust the daily offerings based on harvest cycles instead of forcing items onto the menu.
The organic kitchen sources exclusively from trusted local producers who understand sustainable farming practices. Every vegetable and protein arrives without chemical residues or artificial additives. This strict standard allows the natural sweetness of root vegetables and the clean finish of fresh seafood to define each course. Sourcing from regional farms reduces transit time. The team prioritizes high nutritional content alongside flavor.
Gault&Millau awarded Fauna a score of 14.5 for 2026 based on this disciplined approach to natural cuisine. The guide notes how the restaurant maintains a reliable standard across decades of service. Patrons visit specifically to taste dishes that prove simplicity requires precise technique. The establishment proves that focusing on raw material quality naturally clarifies the final presentation. Guests consistently return for meals that respect both the land and the palate.
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