In addition to learning from master chefs in his trade, Chef Lionetti’s cuisine honors the secrets of elderly island ladies and the backcountry bistros that pride themselves on preparing the best local specialties. His research builds on the ancient flavors typical of Capri and uses only the highest quality raw materials to bring to life a cuisine that captivates guests with vibrant flavors and stylish presentation.
This unique take on classic cuisine offers an exciting journey through the culinary history of the chef’s native island, always with an eye turned toward the future: at Le Monzù, eggplant parmesan is made the old-fashioned way – no new-fangled pies or soufflés here – and his “baba della nonna” is just like grandma used to bake, dough made from scratch with almost fanatical dedication to the rising process and served with Chantilly cream and wild strawberries. That said, Lionetti is always searching for innovative solutions that cleverly combine new ingredients or flavors. He relies on the produce of local farms, cultivated almost exclusively on the island or in nearby Campania, whether it’s fresh-of-the-hook fish, mozzarella and cacciotta cheese, eggplants and other vegetables, aromatic herbs.