The story
Acquapazza Cetara has spent decades refining Campanian seafood along the Salerno coastline. The kitchen operates on a simple premise: let the daily catch from the gulf dictate the plate. A chef with thirty years of experience leads the brigade, treating the legendary colatura di alici as the central pillar of every menu. This aged anchovy extract carries a sharp, savory depth that defines traditional Cetara cuisine.
Spaghetti tossed with the restaurant’s own selection of colatura pairs seamlessly with fresh anchovies and sweet green peppers. Raw octopus arrives dressed in a bright lemon oil emulsion alongside seasonal fruit slices. Heavier plates rely on precise heat management, whether showcasing a baked megrim cooked with white wine and potatoes or a whole dentex resting under a protective crust of sea salt.
Tables sit close to the water, catching the afternoon light that reflects off the working boats outside. The layout favors straightforward hospitality over theatrical presentation, which aligns with the establishment’s recognition by ilGolosario Ristoranti. Their 2026 Faccino Radioso award notes the consistent quality of the wine list and the attentive pace of service.
Recognition
Ambience
Location
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