Don Alfonso 1890

Hand-made pasta (paccheri or similar Southern Italian shapes)

The kitchen's strongest suit: thick-walled paccheri or other Campanian shapes dressed in slow-cooked tomato, seafood, or meat ragù that reflect the original Sant'Agata recipes

Seasonal tasting menu progression

A multi-course prix fixe rooted in Campanian produce and technique, changing with the season — the only way most guests experience the kitchen's full range

Seafood crudo or antipasto courses

Light, ingredient-forward openers drawing on the Campanian coastal tradition — clean acidity, quality olive oil, restrained seasoning

Dessert finale

Pastry courses lean into Southern Italian sweets — expect limoncello-inflected preparations or ricotta-based confections that close the meal cleanly