The story
Guests at Aguglia Osteria di Mare in Bacoli encounter a seafood kitchen that trades fixed menus for curiosity. Patron Alessandro Costigliola and chef Francesco Fevola present a simple list of dish names and prices before service begins. Diners commit to the surprise without knowing how individual plates will be composed. This approach relies entirely on the daily catch and rigorous ingredient selection, a method recently recognized by the ilGolosario Ristoranti guide with a Faccino Radioso award for 2026.
The coastal cooking style shines through precise preparations that highlight raw and lightly cooked proteins. A complete crudo sets the standard for freshness, while spaghetti ai polpetti brings the sea directly to the pasta bowl. Chefs also transform red prawns into a dual preparation, serving them raw alongside an agnolotto filled with ricotta and lemon zest, then simmered in a rich bisque. Seared tuna tataki rounds out the protein selections before dessert arrives.
The restaurant maintains a straightforward service model that prioritizes the food over formal rituals. An outdoor seating area opens onto the local street, allowing natural light to shape the midday experience. Staff accommodate vegetarians and welcome small pets, keeping the atmosphere accessible rather than rigid. Every detail supports the casual rhythm of a neighborhood osteria focused on quality ingredients.
Recognition
Location