Da Vincenzo Ristorante
Tucked into Viale Pasitea, the main switchback road that threads through town, Da Vincenzo has been feeding Positano since 1958 — long enough to have outlasted every trend and short enough that the third generation still cooks the recipes. Order anything with the house-made pasta and you will understand why regulars book a table before they book their hotel room.
What to Order
Start with the frittura di paranza — a lightly battered mix of tiny local fish, calamari rings, and gamberi, served in a paper cone with a wedge of Amalfi lemon. It arrives at the table still crackling and disappears in minutes.
For a primo, the scialatielli ai frutti di mare is the dish Da Vincenzo is known for: thick, slightly chewy fresh pasta — a shape born on this coast in the 1970s — tossed with clams, mussels, and cherry tomatoes in a broth that is half sea, half garden. Finish with a house-made delizia al limone, the Amalfi Coast's signature dome-shaped lemon cream cake.
Atmosphere and Booking
The dining room is unpretentious — white tablecloths, framed family photos, a blackboard of daily specials — and the terrace tables fill up fast in summer. The owners, Marcello and his family, have a reputation for genuine warmth rather than tourist-trade efficiency; conversations about the food are welcomed, not rushed.
Reservations are strongly advised from May through October. The restaurant also runs a small deli counter at the front where you can buy house-made limoncello, preserved anchovies, and dried scialatielli to take home.
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