George Restaurant

Since 2018 collects the dishes that made the restaurant's name. On the version published in September 2026 that includes red mullet marinated in salted fig leaves with sour cream and Imperial caviar; carnaroli rice cooked in lemon-leaf extract with raw red prawns; salt cod in tempura with pil pil sauce and courgette alla scapece; Laticauda lamb; and, in the nine-course version only, Pomod'oro, a Gragnano spaghettone with Campanian tomatoes in several varieties and textures. Michelin singles out that tomato pasta in its description.

Viaggio Goloso is the bolder seasonal menu: a lukewarm oyster with an extract of river chili peppers and Italian kiwi, porcini cooked on a kamado grill with peanut and black truffle, fusilli with pistachio pesto and green pepper, and grilled pigeon with Caiazzo olives.

The endings are where the Neapolitan humor shows. Both menus pass through Sarchiapone, a lemonade palate cleanser with a bawdy Neapolitan nickname. Since 2018 closes with buffalo-milk blue cheese, pears in brine and Dijon mustard ice cream, then A percoca dint' 'o vino: peach in syrup with beer crème brûlée and Amaro Braulio cream. Viaggio Goloso ends on a rocket madeleine with sweet-and-sour fig and an uva fragola grape sorbet.

Either menu is served to the whole table, and courses cannot be swapped. The wine list, built by maître sommelier Enrico Moschella, runs to 135 labels.

Two people on the seven-course menu with the wine pairing spend €790 before water and coffee. On the nine courses with pairing, €870. The à la carte route (two dishes and a dessert, €190) with a bottle from the list is the way to keep the bill nearer €500 for two.

For comparison, Veritas, one star, a few doors along the same road, runs tasting menus from €80 to €170 and a €55 Saturday lunch. Palazzo Petrucci in Posillipo, which lost its star in the 2025 guide, charges €100 to €150.

Book through the request form on George's site or by phone. Ask about a table facing the bay when you book; in spring and summer an early arrival gives you the view in daylight. Dress is smart casual. The kitchen can adapt for gluten or lactose intolerance only, and cannot serve vegan diners.

The hotel sits on Corso Vittorio Emanuele, the panoramic road above Chiaia. If you are staying there, dinner is a lift ride away.