15 Best Restaurants on the Amalfi Coast (2026)

The Amalfi Coast is one of Italy's greatest food regions. The combination of fertile volcanic soil, a mild Mediterranean climate, and centuries of fishing tradition means the ingredients here are extraordinary — and the best restaurants on the Amalfi Coast know exactly what to do with them. Lemons the size of softballs, tomatoes that taste like candy, mozzarella pulled fresh each morning, and fish hauled in at dawn from the Tyrrhenian Sea. The culinary tradition runs deep: every village has its own pasta shape, its own sauce, its own way of grilling the catch. From a family-run trattoria in a Positano side street to a Ravello terrace with views that stretch to infinity, these are the 15 restaurants you should not miss — plus budget picks, fine-dining highlights, and the iconic dishes to seek out.

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Positano

1. Da Vincenzo — A Positano institution on Via Pasitea, run by the same family since 1958. The menu changes daily based on the morning catch. Start with the antipasto misto di mare — marinated anchovies, baby octopus, and raw prawns. The spaghetti alle vongole is textbook: briny, garlicky, with chilli heat. For a main, the grilled catch of the day (usually orata or spigola) arrives whole on roasted Amalfi lemons. Mains 18 to 30 euros. Reservations essential June through September — call three days ahead. Ask for the upper terrace for the best sea view.

2. Lo Guarracino — Perched on a terrace above Fornillo Beach, a scenic ten-minute cliffside walk from Spiaggia Grande. One of the most romantic spots on the coast. The zucchini flowers stuffed with ricotta and anchovies are legendary — crisp batter, molten filling, drizzled with local honey. Order the paccheri al ragu di pesce, thick pasta tubes in slow-cooked fish sauce. The house white (local Falanghina from above Furore) pairs perfectly. Mains 20 to 35 euros. Book a week ahead for a sunset front-terrace table. Closed Wednesdays off-season.

3. Chez Black — Right on Spiaggia Grande since 1949, founded by Salvatore Russo, nicknamed for his deep tan. Tables sit directly on the sand beside brightly painted fishing boats — pure Positano. The pizza margherita (from 12 euros) uses San Marzano tomatoes and fior di latte. Try the linguine all'astice (lobster linguine, about 28 euros) split tableside, or the crispy fritto misto with lemon. Pizza from 12 euros, seafood mains from 22 euros. Walk-ins possible at lunch; reserve for dinner beachside tables.

Amalfi

4. Trattoria Il Mulino — Tucked away in Via delle Cartiere, the old paper-mill district, away from the tourist crush of the main piazza. This is the kind of place where the waiter recites the day's specials from memory. The scialatielli ai frutti di mare — thick, hand-rolled fresh pasta with mussels, clams, prawns, and a splash of cherry-tomato sauce — is outstanding and costs just 16 euros. The melanzane alla parmigiana is layered with care and served bubbling. For dessert, the delizia al limone (a lemon-cream sponge) is made in-house. Simple decor, paper tablecloths, honest prices: mains from 14 to 24 euros. Walk-ins are usually fine, though locals fill it at Sunday lunch. Request a table in the back courtyard for a quieter meal.

5. Marina Grande — Sitting right on the waterfront in the old fishermen's quarter, east of the centre, Marina Grande serves some of the best restaurants on the Amalfi Coast-level seafood at surprisingly fair prices. The mixed fried fish (fritto misto) is golden and feather-light — calamari, tiny red mullet, shrimp, and courgette slices. The spaghetti allo scoglio (reef-style, with mussels, clams, and cherry tomatoes) is packed with flavour for 18 euros. Ask for the catch priced by weight — the orata al sale (sea bream baked in a salt crust) is theatrical and perfectly moist. Mains 16 to 28 euros. Reserve for dinner, especially a waterfront table facing the harbour. Lunch is more relaxed and often easier to walk into.

6. La Caravella — Amalfi's only Michelin-starred restaurant, housed in a vaulted dining room steps from the Duomo. Founded in 1959, it was the first restaurant on the Amalfi Coast to earn a star. The tasting menu (from 95 euros for five courses) showcases the coast's produce with refined technique: think a tartare of local red prawns with citrus gel and wild fennel pollen, followed by a risotto mantecato with colatura di alici from nearby Cetara. The wine cellar holds over 1,500 labels with deep Campanian selections. Service is formal but warm. Reserve at least two weeks ahead in summer, longer for Saturday dinner. Ask for a table near the back wall, where the original medieval arches create an intimate alcove.

