Da Gelsomina alla Migliera
Anacapri
Garden-grown island cooking at the end of the Migliera walk
Reimagined island tradition over a rock-cut cellar of 2,200 wines
Set on a quiet hillside walk above the valley, this family-run room pairs honest, lightly reimagined Caprese cooking with one of southern Italy's great wine cellars — more than 2,200 labels dug into the rock. Lunch on the terrace among the greenery is the move, with the kitchen's pastas and local produce front and centre. Quietly serious about wine, warm about everything else.
Seasonal (opens mid-April, closed Mondays in shoulder season). Ask to see the rock-cut cellar; reserve a terrace table for lunch.
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