Capri's cooking is Mediterranean and short: few ingredients, garden vegetables, fish from the bay, olive oil and lemon. The signature dishes are the caprese salad, ravioli capresi with local cheese and marjoram, salt-baked fish and the almond torta caprese.
The island's historic dishes
The caprese salad began as a humble plate and became a template: tomato, fiordilatte, basil, olive oil. Ravioli capresi are filled with fresh caciotta and marjoram. The flourless torta caprese is the dessert that made the island's name familiar in pastry.
Fish, vegetables, lemon
Fish from the bay is cooked plainly: raw, marinated, salt-baked or grilled. Vegetables — aubergine, courgette, tomato — accompany nearly everything, and island lemon appears both in dishes and at the end of a meal.
How you eat in the centre
In the historic centre the usual formula is sharing: boards, starters, dishes for the middle of the table. Spirito di Capri, art bar and bistrot in Piazzetta Cerio, works this way with starters and salads, cured meats, preserves in jars and main plates; the full list is on the Menu page.
Frequently asked questions
- What is the typical dish of Capri?
- Ravioli capresi, filled with caciotta and marjoram, together with the caprese salad and the almond torta caprese.
- Can you find fresh fish in Capri?
- Yes: fish from the Gulf of Naples appears on island menus, served raw, marinated or simply cooked.
- Where to eat Mediterranean food in central Capri?
- In Piazzetta Cerio, a minute from the Piazzetta: Spirito di Capri serves from 11am to 2am and takes bookings on TheFork or at +39 339 358 1609.
