TheRestaurant


We believe in the good and ancient Amalfitan Gastronomic Tradition, which cleverly mixes the odours of the vegetable garden and sea fragrances…


We believe that the products of our land are the tastiest and healthiest…
We believe our chef should exalt them, preserve their freshness and “serve them” with skill and imagination …
We believe that the best fish, the most delicate vegetables and pasta…are best accompanied by the wines of the Amalfi Coast and our Campania…
We firmly believe that you have to come and taste…maybe after having a dip in our wonderful sea!


Our Specialties


Spaghetti with clams, Paccheri with totani, scialaltelli with seafood, linguine with lobster, gnocchi with seafood ragù…but in our DNA, there are the recipes of Alfredo Beach:

SPAGHETTI AL LIMONE

SPAGHETTI AL LIMONE

Ingredients for 4 people:

400 g spaghetti, or mezze penne.
Colline Salernitane Dop extra-virgin olive oil
2 red Tropea onions
4 celery stalks
6 green chillies
50 g capers
100 g green olives
5-6 San Marzano tomatoes, not ripe
250 grams grated parmesan or pecorino cheese

Dice all the ingredients, making sure to cut the green chillies and celery into smaller cubes.
Lightly fry the onions, celery and green chillies, add the tomatoes, some oregano and capers (that should not be washed but drained from their salt), green olives, a lot of basil and a pinch of pepper.
Drain the spaghetti, toss all the ingredients in pan over a high flame, then turn it off and before serving, add some grated cheese.

SPAGHETTI AI 7 ODORI

SPAGHETTI AI 7 ODORI

Ingredients for 4 people:

400 g spaghetti
2 “Sfusato amalfitano” lemons, not too ripe
Colline Salernitane Dop extra-virgin olive oil
1 clove of garlic
chopped parsley (to taste)

Squeeze some lemon juice into a large bowl. Add some finely chopped lemon rinds, parsley, garlic, and a pinch of salt and leave it to soak the time it takes to cook the spaghetti.
Drain the spaghetti and, before pouring into the large with the sauce, add a drizzle of olive oil and two lemon slices cut into four pieces.
Mix everything and then pour everything into a serving dish. Sprinkle some parsley on top and serve.

Our Menu


LOCAL SQUID

LOCAL SQUID

€ 30,00
Coperto € 2,50 | Bevande Escluse
Antipasto
Insalata di totano su salsa mediterranea
Primo
Paccheri con totani all'Amalfitana
Secondo
Frittura di totani in pastella delicata
LOCAL VEGETARIAN

LOCAL VEGETARIAN

€ 30,00
Coperto € 2,50 | Bevande Escluse
Antipasto
Caprese ai 3 pomodori
Primo
Spaghetti ai 7 odori
Secondo
Parmigiana di Melanzane
LIGHT

LIGHT

€ 30,00
Coperto € 2,50 | Bevande Escluse
Antipasto
Insalata di polpo con sedano, cipolla e pomodorini
Primo
Spaghetti al Limone
Secondo
Parmigiana di alici o Pesce bandiera
Chic and Cheap

Chic and Cheap

€ 15,00
Cuoppo di pesce fritto
1 Bicchiere di prosecco

The Bar

Chiringuito? Nikki Bar? Moijto Beach? No thanks…. Lido degli Artisti Bar!


A good coffee to accompany reading the newspaper in the quiet of our lounge.
A colourful aperitif before enjoying our specialties?
A delicious cocktail staring at the sunset…
Or a cool sangria while chatting in company…

All this… (and more, just ask!) at the Lido degli Artisti Bar!