‘A Figlia d’o Marenaro in Naples

A restaurant that has been a meeting place of traditions, quality and typicality in "neapolitan style" for over 60 years.

Assunta Pacifico is the pop soul, as well as owner, of the restaurant 'A Figlia d'o Marinaro, a true Neapolitan institution that counts a crowd of fans for its mussel soup, prepared according to the oldest Neapolitan tradition, and for its seafood cuisine in general, which has been offered with exceptional raw material for more than 60 years. Not to go to her at least once for lunch means missing a piece of history of Neapolitan identity, because at 'A Figlia d'o Marenaro we speak "very" Neapolitan when it comes to gastronomic traditions, and not only in that.

Reported by every tourist guidebook in the world, the seafood-style restaurant belongs to the volcanic and dynamic Assunta (called the queen of the sea in the TV series dedicated to her on Food Network) who carries on the family legacy together with her husband and children. 

Famous are dishes such as octopus broth, like precisely mussel soup, linguine Senatore Cappelli al cartoccio, fried seafood cuoppo and daily fresh catch. Authentic flavors that have their roots in the Pacifico family after World War II, when in 1943 Raffaele Pacifico, Assunta's father, known as Papuccio 'o Marenaro, sold the "miraculous" octopus broth (for Neapolitans it is a kind of panacea for the flu) and mussel soup, which historically is eaten on Holy Thursday, at Porta Capuana with a little cart. Over time, the carrettino turned into a kiosk and then a restaurant, becoming an inescapable gastronomic destination.

The restaurant has a unique atmosphere, with an indoor dining room and a street dehors that are always full, where the raw material speaks louder than words with a varied menu of classic Neapolitan cuisine that intersects with contemporary dishes, such as tartare, crudo and carpaccio, and where there is no shortage of oysters, shellfish and pizza. Among desserts, baba and pastiera take pride of place. 

Extensive wine list, with a focus on regional as well as Italian and international productions, and with a truly remarkable Italian champagne and sparkling wine list. For the wine cellar, there is a sommelier. The service is to be commended: professional and competent.

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