The story
Ristorante La Chiaiolella sits right on Procida’s Marina Chiaiolella, a straightforward seafood spot that earns its strong reputation through quality and honest pricing. Creator Where The Foodies Go highlighted the restaurant’s excellent seafood and the island’s famous rabbit, specifically noting the value for the quality.
The kitchen turns out well-prepared dishes that honor both land and sea without pretension. Standouts included Polpo Rosticciata, Carpaccio di Palamita con Frutti Rossi e Riso Venere, and Spaghetti con le Cozze, Menta e Limone, alongside a rich Pacchero alla Genovese di Polpo con Provolone del Monaco and the classic Coniglio alla Procidana. Fair prices, solid cooking, and a setting that feels genuinely local.
Synthesised by AI from every creator’s review. First reviewed 2022.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
The charred, tender Polpo rosticciata earns unanimous praise as the standout dish. Overall, reviewers describe the food as rustic, soulful, and deeply satisfying.
“A grilled octopus with a show — exquisite, cooked to perfection, soft inside and beautifully crunchy outside. There's a bit of spice, but very delicate.”
What creators say
1 creator has covered Ristorante La Chiaiolella. Most active: Where The Foodies Go
- Where The Foodies GoLoved
Una giornata a Procida, la Capitale Italiana della Cultura 2022 - Viaggio in Campania - Ep.2 · @ 6:00
A restaurant serving excellent seafood and the famous Procida rabbit, with fair prices for the quality.
Dishes mentioned
Polpo Rosticciata
A grilled octopus with a show — exquisite, cooked to perfection, soft inside and beautifully crunchy outside. There's a bit of spice, but very delicate.
Carpaccio di Palamita con Frutti Rossi e Riso Venere
A carpaccio of palamita with red fruits and Venus rice chips — I'll set it aside for a moment because with this lemon oil I see it dressing it. It's really good, I really like these things with lemon oil.
Spaghetti con le Cozze, Menta e Limone
Spaghetti with mussels, mint and lemon — tender, the episode is dedicated to mint and lemon, so fragrant.
Pacchero alla Genovese di Polpo con Provolone del Monaco
Paccheri with octopus genovese and Provolone del Monaco — the octopus is hidden but the flavour is exceptional, it goes perfectly with the Provolone del Monaco, and the pasta is cooked well.
Coniglio alla Procidana
This is practically a coniglio all'ischitana with some different spices — always cherry tomatoes, at Ischia they use rosemary, here maybe something else. The cooking is perfect, the meat should fall apart like porchetta. The strong flavour of the rabbit is done very well. I challenge all chefs to a blind rabbit competition.
