Capri Palace JumeirahIl Riccio

A treasure trove of sea flavours, with the most beautiful terrace on the island

SeafoodSEAFOOD
Scenic ViewSCENIC VIEW
Open Air DiningOPEN AIR DINING
Casual DiningCASUAL DINING
LOCATION
Via Gradola, 4, 80071 Anacapri
OPENING TIMES
Lunch: Mon – Sun, 12:30 – 15.30 | Dinner: Thu – Sun, 19:30 – 22:30
LOCATIONarrow
Via Gradola, 4, 80071 Anacapri
OPENING TIMESarrow
Lunch: Mon – Sun, 12:30 – 15.30 | Dinner: Thu – Sun, 19:30 – 22:30
HEAD CHEF
Salvatore Elefante
Chef Elefante
HEAD CHEF
Salvatore Elefante

A native of Italy’s historic home of dried pasta, Gragnano, just across the Bay of Naples from Capri, Salvatore Elefante has always put strong flavours and an enhanced local tradition at the heart of his cooking. In 2011, after several years in the kitchens of L’Olivo, Elefante moved to head chef of Il Riccio. It was under his stewardship that the restaurant was awarded its Michelin star in 2013, and that the brand expanded abroad. There are now two Il Riccio locations in Turkey and two more in Miami and Dubai. In 2016 he moved to our sister restaurant L’Olivo, where he retained its high reputation by remaining, as he says, “maniacal about the smallest details.” Now back at Il Riccio, he places high importance on experience. "This is not just a dinner; our guests must leave the table enraptured.”

A native of Italy’s historic home of dried pasta, Gragnano, just across the Bay of Naples from Capri, Salvatore Elefante has always put strong flavours and an enhanced local tradition at the heart of his cooking. In 2011, after several years in the kitchens of L’Olivo, Elefante moved to head chef of Il Riccio. It was under his stewardship that the restaurant was awarded its Michelin star in 2013, and that the brand expanded abroad. There are now two Il Riccio locations in Turkey and two more in Miami and Dubai. In 2016 he moved to our sister restaurant L’Olivo, where he retained its high reputation by remaining, as he says, “maniacal about the smallest details.” Now back at Il Riccio, he places high importance on experience. "This is not just a dinner; our guests must leave the table enraptured.”

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