In the variegated archipelago of the Aprea family’s “Tonino” restaurants in Capri, it is an oasis, a small island of taste and flavors. In recent years, the “Tonino” restaurant has always ranked at the top of the most prestigious European culinary guides and Trip Advisor in Capri.

The restaurant was born on March 19, 1993 a few steps from Piazzetta delle Noci, in the locality of Matermania, next to one of the most beautiful viewpoints of Capri where the gaze sweeps over the Natural Arch, Villa Malaparte and the Islets of the Galli. Tonino Aprea, a Capri chef with an ancient tradition, and his wife Cristina offer the affectionate clientele the characteristic dishes of Capri’s land and sea cuisine. In 2013 the brothers Gennaro and Salvatore Aprea decide to manage the family restaurant with renewed enthusiasm. “Tradition, innovation, will and passion” are their categorical imperative.

Gennaro, a renowned winemaker, creates a jewel cellar with more than 30,000 bottles of wine, champagne and spirits.

The restaurant’s wine list is a small treatise on learning and expertise.  Personally, Gennaro, always with enthusiasm, explains to customers all the characteristics, origins and history of his beloved wines.

Salvatore, until his final arrival in Capri, was a globetrotter of taste, working in the kitchen brigades of the most prestigious five-star hotels in the world until he came to collaborate with Heinz Beck, multistarred chef and above all with Valentino Marcattilli, chef of the restaurant “San Domenico” in Imola to which, both on a human and professional level, he feels connected and from which he has learned a lot.

The secret of this restaurant is in the quality of the products offered.

Gennaro personally manages a breeding farm in Lucania from which the meat arrives every week, while the Aprea family’s vegetable gardens supply vegetables and aromatic herbs.

Many dishes, from the centenary Capri cuisine, have been reworked with studied and imaginative variations.

Among the dishes that have been most successful in recent years we remember: Crudo di Gambero, Tartare di Fassona alla Pizzaiola, Tortello Cacio e Pepe, Ravioli di Coniglio, Calamaro Checi and Shallots and Quail, a rediscovered dish ancient Caprese cuisine in the “Tonino” reinterpretation.