The restaurant Da Tonino was founded on 19 March 1993 in the area “Piano delle Noci” about 900 meters from the famous square. A walk that will make you live and breathe a different Capri, made of small things, unexpected glimpses, scents and colors that will guide you in your journey to reach us; the decision to move away from the center was dictated by the desire to create an oasis of peace outside the usual island routes to bet immediately on the quality of raw materials, attention to detail and service to make each customer experience unique. Antonino chooses to enhance the gastronomy of Campania and island tradition, dedicating himself to “land” products such as rabbits and quail, always on the menu and firmly linked to the island’s history, and create a recognizable “signature”. Today, after almost 30 years, the restaurant has passed into the hands of his children. Gennaro guards the treasures jealously kept in the family cellar dug into the rock and Salvatore, the younger of the two, takes care of the kitchen respecting the products, seasons and traditions of the place that, with technique and continuous research, reinterprets in a modern way. Today, the proposal of the restaurant, while maintaining its territorial roots, is different from the beginning. The products of the family garden accompany the creation of menus, everything is prepared at home from bread to pastries to desserts with impact combinations that intrigue the customers who return year after year to discover the news. Vegetarian and celiac menus are always available, trying to be sensitive to the needs of our customers. Salvatore Aprea begins, already in the early years of adolescence, to help his family in the restaurant until the hotel diploma then, from that moment, he starts his experience with the purpose of improving his skills, learn new techniques, learn new ingredients and search for new approaches to the cuisine that materializes moving up and down the nation, growing and perfecting itself then be able to return to its origins and offer a different proposal from the traditional local cuisine, While respecting and enhancing the raw material of our land that has no equal in the world.