Gennaro Esposito has played a fundamental role in the gastronomic renaissance taking place in southern Italy. His cooking is elegant and smart while remembering its Neapolitan roots. His seafood soup with ten types of pasta is a classic. And his risotti, not to be missed, are the best you will find south of Rome; his risotto 80’s-90’s combines two vintage recipes: seafood and champagne risotti. The service is flawless, and the wine list filled with surprises. Don’t be surprised to see him walking around the dining room with a large, braided mozzarella produced by Vannulo cutting slices for each table.