Restaurant Il Riccio

Il Riccio has the rare advantage of being exactly where you want a Capri lunch to happen: on the cliff edge at Anacapri, a few steps from the Blue Grotto, with the sea doing half the seduction for free. The kitchen is built around Mediterranean seafood, and the point is not fireworks but precision: shellfish, raw fish, pasta and grilled catches handled with the confidence of a place that knows freshness is already a luxury. Jumeirah describes the cooking under Chef Salvatore Elefante as rooted in local tradition and bold Mediterranean flavour, within the wider Capri Palace culinary direction of Andrea Migliaccio. 

What gives Il Riccio its identity is that the design never lets you forget where you are. The restaurant was redesigned by architect Marco De Luca in a blue and white palette with Mediterranean woods and mosaic tiles, a polished version of island craft rather than generic glamour. It also carries history: the restaurant took over the site of Add’o Riccio, a long loved Capri address. So yes, people come for the view, but they remember it because the place understands texture, salt, restraint and detail all at once.