Capri is my island and my whole life, and that includes the kitchen. Nature and style are perfectly balanced here, and that’s just what I look for in my cooking: respect for the ingredients, clean flavours, flawless presentation. From pasta and potatoes with blue lobster and smoked provola cheese from the Lattari mountains to sliced red tuna with citrus fruit sauce and maritata endive. Why did we call it “Monzù”? Because the chefs to aristocratic Neapolitan families were once given the French title “Monsieur”. And because the language of Naples reinvents everything, even when it comes to cooking.
Luigi Lionetti – Executive Chef