The story
Tucked away in the Vomero district, Vineria Bandita is the kind of natural wine bar that feels like a well-kept secret. Owner passion runs deep here, as Franchino Er Criminale notes in his *Serata criminale al VOMERO* video: the team travels to fairs and knows producers personally. The wine list is backed by a tight food menu—standouts include a marinated beet egg (*Uovo Marinato in Barbabietola*), buttery anchovy toast (*Pane Burro e Alici*), and smoked tuna with sweet-sour onions and panzanella (*Tonno Affumicato con Cipolle in Agrodolce e Panzanella*). Even the Basque cheesecake (*Cheesecake Basca*) earns a thumbs-up.
It’s not cheap, but Franchino points out that the experience justifies the price—he even got a discount after a particularly enthusiastic tasting session. Reservations are recommended for this intimate, local spot. For a night of serious wine and honest cooking in Napoli, Vineria Bandita delivers.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 4 dish mentions say about the food
Vineria Bandita’s Basque cheesecake steals the show, a creamy, caramelized triumph that defines the meal. The overall vibe is warm, rustic, and effortlessly joyful.
“Basque cheesecake — it's a cheesecake without the biscuit base, baked and then chilled. I'm not usually a cheesecake fan, but if it's made well like this, it's good. I'd give it a 9/10.”
What creators say
1 creator has covered Vineria Bandita. Most active: Franchino Er Criminale
A natural wine bar where the owners are incredibly passionate and knowledgeable, they travel to fairs and know the producers personally. We had amazing wines and food, and they even gave us a discount because we drank so much. It's a bit pricey but totally worth it for the experience.
Dishes mentioned
Uovo Marinato in Barbabietola
We got the marinated egg, it's marinated in beetroot so it took on that color. It's really good, I ate it all. They put some lemon zest on top, but honestly it was too much peel, not zest.
Pane Burro e Alici
Bread, butter, and anchovies — I could live on this. The anchovies are the same ones I found in the tramezzino in Turin, they're the inventors of this combo. With bubbles, it's perfect.
Tonno Affumicato con Cipolle in Agrodolce e Panzanella
Smoked tuna with sweet and sour onions and panzanella underneath. It's an atypical pairing, but it works. The panzanella is a nice surprise.
- Cheesecake