Ravello

7. Rossellinis — The fine-dining restaurant at Palazzo Avino, perched 350 metres above the sea on Ravello's ridge. Two Michelin stars. Chef Mimmo Di Raffaele orchestrates a multi-course tasting menu (from 150 euros) that is a celebration of Campanian ingredients: an amuse-bouche of buffalo mozzarella foam, a course of hand-caught red prawns from Acciaroli, a risotto with Amalfi lemon zest and bottarga. The presentation is exquisite without being fussy. The wine pairing (85 euros) pulls from small-estate vineyards across Campania and beyond. The terrace view at sunset — the infinite blue of the Tyrrhenian, the cliffs of the coast curving below — is genuinely unforgettable. Reserve at least three weeks in advance for a terrace table. Jacket preferred but not required for men. Open April through October only.

8. Cumpa Cosimo — The antithesis of Rossellinis — a family-run trattoria on Via Roma that has been feeding locals and visitors since 1929. Nonna Netta, who ran the kitchen for decades, passed her recipes to the next generation, and nothing has changed. The mixed pasta plate (seven different shapes — fusilli, ravioli, paccheri, gnocchi, penne, cannelloni, and tagliatelle — each with a different sauce) is a must-order at 15 euros. The scaloppine al limone is tender and bright. For dessert, the torta caprese (chocolate-almond cake) is dense and flourless. Mains from 12 to 22 euros. Walk-ins are usually fine except Saturday evenings. Sit inside for the full trattoria atmosphere — mismatched chairs, photos on the wall, and the sound of the kitchen just behind you.

Praiano

9. Kasai — A contemporary Japanese-Italian fusion restaurant in a cliff-edge setting between Positano and Amalfi, inside the boutique hotel Casa Angelina. The combination of fresh local fish with Japanese technique is surprisingly effective: yellowtail crudo with yuzu and Amalfi lemon, tempura of local courgette flowers, and miso-glazed ricciola (amberjack) that melts on the tongue. The omakase-style tasting menu starts from 80 euros for seven courses. The cocktail list features Japanese whisky alongside local Campanian spirits. Reserve at least a week ahead; the terrace seats only about 30 guests. Ask for a corner table on the right side for the most dramatic coastline view. Open for dinner only, mid-April through October.

10. Il Pirata — An unpretentious seafood restaurant right on the beach at Marina di Praia, reached by descending a staircase carved into the cliff. The setting — a tiny cove flanked by high limestone cliffs with turquoise water lapping at the shore — is dramatic. The grilled octopus is perfectly charred and tender, served with potatoes and capers. The tubettoni alla pescatora (short pasta with mixed shellfish in a light tomato broth) is generous and fragrant. For dessert, the semifreddo al limone is refreshing after a rich meal. Mains 18 to 30 euros. Arrive early for lunch to grab a waterside table, or book for dinner when the cove is lit with lanterns. Closed in winter.

Cetara and Vietri sul Mare

11. Acqua Pazza (Cetara) — Cetara is famous for its colatura di alici, an amber fish sauce descended from the Roman garum, produced by layering anchovies in wooden barrels with sea salt for three years. Acqua Pazza is the best place to taste it: the signature spaghetti with colatura, garlic, chilli, and olive oil is simple and electrifying — umami-rich, salty, addictive, priced at 18 euros. Follow it with the tonno rosso alla griglia (grilled local bluefin tuna) at around 28 euros. One Michelin star, earned through reverence for tradition rather than flashy technique. Mains from 20 to 35 euros. Reserve two to three days ahead; ask for a table on the small terrace overlooking the harbour where you can watch the fishing boats unload.

12. Al Convento (Cetara) — A more casual alternative in the same village, set in a former convent with a terrace overlooking the harbour and its fleet of tuna boats. The tuna tartare with Cetara anchovies and burrata is a standout starter. Try the piennolo tomato bruschetta — piennolo are tiny, intensely sweet tomatoes hung in bunches and dried through winter. The risotto al limone is creamy and bright. Mains 14 to 26 euros. Walk-ins are generally fine. The covered terrace is the best seat, with the scent of sea salt and lemon groves drifting in.

