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Palazzo Petrucci Opens a Beachfront Pizzeria in Posillipo, Naples
Michelin-starred chef Lino Scarallo's group adds a sea-level pizzeria next to its Posillipo restaurant, with views of Vesuvius, Capri and the Sorrentine peninsula.
What is Palazzo Petrucci's new pizzeria?
Palazzo Petrucci moved from Naples' historic centre to Posillipo in 2016, building what it calls the city's first gastronomic palace on the waterfront — a fine-dining restaurant under chef Lino Scarallo, holder of a Michelin star. In July 2026 the group opened a second, standalone address a few steps below it: a pizzeria at sea level, on Posillipo's own stretch of shoreline, distinct from the upstairs restaurant and open to walk-ins rather than tasting-menu bookings.
It sits at Via Posillipo 16C, on the same site as the main restaurant but with its own entrance and terrace closer to the water — a genuinely different register from the Michelin-starred dining room above it, aimed at a pizza-and-a-view evening rather than a set menu.
What's on the menu, and what does it cost?
The list stays close to Neapolitan pizzeria tradition rather than chasing fine-dining prices: a marinara costs €6, a margherita €8, a bufalina del Vesuvio (made with Vesuvius-area buffalo mozzarella) €10, and a quattro formaggi €10. That's standard Naples pizzeria pricing despite the Michelin pedigree next door — the pizzeria trades on the setting and the kitchen's technique, not on premium mark-ups.
How do you get to Posillipo, and is it worth the trip?
Posillipo sits west of the city centre along the coast, with a view here that takes in Vesuvius, Castel dell'Ovo, Capri, and the Sorrentine peninsula in one sweep — the kind of panorama that's hard to find at pizzeria prices anywhere else in Naples. It's a 15–20 minute taxi ride from the centre, or bus C16 from Piazza San Pasquale, and worth timing for sunset given the exposure west over the bay.
Booking ahead is sensible on weekends given the view alone tends to fill outdoor tables fast; call 081 575 7538 or check availability through the restaurant's own site. First reported by Scattidigusto.
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