The story
Perched within the Romeo Hotel, Il Comandante offers an ambitious fine-dining experience that masterfully marries Campanian flavors with precise French technique. Chef Alessandro Lucassino’s menu serves as a masterclass in coastal refinement, featuring standout preparations like the Gambero Viola di Ischia con Ceci di Cicerale and the San Pietro con Cetriolo di Mare. With its sophisticated atmosphere and stunning views of the Gulf of Naples, the restaurant provides a fitting, high-end backdrop for such technical culinary artistry.
Creator Piattoriccomicificco, who visited for a birthday celebration, praised the impeccable service and the €305 tasting menu, ultimately deeming the experience exceptional. From delicate seafood starters to rich, thoughtful mains like the Filetto di Bufalo con Midollo di Tonno Rosso, the progression demonstrates a deep respect for ingredients. While the price point is steep, it remains a premier destination for a memorable, celebration-worthy meal.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 14 dish mentions say about the food
Reviewers rave about the transcendent Bianco di bufala, calling it a masterpiece of creamy, indulgent simplicity. The overall vibe is one of quiet, sophisticated delight, where every bite feels like a celebration.
“This dessert is entirely based on buffalo milk in three textures: gelato, creamy, and a crunchy wafer. At the base, an almond reduction contrasts the sweetness. There's also an elixir of China Ligure and bitter orange from Sicily. Finally, a new idea — a creative dessert starring buffalo milk. It's not the usual tiramisu, it's original.”
What creators say
1 creator has covered Il Comandante. Most active: Piattoriccomicificco
- PiattoriccomicificcoLoved
⭐️ Cena da ALAIN DUCASSE per festeggiare il COMPLEANNO DEL CREATIVO 😎 · @ 32:12
A stunning fine-dining experience at Il Comandante in Naples, where chef Alessandro Lucassino interprets Campanian flavors with French technique — every dish is delicious, the service is impeccable, and the location is dreamy, though the €305 tasting menu plus wine pairing is a splurge worth making.
Dishes mentioned
- Cracker ai Semi con Salumi di Mare
Mous Bush di Palamita
This is a sashimi cut of palamita with green chili pepper at the base, both pickled and raw, plus a green chili sauce. The fish is incredible — the creamy base tones down the strong pepper. It's a very greedy dish. The Ferrari Riserva Lunelli 2016 bubbles are fine, but I expected more fizz. Still, the fish is clamorous.
Selezione di Pane con Burro di Bufala
The bread selection starts with a potato focaccia with Taggiasca olives and fennel, paired with a monocultivar olive oil from Sicily. Then there's salt from Guérande and a buffalo butter from Barlotti, emulsified with the same oil and olives. There's also a blend of three peppers: 70% Sarawak, 20% Sichuan, 10% Piper. The butter is creamy — I'd rate it 9/10 for creaminess, 9/10 for taste, and the bread combo is 8.30. I love the Barlotti butter, it's a level above.
Carciofo alla Griglia
This artichoke is grilled leaf by leaf, with a raw heart at the base and fried artichoke leaf wafers on top. There's a sauce of burnt leaves and lovage for a balsamic fresh touch, plus an artichoke leaf sauce. It's very good — the boss is an artichoke lover. The wine pairing is a Gewürztraminer from Alto Adige, a reserve aged in wood and then stainless steel. The artichoke is carciofo-mente buono.
Gambero Viola di Ischia con Ceci di Cicerale
This is a signature dish from chef Alessandro Lucassino. It has chickpeas from Cicerale in different textures — a cream and whole small chickpeas. The violet prawn from Ischia is steamed, with a jelly of prawn broth, its coral, and frozen lemon pulp on the edges. The wine is a Fiano di Avellino from a tiny producer, only 2500 bottles. The dish is incredible — the prawn broth gel is amazing. It's a cold dish but has the complexity of a cooked one. I could eat a bucket of this.