Sorrento and the Sorrentine Peninsula

13. Il Buco (Sorrento) — One Michelin star, set in a former monks' cellar beneath a sixteenth-century church. The vaulted stone ceilings and candlelight give it a cave-like intimacy. The wine list is extraordinary — over 2,000 labels, with verticals of Taurasi and Fiano di Avellino going back decades. The seafood-focused tasting menu (from 90 euros for six courses) might include crudo of red Mazara prawns, a deconstructed parmigiana, and monkfish roasted with local herbs. A la carte mains run 30 to 45 euros. Reserve at least a week ahead in summer. Request the table beside the ancient well for maximum atmosphere.

14. Lo Stuzzichino (Sant'Agata sui Due Golfi) — A short drive up the hill above Sorrento, in the village of Sant'Agata sui Due Golfi (literally "between two gulfs"), this restaurant serves refined local cuisine with views over both the Bay of Naples and the Bay of Salerno on a clear day. The rabbit with rosemary and local olives is a house classic — slow-braised until it falls off the bone. The ravioli capresi (filled with caciotta cheese and marjoram) nod to nearby Capri. Mains 18 to 30 euros. The terrace garden is lush with lemon trees. Reserve for dinner; lunch is quieter and walk-ins are possible.

15. Maria Grazia (Nerano) — On the beach at Marina del Cantone, Maria Grazia is famous for one dish: spaghetti alla Nerano (pasta with twice-fried courgette rounds and melted provolone del Monaco cheese), invented here in 1952. People travel from across the coast for this plate — many arriving by private boat charter for the ultimate lunch stop, anchoring in the bay and rowing to shore. The dish costs around 18 euros and is worth every cent. Pair it with a cold Greco di Tufo. Mains 16 to 28 euros. Cash preferred, though cards are now accepted. Arrive before 12:30 for lunch or book ahead; the beachside tables go first.

Michelin and Fine Dining on the Amalfi Coast

The Amalfi Coast punches well above its weight for a region its size. Within a short stretch of coastline you will find multiple Michelin-starred kitchens, each with a distinct personality. Rossellinis in Ravello (two stars) offers the most elevated experience, with a terrace that alone justifies the trip. La Caravella in Amalfi (one star) is the coast's oldest starred restaurant and the most rooted in local tradition. Acqua Pazza in Cetara (one star) is a pilgrimage for anyone who cares about anchovies, tuna, and the ancient art of colatura. Il Buco in Sorrento (one star) pairs a world-class wine cellar with refined seafood in a dramatic underground setting. And Don Alfonso 1890 in Sant'Agata sui Due Golfi, though just outside the coast proper, holds two stars and farms its own ingredients on the family estate. Tasting menus across these restaurants range from 90 to 200 euros, with wine pairings adding 50 to 100 euros. Reservations are non-negotiable — book at least two to three weeks ahead in high season, and enquire about dress codes when you call.

Budget Eats — 5 Great Places Under 15 Euros

You do not need to spend a fortune to eat well on the Amalfi Coast. Street food and humble trattorias serve some of the region's most satisfying meals.

• Da Maria (Amalfi) — A no-frills locals' canteen tucked behind Piazza Duomo. The daily set lunch (primo, secondo, water) runs about 12 euros. Expect thick soups, baked pasta, and grilled vegetables. No reservations, no English menu — just point and trust.
• Cuoppo di Amalfi (Amalfi) — A takeaway window on Via Lorenzo d'Amalfi specialising in cuoppo fritto — a paper cone filled with fried calamari, anchovies, shrimp, and courgette slices. A large cone costs around 8 euros and is a meal in itself. Eat it walking along the harbour.
• Panificio Mascolo (Praiano) — A bakery that has fed Praiano since the 1960s. The focaccia stuffed with tomato, mozzarella, and aubergine (about 5 euros) is the best cheap lunch on the coast. They also sell sfogliatella and local biscuits.
• Pizza a Portafoglio (Sorrento) — Several small shops around Piazza Tasso sell the Neapolitan folded pizza (pizza a portafoglio, or "wallet pizza") for 3 to 5 euros. It is margherita dough folded in quarters so you can eat it walking. Perfect fuel before a hike.
• Bar Internazionale (Ravello) — On Ravello's main piazza, this cafe serves panini with local cured meats and cheeses for 6 to 8 euros, plus excellent espresso. Sit on the terrace and watch the world go by. You get the Ravello view for a fraction of the restaurant prices.

10 Iconic Dishes to Try on the Amalfi Coast

These are the dishes the coast is famous for. Seek them out and you will eat memorably.

