Il Capriccio

The space: Il Capriccio

Imagine sitting in the middle of the sea, with your eyes closed and your mind free from any worries. The sea breeze gently caresses your skin and your gaze is fixed on the horizon, while fishermen return with their fresh catch of fish that goes straight from the dock to the kitchen. This is the dream that comes true at Il Capriccio, a seafood restaurant located right on the waves.

Chef Leonardo Vescera's menu offers a wide selection of raw and cooked appetizers, first and second courses, all prepared with traditional flavors and a touch of innovation and creativity. Each dish offers you the opportunity to taste life in small bites, like a delicious aperitif based on dishes specially created by Chef Vescera. You can enjoy these appetizers on the edge of the Vieste harbor dock, accompanied by your favorite drink or a label from their cellar.

If you are looking for a special place to celebrate an important moment, Il Capriccio with its spacious dining room and terrace on the sea is the perfect place. Together with event creator and coordinator Barbara Corso, the restaurant will take care of every detail to make your event an unforgettable experience and turn your dreams and desires into a tangible reality.

The Chef: Leonardo Vescera

Since he was a child, when he was asked the classic question "what do you want to be when you grow up?", while others answered astronaut, engineer, or footballer, he was already certain of his path: he would become a chef. He imagined that this profession would allow him to travel the world, discovering new flavors and cultures, and so it was.

He has traveled in Italy, Europe, and all over the world, learning from every experience and gaining knowledge that has helped him build his idea of cooking. During his time at Klum in St. Moritz, he understood the importance of discipline, technique, and attention to the dish. While working at the club of the English Royal Family, he learned precision and rigor. Finally, respect for the raw material was transmitted by Japanese chefs. Curiosity has always fueled his life and in 2013 he obtained the title of Professional Sommelier by completing the third and final level of the Italian Sommelier Association.

Wherever he has worked, he has learned the secrets of the greatest chefs he has collaborated with, from restaurants in Portugal and Switzerland to those in Moscow and the United States, from the Italian Embassy in Paris to Billionaire, to Don Alfonso in Naples, and finally returning to Vieste to fulfill his dream: the restaurant "Il Capriccio."

The culinary experiences he has lived in various parts of the world have allowed Leonardo Vescera to consolidate his vision of cooking, which he defines as "sincere". His idea of cooking involves the use of few, recognizable, and genuine ingredients, limiting transformation to enhance the original taste of the products. The result is a "fusion" cuisine, which combines different flavors and techniques. Particularly important to him is the use of fresh fish, caught right in front of the restaurant, and local seasonal products. The chef is seen as an artisan, and for this reason, all preparations, from bread to pasta to pastry, are made in-house every day.