This historic restaurant is a favorite destination for tourists and locals alike, who come for the fish prepared many ways, from sautés of mussels and small clams to pasta dishes and entrees, but also for the excellent pizza, still made with mozzarella di bufala (buffalo mozzarella), and for the excellent service. We also love their spaghetti alle vongole (spaghetti with baby clams), and pasta all'aragosta (pasta with local lobster), or spigola fritta (deep-fried sea bass). Among the appetizers, the seafood salad is a particular favorite of ours. Their wonderful, homemade ice cream comes in a variety of flavors.
- © Frommer's 2013
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- Recommended 2010