Gemma’s has been here since 1872. It is a landmark in the catering from the “Divine” Amalfi Coast. Fortunately it has been opened and has come back into vogue thanks to a local family. This is an important restaurant which has been the protagonist of the gastronomic history from Amalfi. The chef Salvatore Milano has revived the famous seafood soup and the classic Genoese dish which, in the past, were proposed to regular clients and tourists looking for refreshment before visiting the Cathedral or the historical centre full of typical workshops. In fact the Sammarco family decided to take over this historical restaurant looking out on the main street in Amalfi. At the same time they have been passionate wine producers for many generations.

Gemma’s is managed by Alfonso Minutolo, a keen and qualified young man, he is a sommelier and is in charge of the room. He manages this restaurant with passion and dedication. He starts working at dawn, he buys high quality raw materials by local fishermen who come here every day and finish working only late in the evening. After working they walk along the alleys of the historical centre or along the promenade and take stock of the day.

The Sammarco family offers products of the territory, the ones of the sea and the ones of the mountain, from the “sfusato” lemons to the salted anchovy sauce, from the anchovies to the cheese from the Lattari Mountains, accompanied by wines from Campania and other regions which are preserved in the well-stocked cellar. The cuisine is very cared for, it is managed by Salvatore. As all the chefs from this area he had many and relevant experiences abroad, but he has found his well-deserved role here.

His family has always worked in the hotel field. The owners Francesco, Mariagrazia and Raffaele have recovered the old features of this trattoria and, in the meantime, have included new features, even if they are never too innovative. There aren’t eccentric dishes or odd combinations of ingredients. Here you can find traditional, authentic dishes which are also the result of the wish to propose high quality raw materials.

You can taste the dishes which were enjoyed by VIPs on the very cared for terrace full of flowers but you can also taste modern dishes: you will find the raw or marinated catch of the day with refined spices and light condiments, from the “bandiera” fish gratin to the Capri salad proposed in the classic version or in the sandwich one. You can finish your meal with delicious desserts like the traditional chocolate aubergines and small assorted pastries.

Maristella Di Martino