Lo Scoglio da Tommaso is a world-renowned restaurant in the seaside village of Marina del Cantone on Italy’s Amalfi Coast. Founded in 1958 by the De Simone family, it’s now run by the third generation. Lo Scoglio offers the finest examples of local cuisine with fresh products from the sea and the family farm. The emphasis is always on quality, simplicity, and authenticity.
Guided by the chef Tommaso De Simone, Lo Scoglio represents the family’s commitment to the search for excellence in hospitality. Their passionate connection with the land and sea is at the soul of Lo Scoglio da Tommaso.
Clients of Lucibello staying at Positano’s Hotel Il San Pietro in Positano, along the Amalfi coast, may take a boat to Lo Scoglio for lunch. Lo Scoglio means ‘the boulder on which the restaurant’s dining room is built, providing breath-taking views across the sea. With crystal clear water and unique scenery, Lo Scoglio da Tommaso’s private pebble beach is embedded into the beautiful setting of Marina del Cantone.
THERE'S A FEELING OF AUTHENTICITY AND PRIDE AT LO SCOGLIO, THE GREATEST FAMILY RESTAURANT IN THE WORLD. IF I HAD TO PICK ONE RESTAURANT FOR THE REST OF MY LIFE, IT WOULD BE THIS ONE.
KARL NILSSON, FOUNDER, LUCIBELLO
Antonia and Margherita De Simone greet customers with their warm, smiling faces and friendly nature while running the dining room. The food is simple and unpretentious, as close to land and sea as it gets. And the setting perfectly fits the meal. Every detail has been carefully considered, from the giant stone-walled fish tank and fountain of Poseidon, the god of the sea, to the colourful hand-painted ceramic plates and giant fish on the tables.
Dishes include fork-tender octopus, bracingly bitter escarole sweetened with raisins, baby eggplant swaddling still-warm mozzarella and spaghetti with yellow tomatoes and garlic. In addition to the typical local cuisine such as a simple sauté of clams, mussels au gratin, and the famous Caprese salad, made with tomato, mozzarella and basil, Lo Scoglio offers a selection of raw fish and seafood preparations including tuna tartar, shrimp with citrus fruit, and delectable sea urchins, simply served over crushed ice.
The fruits and vegetables served at Lo Scoglio are planted, tended, and harvested by Peppino De Simone at the family’s farms on the peninsula. Farmer Peppino’s terrain is spread over the sprawling hills of Massa Lubrense, from the highlands almost down to the sea. He keeps the most in-demand produce fully stocked in his restaurant at all times by continuously rotating the crops on the plains throughout each season.
THE SIMPLE SPAGHETTI WITH ZUCCHINI, LINGUINE AND ZUPPA DI PESCE ARE LIKELY CONTENDERS FOR THE BEST MEAL OF YOUR LIFE. DON'T MISS THE VERDURE MISTE, A COPPER PAN OF COOKED VEGETABLES FROM THE FAMILY'S FARM.
THE WALL STREET JOURNAL