On this beautiful day on the Gulf of Pozzuoli, we were enchanted by Pozzuoli: a tangle of picturesque streets, salty scents and breathtaking views that tell of the timeless charm of this town.
From here, our journey towards today's culinary destination begins: the Baia Marinella restaurant, a true gem overlooking the coast, where authentic flavours meet an atmosphere that conquers the senses.
As soon as we cross the threshold, we are greeted by the warm sunlight gently reflecting off the crest of the waves, embracing a modern ambience with attention to every detail. The atmosphere blends harmoniously with the surrounding natural beauty, creating a perfect balance of elegance and breathtaking scenery.
Welcoming us is Martina Migliorato, who runs the restaurant together with her sister Roberta, her father Roberto and her mother Marinella. She tells us about the origins of this project of the heart: a dream cultivated by her father with passion and sacrifice, which came to life 13 years ago with the opening of Baia Marinella. A goal achieved after a long career, and one that he continues to pass on to his daughters today, with the same dedication and love for hospitality.
Inspired by this story of determination and resilience, we enjoy the view and begin our gastronomic journey in front of one of the most beautiful views in Italy.
We start with the potato and prawn pasta, a homage to the Mediterranean tradition, revisited in a contemporary key. Tubetti pasta, sourced from a trusted pasta factory, is combined with a creamy potato, raw prawns and smoked provola cheese, enhanced by a delicate sauce and fragrant bread. A dish that transforms the humility of the origins into a refined experience, balancing classic and modern flavours.
We continue with a creative interpretation of the classic raviolo caprese, prepared with an eggless pastry made of flour and water. In this version, the filling accommodates the delicacy of the angler fish, while the cheese, the dish's signature element, is on the outside, accompanied by a crunchy salty crust. A surprising mix combining innovation and authentic flavours.
We then embrace the flavours of the season with octopus, pumpkin and ‘nduja. A dish where the octopus, slowly braised with Aglianico for hours, is incredibly tender and goes perfectly with a velvety cream. The toasted pumpkin seeds add crunch, while the sweetness of the octopus and pumpkin meet beautifully with the spiciness of the Calabrian ‘nduja.
Finally, a great classic of traditional cuisine, lobster Catalan style.
The blue lobster is delicately flaked and laid on a bed of seasonal vegetables such as onions, potatoes, carrots, celery and tomatoes, recalling the typical flavours. In addition, the dish is enriched with a finish of bourblanc, a French vinegar and butter sauce, which enhances the sweetness of the lobster and gives a unique depth to the dish.
Baia Marinella's wine list is managed by Martina herself. A third-level FISAR-certified sommelier, she takes care of the wines with constant commitment and thorough research.
With more than 200 selected labels, the proposal encompasses a wide range: from whites to reds and bubbles. The journey begins with the indigenous wines of the Campi Flegrei, and then extends through Italian, European and world excellence.
For the water, Baia Marinella selected San Benedetto Millennium Water, known for its unique purity thanks to a thousand-year-old aquifer and a nitrate content of 0.0001%. Its lightness accompanies the flavours of dishes, while the glass format lends a touch of refined elegance to the mise en place. This choice stems from the constant search for excellence, to offer guests something unique and special, in line with the restaurant's exclusive identity.
We conclude this wonderful experience at Baia Marinella with a dinner that celebrates flavours and culinary creativity, admiring the sun dipping into the waters of the Gulf of Pozzuoli, taking with us the memory of an unforgettable gastronomic journey, capable of engaging all the senses.
Ristorante Baia Marinella, Pozzuoli (NA)
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