Island cooking does not tolerate ornament: fish arrives in the morning, vegetables come from the plots, lemon closes almost everything. Capri's chefs work by subtraction, and the best plates are recognisable by how little is on them.
Tradition as a constraint
Ravioli capresi, salt-baked fish, parmigiana, torta caprese: defined recipes with little margin and a great deal of room for execution. Push them too far and you lose; respect them and the dishes stay with you effortlessly.
The contemporary generation
In recent years the rooms of the centre have brought in raw fish, tartares, preserves in jars and ferments, while keeping the Mediterranean logic. It is food for sharing: a few plates in the middle of the table, long service, wine by the glass.
Where to recognise it
In Piazzetta Cerio, Spirito di Capri holds both directions together: starters and salads, cured meats, jars of preserves, main plates and desserts, with prices and allergens stated on the Menu page. The room is small, hung with contemporary works.
Frequently asked questions
- What style of cooking is found in Capri?
- Mediterranean and essential: fish from the bay, vegetables, olive oil, lemon and fresh cheeses, simply executed.
- Are there vegetarian dishes in Capri?
- Yes: the island tradition is rich in vegetables, from parmigiana to caprese salad and preserves in oil.
