On June 15th, a new chapter in haute cuisine will unfold in the heart of Naples: Hotel de Bonart Naples, part of the Curio Collection by Hilton and the Caracciolo Hospitality Group, will inaugurate DESCHEVALIERS, a gourmet restaurant curated by Chef Nino Di Costanzo.
This project combines art, culture, local flavors, and innovation for a genuine culinary experience by Chef Nino Di Costanzo. Born in Ischia in 1972, he developed a passion for cooking early on and refined his skills through apprenticeships with notable chefs. He earned two MICHELIN Stars at "Il Mosaico" and opened "Danì Maison" in 2016 at his family home, receiving multiple accolades, including two MICHELIN Stars and joining "Les Grandes Tables du Monde" in 2019.
.jpg) |
| Chef Nino Di Costanzo |
Aligned with the philosophy of the Curio Collection by Hilton and Caracciolo Hospitality Group—each hotel’s unique identity is celebrated while promoting engaging travel experiences—DESCHEVALIERS aims to be more than just a restaurant. It aspires to be a space where gastronomy transforms into storytelling, exploration, and emotion. As a vital aspect of Hotel de Bonart Naples’s cultural hospitality vision, the restaurant embodies the Group's mission to create environments where taste, art, and local culture harmoniously intertwine, offering guests genuine experiences.
The name DESCHEVALIERS draws inspiration from Sergio Fermariello's "Totem" artwork in the hotel lobby, evoking knights as symbols of exploration. Fermariello also designed the restaurant's logo, featuring a knight figure that aligns with the hotel’s identity of strength and discovery.
Chef Nino Di Costanzo’s culinary vision is deeply rooted in the warmth of family memories and the richness of Campanian tradition. At DESCHEVALIERS, he transforms these elements into a refined and contemporary gastronomic expression, where memory translates into flavor, and each dish tells a story.
Assisting him at the helm of the kitchen is Resident Chef Antonio Autiero, a celebrated figure in starred restaurants throughout Rome and the Amalfi Coast. With diligence, passion, and creativity, Autiero elegantly and precisely interprets Chef Di Costanzo’s vision.
 |
| Chef Antonio Autiero |
DESCHEVALIERS offers a cuisine that is grounded in Campania while embracing a contemporary global perspective. The menu features tasting menus and à la carte options designed for those eager to explore, savor, and be surprised.
 |
| Insalata di mare |
- Starters include:
- “Shrimp, chopped, crispy shell, rhubarb”: a blend of shrimp sweetness with the vegetal notes of rhubarb and the crunch of the shell.
- “Rabbit, parsnip, green apple, snow peas”: a textural interplay of sweetness and acidity.
- “In verde, seasonal vegetables raw, cooked, and marinated”: highlighting the essence of fresh produce.
- “Insalata di mare, fish, crustaceans, mollusks”: celebrating the Mediterranean’s rich flavors.
- “Uovo e Uova”: a contemporary homage to the symbol of life.
- First courses reflect tradition through haute cuisine:
- “Fusilloni, sea urchins, parsley, pine nuts”: a dive into sea flavors with herbal and toasted notes.
- “Risotto, lemons, shrimp, courgettes”: balancing freshness with marine intensity.
- “Gnocchi, potatoes, seasonal vegetables, ricotta di fuscella”: elegant comfort food.
- “Ravioli, courgettes, mint, provolone del monaco”: delicate yet bold in taste.
- “Napoletano ragù...not cooked”: a modern reinterpretation of a classic.
- Among the second courses:
- “Turbot, cucumber, celery, aromatic herbs”: a simple yet fragrant dish.
- “Pork, apples, spinach, mustard”: a harmonious balance of sweet, bitter, and spicy.
- “Angler, quinoa, pink pepper”: light yet intriguing.
- “Filetto in pizzaiola”: a refined take on a Neapolitan classic.
- “Lamb, crusco pepper, raspberry, misticanza”: an intense and sophisticated choice for those who favor bold flavors.
- Desserts offer a graceful conclusion:
- The iconic “Pastiera” is paired with creations like “Napul'è,” a sweet tribute to the city, “Chocolate and dried fruit,” a delightful combination, “Dolce formaggi,” bridging sweet and savory, and “Frutte e creme ghiacciole,” a refreshing finale.
For those who wish to let the Chef guide their experience, DESCHEVALIERS provides two tasting menus, designed for the entire table:
- “Vedi Napoli e poi...” - a gastronomic journey between land and sea that highlights classic dishes with a creative twist.
- “Allegria...moci” - a more extensive and structured experience, complemented by a carefully curated selection of wine pairings.
Meats are sourced from local suppliers like Martini Carni, Quercete, and HQF, ensuring traceability and quality. Cheeses come from Caseificio Costanzo, while vegetables are sourced from small organic farms in Caiazzo. Fish and seafood are obtained from sustainable fishing companies like Eurofish, Caviale Kaviari, and Gerli. Every selection emphasizes a commitment to local territory, biodiversity, and quality.
“In a high-end hotel like de Bonart Naples, the cuisine must not merely complement the experience but should be an integral part of it. With DESCHEVALIERS, we aim to offer our guests—both Italian and international—an unforgettable gastronomic journey that tells the story of Naples through the excellence of its flavors, reinterpreted with elegance and a contemporary perspective,” says Costanzo Jannotti Pecci, CEO of the group.
DESCHEVALIERS officially opens on June 15th and is also welcoming external guests.
Opening days and hours:
The restaurant is closed on Tuesdays and Wednesdays.
It is open from Thursday to Monday with evening service, from 7:30 pm to 10:30 pm
For reservations:
reservations@deschevaliersrestaurant.com
.jpeg)
