We are in the precious hamlet of Santa Croce, between Camaldoli and Chiaiano, taking a moment of rest in search of refuge from the frenetic rhythm of the city of Naples.
At Tavernetta Colauri, among tuff brick walls, exposed wooden beams, and the echo of an agricultural past blended with a contemporary style, time seems to slow down.
This is a restaurant where hospitality begins even before the first dish arrives: from the very entrance and the rustic-yet-elegant embrace of the décor, it is clear that you are about to experience something special.
We met Salvatore Esposito and Rosario Morra, who tell us about the origins of Tavernetta Colauri. Founded in 2007 by the two cousins, the restaurant was born from the desire to transform a family tradition, rooted in their grandmother’s masseria on the hills overlooking the village, once a fiefdom of the noble Colauri family, into a concrete project dedicated to cuisine and hospitality.
The name itself pays tribute to these roots: “Colauri” evokes the history of a village rich in memory, community, and a deep bond with the land. Tavernetta Colauri is not just a restaurant, but an act of love toward territory, an honest cuisine, and a family story passed down through generations.
We settle into an environment that immediately feels like home. Tuff bricks, exposed beams, antique farming tools hanging on the walls, and warm lighting enveloping the dining room: every element contributes to an atmosphere that is welcoming, intimate, and authentic.
Here, eating means slowing down, breathing, and savoring each bite with care. The butcher’s shop, the dry-aging room, the selection of wines and artisanal cured meats—everything speaks of attention, passion, and respect for raw ingredients and for those seated at the table.
Tavernetta Colauri builds its cuisine on three pillars: seasonality, territory, and quality.
The meats, sourced from certified breeders, are selected with rigor and often dry-aged for at least 80 days in a dedicated room, ensuring flavor, tenderness, and authenticity.
At the same time, the kitchen does not shy away from creativity: reimagined Neapolitan recipes, original pairings, and refined presentations come together to offer an experience that blends tradition with contemporary taste.
Our gastronomic journey opens with Campanian buffalo stracciata served with farmhouse-style crumble, a meeting of freshness and rustic character, where the creaminess of the buffalo cheese meets the crunch of the crumble.
The journey continues with a great Southern classic, reinterpreted with bold ingredients: pasta and potatoes with Agerola provola and prized black truffle. A dish born from simplicity, enriched with smoky notes and intense aromas.
The chapter dedicated to main courses brings center stage ingredients of strong personality. Seventy-day dry-aged Galician beef picanha and an 80-day dry-aged Angus steak celebrate the art of aging as a means to enhance flavor and texture, offering meats with deep, structured aromatic profiles.
Alongside these, a tribute to tradition: the Neapolitan braciola, a dish that instantly evokes Sunday family tables, slow cooking, and familiar aromas.
The wine cellar is one of Tavernetta Colauri’s greatest prides: hundreds of labels, ranging from renowned wineries to carefully selected small producers, offer a wide array of choices capable of pairing harmoniously with every dish.
Even the choice of water at the table reflects the restaurant’s identity. At Tavernetta Colauri, San Benedetto Millennium Water is served in its elegant, understated glass bottle. Its refined design blends seamlessly with the restaurant’s rustic-chic style, providing the perfect accompaniment to the intense, authentic flavors of the cuisine.
Tavernetta Colauri is not just a restaurant: it is an experience that brings together history, territory, and hospitality. This is a place that loves its roots and generously shares them in every dish, every glass, and every gesture.
Tavernetta Colauri, Napoli
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