Relais Blu

Situated across the water from Capri, this restaurant boasts one of the most beautiful views of the island from its dining room and outdoor terrace, with its unmistakeable and legendary silhouette visible in the distance. Fumiko Sakai is at the helm in the kitchen, but don’t be fooled by the name – although he was born in Japan, this chef has worked in this region for many years and creates authentically Campanian cuisine, often using vegetables from the restaurant’s kitchen garden. Fish obviously takes pride of place on the menu, but meat also makes an appearance, especially regional breeds such as Nero Casertano suckling pig and Laticauda lamb.

• Capri-facing terrace: one of the dining room's defining features is the view across the water to Capri
• Japanese-born chef, Campanian cooking: Fumiko Sakai has worked in the region for many years and cooks in an authentically local register
• Kitchen-garden backbone: vegetables from the garden regularly shape the menu
• Regional breeds on the meat side: Nero Casertano suckling pig and Laticauda lamb appear alongside seafood

Ingredient anchors

• Vegetables and herbs from the kitchen garden: a recurring base for Campanian dishes
• Ricciola (amberjack) from the waters by Capri: a named local catch on the house ingredient list
• Sorrento cuore di bue tomatoes: used for sweetness and acidity
• Smoked provola (Schiazzano): a local dairy signature
• Wild capers (Monte San Costanzo): used as a pungent, salty seasoning, sometimes as a powder
• Basil (Punta Campanella): pesto and aromatics tied to the peninsula

What to eat

• One-star Mediterranean, anchored in Campanian cooking, with fish taking pride of place

Sourcing

• Vegetables from the kitchen garden appear regularly
• Meat dishes show up too, including regional breeds

Setting

• Dining room and terrace look out towards Capri