Travel Reference
In-Depth Information
( 089 81 20 51; Piazza A Vespucci 4; meals €40; Mar-Nov)
This restaurant, run by
amiable Luigi is on the front line which, given the number of cash-rich tourists in these
parts, could equal high prices for less than average food. Happily, that is not the case here.
The locals still rate La Cambusa as a top place for seafood.
Go for simple spaghetti with clams, oven baked sea bass or splash out with the Mediter-
ranean lobster. There is a good selection of side dishes, like roasted artichokes, and the
position is Positano at its best.
CAMPANIAN
Da Vincenzo €€
( 089 87 51 28; Viale Pasitea 172-178; meals €35; Apr-Nov, closed lunch Tue Jul
& Aug)
Superbly prepared dishes are served here by the third generation of restaurateurs.
The emphasis is on fish dishes, which range from the adventurous, like grilled octopus
tentacles skewered with deep-fried artichokes, to seasonal pasta dishes such as spaghetti
with broad beans and fresh ricotta. Enjoy twanging Neapolitan guitarists during the sum-
mer months and be sure to try co-owner Marcella's legendary desserts, considered the best
in town. Reservations recommended.
La Terra €€
( 089 81 11 79; Via Tagliata 14, Montepertuso)
This superb restaurant on the moun-
tainside above Positano is a world away from the salad and soy penury of some vegetarian
eateries. Dishes change according to what is in season but typical plates are pumpkin and
provolone cheese risotto and pasta
primavera
, with freshly picked vegetables from the
owner's ample adjacent plot. Transport to Positano may be arranged. If you're lucky the
waiter may treat you to a tune on his sax while you wait.
VEGETARIAN
Ristorante il Saraceno d'Oro €€
( 089 81 20 50; Viale Pasitea 254; meals €25, pizzas from €5; Mar-Oct)
There is
something so typically Italian about the setup of this restaurant, where waiters have to
dash to and fro across the road with their dishes. But in the evening the traffic is light and
the wacky layout will only add to the delight of eating here. The pizza and pasta choices
are good; the
contorni
(vegetables) excellent. Splurge on the legendary profiteroles in
chocolate sauce for dessert.
CAMPANIAN
