The award-winning French chef oversees the culinary offerings with the help of his trusted colleague Alessandro Lucassino, creating a menu inspired by Neapolitan tradition with style, precision, and sublime elegance.
Cover: Hangar Design Group
Photos of the restaurant by Matteo Carassale
The hotel
The modernity of the exterior façade, which echoes the movement and colors of the sea, is the first clear message conveyed by the Romeo in Naples. In fact, at the first hotel in the Romeo Collection, art, design, and architecture convey a sense of luxury connected to the Neapolitan capital. Neapolitan and international artists, jukeboxes, and fireplaces designed by Zaha Hadid complete the revolutionary structure designed by the renowned architect Kenzo Tange and opened to the public in 2008. Once the historic headquarters of the Lauro Fleet, today it is a synesthetic space that tells the story of Naples and its contradictions, in an “artistic balance” renewed almost annually to give continuity to the philosophy of its founder Alfredo Romeo.
The hotel’s connection to the city is further strengthened by its location, tucked away between the marina and the waterfront, which brings together the city’s various neighborhoods and the daily rhythms of its residents. From the Krug Terrace and the hotel’s top-floor rooms, guests can also enjoy views of Mount Vesuvius, as well as from the large windows of Alain Ducasse’s first restaurant in Italy, located on the ninth floor of the building. But the restaurant is also the place of choice for breakfast: no buffet, just a delightful à la carte menu featuring every kind of egg dish, platters of cold cuts and cheeses, and a gourmet take on the classic Caprese salad. The dessert selection? Strictly French-style, such as the “perdue” brioche and salted butter caramel.
The Restaurant and Its Philosophy
After more than a decade, the Michelin-starred Il Comandante, led by Salvatore Bianco, has given way to the culinary vision of the multi-starred Alain Ducasse, who has been overseeing the hotel’s culinary offerings since 2024 alongside resident chef Alessandro Lucassino. A solid and enduring partnership, given that the chef from Follonica has been part of the Ducasse universe since 2017. With their arrival, the restaurant’s interior has changed, as has its philosophy, where the French chef’s technique and precision serve as the foundational elements upon which Lucassino’s creativity is built.
Influenced by the Ducasse school (even in his now distinctly French accent) yet remaining true to Italian cuisine, the Tuscan chef has done an extraordinary job, earning a Michelin star in less than two years since his arrival. A project built on small but significant details, such as the initial decision not to serve pasta, in a city where first courses are among the best in Italy. A humble decision and, for this very reason, astonishing, considering Alain Ducasse’s resume and the milestones he has achieved. His strength? Patience and working alongside Lucassino to create a minimalist cuisine centered on ingredients and with Neapolitan roots. Today, the menu features two tasting menus of 5 and 7 courses—priced at €270 and €305, respectively—and an à la carte menu where local ingredients, exceptional sauces, and French technique intertwine to create a culinary narrative at the table that is thoughtful, sophisticated, yet accessible despite the setting.
The Dishes
The culinary journey overlooking the Gulf of Naples, the lights of the Amalfi Coast, and Mount Vesuvius begins right at the sea, with a small selection of homemade fish cured meats: 30-day aged tuna belly, leccia, and centrofolo with fried sage, accompanied by a fresh vegetable infusion (mint, basil, chervil, ginger, orange, and lime). An encouraging start. The meal continues with a single amuse-bouche that once again features tuna, this time as sashimi with green river chili peppers, hazelnuts, and garum; the chili peppers add aroma and freshness, balancing the richness of the tuna. The first break is dedicated to bread with potato focaccia, Taggiasca olives, and fennel seeds, with two options for accompaniment: Agrigento olive oil or buffalo butter emulsified with Taggiasca olives. The appetizer is inspired by Neapolitan street food with grilled Paestum artichokes, crispy leaves, and a lovage dressing, a tribute to the tradition of “carciofi alla fornacella,” typically seasoned with garlic, oil, and parsley. Aromas and a lingering finish define the dish, and the meticulous care taken in cooking the artichoke petals—first grilled and then fried—is truly appreciated.
Lucassino’s first signature dish is the Ischia purple shrimp, Cicerale chickpeas, shrimp broth gelée, and coral sauce. The texture and flavor are reminiscent of lobster, creating a dish of great elegance and vibrancy thanks to the gelée and the local chickpeas, served both as hummus and whole. Another signature dish of Alain Ducasse’s restaurant is Cold Spaghettini with Kristal Caviar, emulsified with mussel foam and lemon zest. A taste that captures the sea and the Mediterranean with the finest briny notes.
Table-side presentation and tradition take center stage in the Casarecce allo Scarpariello , prepared with two different ages of Parmigiano Reggiano: 44 and 63 months. We move on to the main courses with the nacrèe-style sea bream, peas, green figs, and nasturtium; the nacrèe technique involves cooking in oil to preserve the integrity of the fish, enhanced by the pil pil sauce, the crispness of the peas, and the briny flavor of the whitebait, now a rarity to find.
The savory tasting concludes with Campanian buffalo with Montoro red onions and bluefin tuna marrow. Here, the Tuscan chef braises the onions in the style of a Genovese sauce, places the buffalo meat on top, adds its own stock, and finishes the dish with the ingenious addition of tuna marrow. “Working with whole tuna often, I noticed this rich, intense fat oozing from the bones; that’s where the idea for the dish came from,” comments Lucassino, who thus balances the lean meat with the marrow and the delicious matelote sauce.
From buffalo to buffalo milk, we discover the final dessert that showcases perhaps the most important ingredient of Campania:buffalo milk, almond milk, and bitter almonds, another powerful interpretation of the region that further raises expectations for the Alain Ducasse Restaurant. And it leaves no doubt about Alessandro Lucassino’s talent.
Alain Ducasse Restaurant Naples – Hotel Romeo Naples
45 Via Cristoforo Colombo, 80133 Naples, NA
Tel. +39 081 604 1580
reservations.na@theromeocollection.com
Hours: Tuesday - Saturday: 7:30 PM - 10:00 PM (last order)
Breakfast is served from 7:00 AM to 10:30 AM (on Saturdays, Sundays, and holidays, service is extended until 11:00 AM).
https://theromeocollection.com/it/romeo-napoli/
