Those who imagine they are in just another fish restaurant, according to the equation island means seafood, are sure to change their mind. “Pane & Champagne”, in fact, focuses on something very different and from the sea takes only oysters and red shrimps, along with little else. While it draws strong inspiration from the land with a roundup of top-quality cheeses, cold cuts and meat. Its concept food is particularly fine and absolutely different from other options available on Capri. Hence, decisive flavours for a cuisine that knows how to range from classic to gourmet but also traditional dishes revisited in an absolutely innovative way. In this context, worth highlighting is one of the innovations introduced into the Capri restaurant-bistro which characterizes the way certain dishes are prepared.

This is the case of grilled meats and vegetables cooked to perfection in the Josper closed oven-grill. A Spanish machine which, thanks to the combination of the two functions, is able to work at high temperatures, giving the food a special touch, smoking it and roasting it at the same time according to the aroma of the wood used. A cooking philosophy completely different from more usual methods, able to obtain unique results, enhancing the flavours and quality of the produce with constantly on-the-spot preparations, without any manipulation of the raw material which is extraordinarily enhanced both by the à-la-carte and the fixed menus.