The gala dinners at Ristorante Da Tonino offer a unique opportunity to immerse oneself in extraordinary culinary experiences, highlighting the rediscovery of traditional flavors in a new and engaging way. This edition is titled “Among the Stars of Dentecala”: Chef Salvatore Aprea opens the doors of his restaurant to Michelin-starred chefs for a series of events from April to October, where culinary excellence meets impeccable atmosphere and a stunning location. The dinners are part of the That’s Amore Capri festival, of which Chef Salvatore Aprea is a founding member.


The culinary series began on April 12th with a four-hands dinner alongside Chef Chris Oberhammer from the Michelin-starred Tilia restaurant, an elegant establishment designed by Oberhammer as a place to find the natural food of the Dolomites. Together with Salvatore Aprea, they managed to merge two geographically distant cuisines, creating a four-hands dinner that delighted the palates of the attendees. On May 7th, it was the turn of a dinner with Chef Francesco Sposito from the two-star Taverna Estia in Brusciano. Inspiring with his dishes has always been his dream, the mission that has always guided his work; and thanks to this event, he was able to do so on the enchanting Island of Capri.


Two more events await us at Ristorante Da Tonino after the summer. The first, in September, will feature Chef Arnaud Viel, a Michelin-starred chef from the restaurant at La Renaissance hotel. This is the realm of Arnaud Viel, who reached the finals of the 1996 Dessert Championship and won the Lauréat d’Or in 1997 in France. He will come to Capri from France to demonstrate how culinary creativity can be bold without completely disrupting traditions. The series concludes beautifully with another four-hands dinner on October 12th, with Chef Giuseppe Iannotti from the two-star Kresios restaurant in Telese Terme. Technique, research, and explosions of flavor are the hallmarks of this chef’s cuisine; it will be truly interesting to see how it blends with Salvatore Aprea’s style: two innovators, each with their own interpretation of cuisine, coming together… A truly unmissable event.