Capri is a paradise for lovers of the mediterranean cooking. Its cuisine is principally based on fish and vegetables, seasoned with local olive oil. You can still appreciate the influences of the Roman, Angevin and Spanish past especially by the spices the locals use to prepare the dishes. The flavour of mint, cumin, garlic, basil, parsley, marjoram, onion, oregano and chilli pepper prevails. To these are then added a mixture of salted anchovies, capers, olives, courgettes and aubergines.

Regarding meat, red meat has never figured strongly in the island's culinary tradition. White meat, like chicken and rabbit, was instead more widespread. Of all game dishes the Caprese prefer the popular quail. The vegetables most widely eaten were fennel and cabbage, either stuff ed or gratinated, accompanied by superb quality fish. Try once cuttlefish or squid, either stewed or stuffed whith with a filling of different cheeses, such as caciocavallo, ricotta and caciotta or raisins and pine nuts. Amongst the island's many crustacean dishes, small lobsters make a delicious dish all by themselves, served, either with tomato or grilled on an oak wood barbecue.

Amongst the islands many other dishes, we must also mention, chick pea and cuttlefish soup, prawns with rocket leaves, "pignatiello" with broad beans, and soups made with potato dumplings, cuttlefish and sea food. Just enter one of the following restaurants and try whatever you like, there is nothing you can do wrong about eating in Capri.