Sublime

locals. It’s family-run, with good old-fashioned quality, as Gino (with his long white beard) cooks, and his engaging English-speaking son, Manuel, serves. They have one of the best wine lists in town, serve only homemade pasta, and are known for their raw fish and wonderful seafood antipasti misti (€10-16 pastas, €15-25 secondi, Fri-Wed

Gastronomia “San Martino,” warmly and passionately run by Moreno, is a tiny, humble place with almost no ambience (except for a couple of outdoor tables) that serves inexpensive quality

Enzo Coccia is one of my pizza heroes, and I met him at his pizzeria, La Notizia. Enzo is a third-generation pizzaiuolo making some of the best pizza in Naples right now, and La Notizia won the Associazione Verace Pizza Napoletana (AVPN) Best Pizza award for 2014, a great honor.

I am always impressed by a well-written menu, one that is informative and appetizing without slipping into pretentious nonsense. Here, for example, is a London restaurant’s attempt to justify the exorbitant price of its whitebait: “The tiny fresh fish are tossed by our chef for a few fleeting seconds into a bath of boiling oil, and then removed

Pescato Cucinato shop, where Laura fries up her husband Edoardo’s fresh catch; grab a paper cone of deep-fried seafood as a snack.

Enoteca Can Grande is enthusiastically run by Giuliano and Corrina, who enjoy turning people on to great, well-matched food and wine. You can sit on a quiet street or in a plush little dining area inside. Their star offering is a €40 set menu, a festival of antipasti treats, an imaginative pasta, your choice of a meat or fish course, and dessert.