The story
On the terrace of the tiny borgo of Annunziata, La Torre looks out over the Gulf of Naples and the Faraglioni of Capri. This is the domain of the Mazzola family: patron Tonino “One Fire” hosts alongside his daughters Amelia and Alessia, while his wife Maria runs the kitchen. Her cooking is rooted in the territory — Campanian home cooking built on daily-caught fish, vegetables from the family garden, and Slow Food Presidia ingredients that change with the seasons.
The restaurant has earned a Michelin Bib Gourmand, an award that recognizes good quality, good value cooking. It fits La Torre naturally: the emphasis is on generous, honest food rather than fussy presentation. Guests describe the atmosphere as welcoming, the service warm, and the ingredients as highly selected.
Start with a classic bruschetta or a parmigiana di melanzane, then move to handmade pasta like ravioli alla caprese or spaghetti with colatura di alici. A standout is the tubettone with local blue lobster. Desserts include a tiramisù and a citrus caprese cake, finished perhaps with a homemade nocillo. The setting — a quiet piazzetta with an ancient Saracen tower nearby — makes every meal feel unhurried.
La Torre is open for lunch and dinner, with outdoor seating and a private room available. It is closed on Tuesdays.
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