Some dishes tell the story of a city better than a thousand words. In Naples, they are the dishes that accompany Sunday lunches, family occasions and traditions passed down through generations. Familiar flavours that evoke memories and emotions now find a new interpretation in the kitchen of DESCHEVALIERS, the fine dining restaurant at de Bonart Naples, Curio Collection by Hilton.
Here, resident chef Antonio Autiero, working under consultant chef Nino Di Costanzo, whose Danì Maison restaurant on Ischia holds two Michelin stars, creates new dishes that look to Naples’ culinary roots with a contemporary eye. Tradition is not simply reproduced: it becomes a subject for research, through techniques, textures and combinations that bring out the identity of the ingredients.
Born in 1989 in Torre del Greco, Autiero has built his career through significant experiences in fine dining, in Positano, on the Amalfi Coast and in Rome. These include the two-Michelin-starred Enoteca La Torre at Villa Laetitia, before he met Di Costanzo and joined DESCHEVALIERS. This path has allowed him to develop a personal approach to cooking, in which technical discipline, sensitivity and knowledge of the local area coexist naturally.
«I like to think that every dish can stir an emotion, awaken a memory or surprise with an unexpected flavour. The challenge is to find the right balance between what is familiar and what we have yet to discover, without ever losing the pleasure of good food», says Antonio Autiero, resident chef at DESCHEVALIERS.
The menu expresses this philosophy through dishes rooted in the Neapolitan culinary imagination, yet surprising in their form and interpretation. Caramelle di Genovese is one example: one of the most representative sauces of home cooking becomes the centrepiece of an elegant, playful filled pasta, retaining all the depth of its flavour. Alongside it, Ragù Napoletano pays tribute to the ritual of Sunday lunch, while Filetto in Pizzaiola revisits another classic of the tradition through the language of fine dining.
The Mediterranean finds its place in a menu that celebrates seafood and outstanding local ingredients. Lobster with Controne beans brings together the sea and the Campanian hinterland, while risotto with lemons, prawns and courgettes plays on the freshness of citrus and the delicacy of shellfish. Pezzogna all’Acqua Pazza recalls one of the most characteristic preparations of coastal cooking, while turbot with capers, lemon and olives conveys Mediterranean aromas with directness. The menu also includes gnocchi with potatoes, mushrooms, truffle and hazelnuts; Galletto alla Cacciatora, which reinterprets a family recipe through crisp textures, creamy elements and aromatic notes; and suckling pig with apples, spinach and mustard, an expression of cooking that moves between familiar references and new inspirations.
The new creations also include Tradizione Napoletana, a journey through the flavours of Neapolitan cooking, reinterpreted with a contemporary sensibility. Stuffed pepper, potato crocchè, an icon of Neapolitan street food, a modern version of sartù di riso and the essential escarole pie evoke a tradition of gestures, memory and conviviality. An aubergine meatball completes the journey, with the freshness of lime and the aromatic notes of mint adding an unexpected accent. It is a culinary story that preserves the identity of Neapolitan cuisine while renewing its flavours in a refined, contemporary form.
It is above all at the end of the meal that memory takes centre stage in an original culinary story. With Napul’ È, a sharing dessert designed for at least two people, Autiero reinterprets one of the most cherished rituals of a Neapolitan Sunday: the guantiera, a tray of pastries brought to the table at the end of lunch so that everyone can choose a favourite. At DESCHEVALIERS, this simple gesture, so deeply tied to local identity, becomes a contemporary experience while preserving the pleasure of sharing.
The dessert selection also includes pastiera, a symbol of Neapolitan pastry-making; Viche e Vicarielle, a tribute to the city’s alleyways; and Bufala, a dessert featuring unexpected combinations of fruit, caviar and chocolate.
To guide guests through Autiero’s cooking, the restaurant also offers two tasting menus: «Vedi Napoli e poi…», a four-course journey through some of the most representative flavours of the tradition, and «Allegria…moci», a six-course experience offering a more extensive exploration of the menu.
The experience is completed by attentive yet never stiff service and a wine list that combines major Italian and international labels with a selection of lesser-known producers and regions, with particular attention to outstanding wines from Campania.
DESCHEVALIERS also hosts «Cene Stellari», a series of collaborative dinners in which Nino Di Costanzo and Antonio Autiero welcome Michelin-starred chefs, bringing different talents, experiences and visions together in original menus. The event scheduled for Wednesday 11 November 2026 features Alessandro Tormolino, chef at Sensi in Amalfi, as guest for an evening bringing together contemporary interpretations of Campanian cuisine, creative sensibilities and an appreciation of the region.
The DESCHEVALIERS offering forms part of the wider culinary experience at de Bonart Naples, which also opens its terraces to non-resident guests during the day, from breakfast overlooking the Gulf to Saturday Brunch, with food, drinks and music.
From the convivial atmosphere of the rooftop to the more intimate experience of fine dining, de Bonart Naples invites guests to discover Naples through its cuisine, in an ongoing dialogue between hospitality, the local area and culinary culture.
Information and reservations
concierge@debonartnaples.com
+39 081 0902 000 / +39 333 572 0227
Sources and images: Photo credits: Alessandra Farinelli (turbot and Napul’ È dessert); de Bonart Naples (kitchen brigade, Galletto alla Cacciatora, Tradizione Napoletana and terrace). Press materials supplied by Teresa Caniato for de Bonart Naples. All image rights are reserved to their respective rights holders.
