No visit on the coast of Capri would ever be complete if you were not to stop by the iconic and majestic Faraglioni Rocks, home of the endangered blue lizard, rising out of the sea. I’ve been gallivanting around Capri for a few days now and without a shadow of doubt, the best spot to view these icons would have to be at the Hotel Punta Tragara. Breathtaking at every angle, the hotel also features the most romantic restaurant, Monzù, which frames these rocks perfectly, elevating the mood further in an already ultra-pleasurable atmosphere.
The I Faraglioni peeking from the distance certainly makes for a heart-stopping sight and Monzù takes advantage of this by flawlessly creating an exquisite ambiance of stunning, casual elegance.
Arriving at dusk definitely has its perks as the sunset illuminated moreover the warm, peach hues of the interior of Monzù.
My husband and I arrived a bit early before our reservation at Monzù so we decided to enjoy some pool-side appetizers and refreshments. We had wine served with a side of ricotta cheese garnished in salmon egg tarts and potato croquette. It was delicious and refreshing. The croquettes are, in truth, quite heavy for an appetizer dish and we found ourselves hoping we have some space for our actual dinner. We relaxed for about 45 minutes which was not inconvenient as it was absolutely a dream to relax on the lounge chairs while enjoying the sun setting in Capri.
We were seated towards the edge of the restaurant with a view of the Faraglioni Rocks and the beautiful grand Mediterranean Sea. Once seated, the server presented us a menu of mineralized water ranging from minimal, medium to high. Already, this restaurant was going above and beyond my expectations. How many restaurants out there have a specific menu for water? We also looked at the carte du jour for the evening and there were certainly a lot to choose from. While we were considering what to order, our waitress, Sabrina, came by to give us each a blanket and a moist towelette of mosquito repellant. How considerate! The restaurant environment was so whimsical with a modern open air feel and the sound of the ocean waves resounding in the background.
Due to the wide choices, we decided upon having the 5-course and 7-course dinners which were known to be traditional food from the Capri and Campagna regions prepared by Chef Luigi Lionetti. This was a recommended selection by Mr. Enrico Moschella, Monzù’s welcoming and knowledgeable restaurant supervisor. Once we ordered, it did not take long until the food started to roll out one by one. The service was spectacular as we never had the opportunity to ask for anything that ran out.
The first thing that came out were the traditional white mixed, cereal, focaccia breads with mozzarella served with the Lorenzo # 1 olive oil. According to Enrico who is Sicilian, it is one of the very best olive oils from Sicily. The numbers on it, apparently, designate its thickness, as Enrico graciously explained to us. The Lorenzo # 1 would be a heavy type of olive oil and would be most complimentary with meat. Lorenzo # 2 and # 3 evolves into a much lighter type of oil, which are spiced with rosemary and lemon thyme. When we dipped the breads into the olive oil, we understood why it’s known to be the best. We also looked up the product on amazon and it has stellar reviews.
We were welcomed with the canella prawns, a sample portion. It was a good taster and it got us looking forward to the next succeeding items.
The first dish from our set menu was the sea bass tartare with tomatoes gazpacho. It was very soft, tender, semi-sweet, and had a gentle texture. This was a refreshing dish, perfect after a long day of walking under the sun. The tomatoes served with the tartare were very delicious and saucy.
Next, we had the marinated and seared monkfish with smoked aubergines and vanilla. It was quite a fun-looking dish decked with the patterns and waves. It was flavorful as it was decorative. The flavors went very well with the monkfish. The monkfish was soft yet cooked fully in a way where its texture feels full. When we bit into the monkfish, it felt like biting into a piece of prime steak. It had a profound taste. Clearly, the fish in the area are well fed!
Moving along, we had the mixed pasta with potatoes, lobster and smoked mozzarella. It came in as a sultry, covered pot. The waiters opened our dishes in unison and the wonderful scent of the dish flurried into our noses. What a wonderful lobster and mozzarella scent! The lobster was very thick and flavorful and it definitely stood out. The mixed pasta had an interesting twist as we enjoyed the different textures and types of pasta provided.
The mixed pasta was followed with the Ravioli with aubergines in “parmigiana” style. The tomato sauce used was very delicious. It was a little sweet while still having the natural tomato zest. The textures and flavors were balanced and full of character.
Our last seafood dish was the local snapper with prickly lettuce and red garlic. The snapper was wonderfully grilled as it was a bit crispy on top while the white meat remained soft and tender. The skin gave a bit of a salty flavor which was a welcome addition to the accompanying white sauce.
Enrico came by and served us a small passion fruit sorbet palate cleanser and explained that we will be transitioning to the meat dishes momentarily. Impeccable service resonates here from the beginning until the end, I must say.
The first meat dish was the black suckling pig with sweet green peppers and annurca apple native to Southern Italy. This was a very rich dish. The pig fat and texture is most certainly evident. My husband was quickly satisfied with this dish and I can’t believe he actually said that he was actually glad that it was a few bites worth of utmost pork luxuriance. The portion was perfect as to fully enjoy this memorable dish.
The second meat dish was the Laticauda lamb with Jerusalem artichokes and red onions chutney. Like the black suckling pig, the lamb also had a lavish flavor. The texture was soft and the ingredients on the side provided a good twist to the lamb. I decided to eat one piece of garnish with each bite. It was precisely cooked and exquisite to taste. The two meat dishes were so incredibly delicious.
For dessert we enjoyed quite a variety. The first we had was the lemon variation featuring three layers of different cakes with lemon. The top was panna cotta, the middle featured a creamy texture, and the bottom highlighted a biscuit. All three together, combined with the freshest of fruits included, provided a wonderful blend. The strong lemon tart, a traditional flavor in Capri, combined with the composition of each layer concludes to a wonderful lemon-y experience.
The second dessert was the pasta frolla served with splendid cherries, biscuits and cream. This was a simple, sweet and joyful dessert that emphasized a fantastic tarty touch from the fresh cherries.
Lastly, we had the traditional Italian tiramisu done in their own, authentic style as it was put together live in front of us. It first came in as a decadent cake and was poured lusciously with coffee, cream, chocolate, crunchy bits, amaretto, and an over and above affluence of coffee. This is by far one of the most delicious Italian tiramisu we’ve ever had. Monzù’s tiramisu was exceptionally creamy and cake-y at the same time. They did such an extraordinary task of making something so traditional to something so notably brilliant. This is certainly the most innovative tiramisu I’ve had in Capri.
To culminate our amazing five-star dinner encounter at Monzù, I had a traditional Italian cappuccino with an array of sugar alternatives ranging from white, muscovado, and golden sugar from Africa. Monzù’s attention to detail is truly immaculate.
With the authentic and creative flavors created by Chef Luigi Lionetti, Monzù’s cooking was top notch and the service was unblemished as the staff, waiter and Monzù’s manager, Enrico, were all so charismatic and fun to talk to.
Monzù is a destination in itself with its sweeping views of the Mediterranean coast. The real highlight though is its great appreciation to the wonderful cuisine of the Campagna region that they execute so supremely with gusto and zest.
Thanks to Monzù | Via Tragara, 57, 80073 Capri NA, Italy | +39 081 837 0844