1. Spaghetti alla Nerano — Fried courgettes with melted provolone del Monaco and pasta. Born in Nerano in 1952. Around 16 to 18 euros in most restaurants.
2. Scialatielli ai frutti di mare — Hand-rolled thick pasta with mixed shellfish, garlic, and cherry tomatoes. The coast's signature primo. About 16 to 20 euros.
3. Fritto misto — Lightly battered mixed fried fish: calamari, shrimp, anchovies, tiny red mullet. Served in a paper cone or on a plate. Around 14 to 18 euros.
4. Delizia al limone — A dome-shaped lemon sponge cake soaked in limoncello syrup, filled with lemon cream. The coast's definitive dessert. About 7 to 10 euros.
5. Colatura di alici — Cetara's ancient anchovy sauce, drizzled on spaghetti with garlic, chilli, and parsley. Simple, intense, unforgettable. Around 14 to 18 euros for the pasta dish.
6. Gnocchi alla sorrentina — Potato gnocchi baked with tomato sauce, mozzarella, and basil in a clay pot. Comfort food perfected. About 12 to 16 euros.
7. Totani e patate — Squid stewed slowly with potatoes, garlic, and tomato until everything melds together. A fisherman's staple. Around 14 to 18 euros.
8. Parmigiana di melanzane — Layers of fried aubergine, tomato sauce, mozzarella, and parmesan, baked until golden. Served at room temperature as an antipasto or warm as a main. About 10 to 14 euros.
9. Torta caprese — Flourless chocolate and almond cake from Capri. Dense, rich, gluten-free by design rather than trend. About 6 to 8 euros per slice.
10. Limoncello — Not a dish but unmissable. Made from the thick-skinned sfusato amalfitano lemons, steeped in pure alcohol with sugar. Served ice-cold after every meal. Usually complimentary; a bottle to take home costs 8 to 15 euros.

Want to Learn to Cook the Local Food?

If you love the food on the Amalfi Coast, consider joining a cooking class or a guided food tour. BlueKeys offers a cooking class in Sorrento where you learn to make fresh pasta, gnocchi alla sorrentina, and other regional dishes from a local chef. Classes include a market visit, a hands-on lesson, and a long lunch with wine. Browse all tours on the Amalfi Coast — including food-focused experiences, boat excursions, and cultural day trips.

Tipping in Italy — What You Need to Know

Tipping culture in Italy is very different from the United States or the United Kingdom, and understanding it will save you from both undertipping and overtipping. Italian restaurant staff receive a living wage and do not rely on tips to make up their income. Here is how it works on the Amalfi Coast:

• Coperto (cover charge): Nearly every sit-down restaurant charges a coperto of 2 to 4 euros per person. This covers bread, tableware, and table linen. It is not a tip — it is a standard line item on the bill and is completely legal in most regions of Italy.
• Servizio (service charge): Some higher-end restaurants add a servizio of 10 to 15 percent, especially for larger groups. Check your bill — if servizio is included, no additional tip is expected.
• When to tip: If neither coperto nor servizio covers it and you have received good service, leaving 5 to 10 percent is a generous gesture. Rounding up to the nearest euro or leaving a few euros on the table is perfectly appropriate at casual trattorias.
• How to tip: Always leave cash on the table rather than adding it to a card payment. Many restaurants cannot easily split card tips to staff.
• Cafes and bars: Tipping is not expected. Leaving 20 to 50 cents at the bar after an espresso is a friendly gesture but not required.

Practical Tips for Dining on the Coast

• Book ahead: In June through September, the top restaurants fill up days or weeks in advance. Reserve as soon as your dates are confirmed.
• Lunch is often better value: Many restaurants offer a shorter, cheaper menu at lunch — same kitchen, same ingredients, lower prices.
• Dress code: Smart casual is the norm. No flip-flops at dinner, especially at starred restaurants. Linen trousers and a collared shirt are safe for men; a sundress or similar for women.
• Meal times: Lunch runs from 12:30 to 14:30, dinner from 19:30 to 22:00. Arriving outside these windows may mean a limited menu or a closed kitchen.
• Water and wine: Tap water is safe but restaurants serve bottled (naturale or frizzante, about 2 to 3 euros). House wine by the carafe is almost always good and costs 8 to 15 euros per litre.
• Getting there: Many of the best restaurants are in villages connected by narrow, winding roads. Consider a private boat charter to reach coastal spots like Nerano or Cetara — it avoids traffic and adds to the experience. If arriving from Naples, a transfer from Naples to the Amalfi Coast gets you there stress-free.