The story
The name “O Me O Il Mare” is a direct echo of the words chef Luigi Tramontano’s father, Antonio, once said to his young fiancée when she asked him to choose between her and the sea. Antonio, a chef who had spent years cooking aboard cruise ships, chose love and family. Today, that same phrase – half joke, half confession – becomes the title of a restaurant that is itself a son’s tribute to his father and mentor.
Luigi Tramontano’s career is a journey through some of Italy’s finest kitchens: the Grand Hotel Quisisana in Capri, Hotel De Russie in Rome, and the legendary Don Alfonso 1890. He worked in Spain, Japan, and the United States, gathering techniques and perspectives. In 2010 he earned his first Michelin star at Villa Cimbrone in Ravello, and went on to repeat the achievement at the Grand Hotel Excelsior Vittoria in Sorrento and later in Positano. In April 2024, he finally opened his own restaurant in Gragnano, the town famous for its pasta. The Michelin star followed swiftly, confirming the quality of his vision.
At the front of the house, Nicoletta Gargiulo – former Sommelier of the Year for Italy (2007) and longtime leader of the Campania sommelier association – welcomes guests with warmth and precision. She and Tramontano have worked side by side for years, and at O Me O Il Mare she is both restaurant manager and host. Her wine list, curated to match the chef’s cuisine, is built around harmony and balance.
The restaurant describes itself as a place where “Mediterranean tradition and new culinary technologies fuse to give you a unique and unforgettable experience.” The space is elegant and intimate, with a focus on detail and warm hospitality. Guests can choose from three tasting menus: “Essenza” (6 courses, €115), “Linfa” (7 courses, €135), or “A mano libera” (9 courses, €150) – a chef’s choice menu built around the day’s best ingredients. Each course is a study in geometry and color, rooted in the flavors of the Campania region. Dishes like Linguine di Gragnano with amberjack, capers and liquorice, or the “Assoluto di melanzane” show how tradition is reinterpreted with precision and lightness.
Chef Tramontano’s cooking is a fusion of all his experiences – a contemporary Italian cuisine that prizes simplicity and flavour above all. The technique is rigorous, but it serves the ingredient, not the other way around. The Michelin star, earned in 2026, is a natural recognition of this balance. O Me O Il Mare is a deeply personal project, and every plate tells the story of a family bound by the sea and the stove.
Recognition
Ambience
Details
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