Decked out in model boats and local artwork, casual, affable Capo Blu serves up antipasti worthy of a fine-dining menu. The multicourse assaggio di antipasti (antipasto tastings) is a veritable meal, its ever-changing repertoire including anything from white polenta paired with sea snails and papacelle (Neapolitan peppers) salsa, to sfogliatina made with buffalo ricotta, orange-marinated anchovies, artichoke and mint.
Try to leave room for dessert, whose seasonal options might include cheesecake with mandarin sauce made with fruit from the garden.
Book ahead and request a table in the mosaic-graced sala intima (intimate dining room) or, in the summer, on the terrazzino (small outdoor terrace).