🦑 Quattro Passi

Nerano, Italy

Fabrizio Mellino · Mediterranean, Contemporary

A three-generation family house above the bay at Nerano, where Fabrizio Mellino cooks Campanian seafood with light, precise contemporary technique — witness the squid flower with scampi tartare and caviar. It is hard to reach and hard to book, and worth the trip.

About €300–500 per person, drinks extra

Smart casual

Booking

The restaurant handles its own bookings, so you contact it directly; for summer weekends plan two to three months ahead, or more.

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Good to know

• Tables are genuinely hard to get: aim for two to three months out, and earlier for summer weekends on the Amalfi Coast.
• The drive from Sorrento is roughly 18 km of narrow coastal road, so a taxi or private transfer is easiest; a lunch booking avoids the late return trip.