The Maxi restaurant at Capo La Gala in Vico Equense has regained the Michelin star it had previously lost. According to Il Mattino, the reversal is uncommon in Michelin terms.
The star marks a first for chef Emmanuel Scotti, who was born in Ischia and leads the Maxi kitchen. According to Luciano Pignataro, the recovery came with Scotti in charge rather than through the arrival of an already-starred chef.
Maxi operates inside the seaside Capo La Gala hotel. The Michelin Guide describes it as a seaside gourmet restaurant whose cooking modernizes local recipes and ingredients.
The cuisine is Mediterranean, based on local ingredients and recipes. According to Luciano Pignataro, guests can choose between sea, traditional, free-choice and vegetarian menus.
Scotti returned from Barcelona to take up the role. His formation includes work in Spain with Paolo Casagrande and experience connected to Gaetano Trovato's Arnolfo, according to Food and Wine Italia and Il Mattino.
His cooking combines Mediterranean ingredients and local supply chains with international influences. According to Food and Wine Italia, the menu draws on Campanian memories alongside Japanese- and Spanish-influenced techniques, with the brigade participating actively in menu creation.
Scotti has credited the ownership's continued commitment and cooperation with a producer in the Montechiaro area, according to Il Mattino. Luciano Pignataro presents the result as a story of ownership continuity, local sourcing and renewed kitchen leadership.
The dining room is led by Giulia Tavolaro, a central figure in the restaurant's service. She was recognized with a Michelin Service Award.
