Trattoria Da Ettore — Restaurant in Naples

This place is 'it'

It is literally 'it'

A recommendation sent me here and I couldn't be more thankful for the experience. This is a true trattoria, deserving of a star for it's unpretentious yet professional serving of simple delicious Napolitano staples. There is no written menu, instead a member of the small team (no more than three) talks you through the primi, secondi and dolci. Dishes are offered in distinct courses, the next set of delights saved until the preceding plates have been cleared. Spaghetti and clams -that Neapolitan classic- is beyond reproach. Perfectly al dente strands of spaghetti come unctuously dressed with no more than the bivalves natural liquor, a scattering of flat leaf and a slug of good olive oil, subtly punctuated by a clove of garlic. This is Perfection. Secondi are no less impressive. Baby Octopuses simmered in a highly spiced tomato sauce are yielding yet toothsome. A whole perfectly prepared squid is grilled and dressed simply with the beguiling sweetness of Amalfi lemon and more of that great olive oil. Beef, simmered to sticky glory with fresh tomatoes and wine, is plated without ceremony, but is a worthy contender for dish of the night. A contorni of escarole and capers left me breathless, the most simple of ingredients here becomes a religious experience. Dessert manages to defy already lofty expectations. Thickly sliced Baba, heady with rum and spiced syrup sent us light of foot into the waiting midnight streets. Most importantly the service here is kind, attentive and efficient. Don't miss the opportunity to taste the best that Napoli has to offer. A...

A brilliant demonstration of a simple napolitanian cuisine. Ingredients are well chosen and cooked. The pasta is on the sword edge of the al dente cooking. The octopus keeps it's nice chewyness. The friarelli remains tasty green and bitter subtle. We came for two dinners on the row and we particularly have appreciated as primi; pasta dal genovese, gnocchi al la suka, spaghetti al le vongole. As secondi pulpete al ragu, slate di polpo, scaloppini al limone, calamari al la grilla. The vino del la casa rosso is well balanced. For the sweets we loved the baba and appreciated the tiramissu. 8 tables of 4 people and only two persons for cooking and serving. No time for breack but always available to explain the details of a cooking or history of an iconic napolitanian dish. We strongly...

Excellent small and cosy restaurant with great food. Don’t be put off by the lack of a menu - the staff can speak better English than your Italian and it’s certainly worth the “risk”.

First dish we took gnocchi with tomato sauce. Very good. In fact the only “disappointment” was that it was not as over-the-top crazy good as the spaghetti alla vongole - arguably the best I’ve ever tasted.

Shared a second dish of octopus. Now as someone who grew up in California and Connecticut, octopus never really crossed my lips until adulthood. This version of small pieces in olive oil, rock salt with lemon was excellent and has made me a convert.

All in all, a little gem of a restaurant that I certainly recommend and will make as point to visit next time...