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Gennaro Castiello is passionate about Cetara and about the anchovies that provide income to the town. His stylish and simple restaurant is decorated with Vietri ceramics and wood, creating a chill and beachy vibe. A plate of fried anchovies accompanied by a cold flute of naturally processed prosecco makes the perfect summer lunch. For something more substantial, order pasta dishes like paccheri with zucchini and shavings of tuna bottarga, or a reimagined pasta alla genovese with tuna in place of beef, transforming a hearty dish into something light and fresh. Castiello's colatura di alici, a fermented anchovy sauce that has ancient Roman origins, just might be the very best in town. Make sure you bring home a bottle.