Located within the Hotel ROMEO Napoli, the Alain Ducasse Napoli Restaurant is a place where the fusion of local specialities inspires an elegant, refined and daring cuisine, celebrating the culture and gastronomic richness of Campania.  In the heart of the city, the chef, ever passionate about the Mediterranean, draws inspiration from the region’s wonderful ingredients: Paestum artichokes, purple prawns from the island of Ischia, Sorrento lemons and fresh fish from the Tyrrhenian Sea. Working alongside executive chef Alessandro Lucassino, Ducasse pays tribute to these ingredients with a personal and refined vision, where respect for Campania’s traditions meets contemporary haute cuisine. Each ingredient is carefully brought to the fore: brief cooking times preserve the intensity of the flavours, while the preparation methods focus on the essence of the ingredient. French influences blend with an authentic Italian approach, while being guided by the philosophy of naturalness. French culinary techniques refine each detail, paying tribute to the richness of the Campania region with dishes that evoke the sea and the land, the fire of Vesuvius and the wind that dries the ‘piennoli’.